Description
This homemade dandelion kombucha recipe guides you through fermenting a refreshing, naturally effervescent probiotic drink made with fresh dandelion blossoms, raw honey, and fermented kombucha. Perfect for spring and summer, this kombucha offers a unique floral twist on a classic fermented beverage.
Ingredients
For Dandelion Tea
- 40-50 dandelion blossoms
- 4 cups water
- ½ cup raw honey (adjust to taste)
For Fermentation
- 4 cups fermented kombucha (from first fermentation)
Instructions
- Prepare Dandelion Tea: Place the dandelion blossoms and water into a pot and bring to a boil. Once boiling, reduce the heat and let it simmer gently for 5 minutes. Then, turn off the heat and allow the tea to steep.
- Add Honey to Tea: Let the dandelion tea cool slightly, then stir in the raw honey until fully dissolved.
- Strain and Cool Tea: Strain out the dandelion blossoms and let the tea cool down to room temperature, ensuring it is not too warm for fermentation.
- Prepare Kombucha Bottles: Gently swirl the fermented kombucha to evenly distribute the yeast before pouring. Pour one cup of this brewed kombucha into each bottle.
- Combine Tea and Kombucha: Add about one cup of the cooled dandelion tea into each bottle, leaving 1-2 inches of headspace at the neck for fermentation gases.
- Seal and Mix Bottles: Seal the bottles securely and shake gently to mix the contents evenly.
- Ferment: Store the bottles in a room temperature area away from direct sunlight. Check the bottles daily, gently ‘burping’ them once a day to release built-up pressure and avoid overcarbonation.
- Monitor Fermentation: Look for bubbles forming at the top and yeast floating. Depending on room temperature, fermentation can take 2 to 14 days. Once vigorous bubbling slows and pressure builds, move the bottles to the refrigerator to halt fermentation.
- Serve: Chill the kombucha and serve cold, ideally on a warm spring or summer day for a refreshing probiotic drink.
Notes
- Make sure the dandelion blossoms are harvested from pesticide-free areas.
- The kombucha used here should be from the first fermentation and active with healthy yeast cultures.
- Burping the bottles daily prevents explosions caused by built-up carbon dioxide.
- Adjust honey amount to taste, keeping in mind it feeds the fermentation yeast.
- Keep bottles in an area with steady room temperature, ideally between 68-75°F (20-24°C), for best fermentation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Fermentation
- Cuisine: International
