Chai kombucha is both nourishing and refreshing. Even if you think you don't like kombucha, this version will change your mind!
Prep Time5mins
Fermentation Time2d
Total Time2d5mins
Course: Drinks
Cuisine: Global
Servings: 1quart
Ingredients
Per quart of chai kombucha:
1quartplain, unflavored kombucha, (see how to make kombucha)
10whole cardamom pods
1cinnamon stick
1inchfresh ginger, cut into matchsticks
Instructions
Combine the kombucha and spices. Pour the plain kombucha into a quart-sized mason jar with a tight fitting lid, leaving at least 1 inch at the top. Add the cardamom pods, cinnamon stick, and fresh ginger.
Ferment the chai kombucha. Let the jar sit at room temperature for 24-48 hours, keeping it away from direct sunlight.
The chai kombucha may be enjoyed at this point, but for a fizzier kombucha, continue with the recipe:
Pour the kombucha into bottles. Strain out the spices, then pour the flavored kombucha into multiple bottles with tight-fitting flip-top lids (such as old Grolsch bottles).
Let the kombucha become fizzy. Let sit at room temperature for an additional 2-7 days until they reach the amount of fizziness you desire.
Chill and enjoy. Move to the refrigerator to chill, then enjoy right away or store in the refrigerator for several months.