Mangosteen Kombucha Tea
 
 
Serves: 1 LITRE
Ingredients
  • 10 mangosteens
  • approximately 800mls of already fermented kombucha tea (see here for more info)
  • 1 litre flip top glass bottle (or recycled screw top would work)
  • 1 tsp raw organic sugar (buy on iherb or amazon) (optional - only if your kombucha tea is more on the sour side)
Instructions
  1. Clean bottle with hot water and vinegar
  2. If your tap water is not reliable, boil some bottled water and swish about 100mls of the hot boiled water in the bottle with the lid on
  3. Allow the bottle to cool completely
  4. open the mangosteens and take out the segments with a fork, push them into the bottle seeds and all (avoid using the really big ones, eat them instead as it will be hard to remove them from the bottle later)
  5. remove ½ cup of already fermented tea and set aside with the scoby's for your next batch
  6. using a strainer to catch any stringy bits, pour your already fermented kombucha tea into the bottle leaving about 5cm from the top (this is important to allow the gas to expand, leave 8cm if its warm where you live. About 28°C / 82°F or above - this will reduce chances of exploding bottles!)
  7. allow 4-6 days for the second fermentation. It may take longer if it's cold where you live. I test it by opening the lid to see how much gas is released, I like it best when it's nice and gassy like a shaken can of soda.
  8. refrigerate once opened or burp every couple of days to release any gas buildup
  9. you can also check out some more second fermentation ideas on my recipes page
  10. hope you enjoy! xx May
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/mangosteen-kombucha-tea/