Fructose Free Pineapple Ginger Fermented Tea
Total time168 hr 30 min
Prep time20 min
Cook time10 min
4.9(15)
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Learn more →Ingredients
4 servings
For the sweet tea base
- 8 cups filtered water
- 4 bags black tea
- ½ cup raw honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 cups plain unflavored kombucha (store-bought, no added flavors or sweeteners), as starter liquid
- 1 scoby (symbiotic culture of bacteria and yeast)
For the second ferment (flavoring)
- 1 cup fresh pineapple juice (from about ¼ of a fresh pineapple, juiced or blended and strained)
- 1 tbsp fresh ginger, peeled and thinly sliced
Instructions
- 1
Bring 8 cups of filtered water to a boil in a large saucepan. Remove from heat, add the tea bags, and steep for 7–10 minutes until the tea is deep amber. Remove and discard the tea bags.
- 2
Add the honey to the hot tea and stir until fully dissolved. Allow the sweet tea to cool completely to room temperature, about 1–2 hours — the liquid must be below 80°F (27°C) before the SCOBY is added, or the heat will damage the culture.
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