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Green Tea Watermelon Kombucha

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Fermentation 7 days
Course Drinks, Fermented

Equipment

  • Kettle
  • 1-gallon jar Glass or ceramic
  • Measuring cup Glass or plastic
  • Wooden spoon
  • Glass jars
  • Funnel

Ingredients
  

  • 4 bags green tea
  • 4 bags black tea optionally, you can use 8 of either
  • 2 cups boiled water
  • 1 cup granulated sugar
  • 13 cups cold water
  • 1 kombucha SCOBY
  • 1 cup starter tea

For watermelon Kombucha

  • 4 cups watermelon juice or about 8 cups chopped watermelon
  • 15 cups brewed kombucha

Instructions
 

  • Brew tea bags with 2 cups of hot water. Steep for 3-5 minutes, discard tea bags. Add sugar and stir to dissolve completely.
  • Pour into a clean 1-gallon jar, add 13 cups cool or room temperature water.
  • Add SCOBY and starter tea. Stir gently to combine.
  • Cover with a cotton cloth and secure with a rubber band. Set aside to ferment. Ideally, somewhere dark and between 68°-78°. After one week, taste the kombucha.
  • When it's a good balance of sweet and sour, set aside about 1 cup for your next brew, and bottle the rest. Repeat from step one to brew again!

For Watermelon Kombucha

  • Distribute watermelon evenly between your chosen bottles. Top with kombucha, filling to just about 1 inch shy of full. Seal tightly.
  • Store at room temperature for 2-4 days, checking occasionally for pressure buildup by popping a cap open. Once the second fermentation is complete, transfer to the fridge and enjoy.
Keyword fermented, kombocha, summer, watermelon