Red Meat Allergy Friendly Pineapple Ginger Fermented Tea

Total time168 hr 30 min

Prep time20 min

Cook time10 min

Red Meat Allergy Friendly Pineapple Ginger Fermented Tea

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Ingredients

4 servings

For the sweet tea base

8 cups filtered water
4 bags black tea
½ cup raw honey
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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