Kombucha - Apple, Chinese dates and Goji berries

Ingredients

• 20 g Goji Berries (dried, unsweetened)
• 200 g Chinese Dates (whole or sliced; sliced makes flavor release faster)
• 2000 g Green Apples (washed, cored, and thinly sliced; skin left on for extra nutrients)
• 2000 ml Apple Juice (100% pure, no added sugar or preservatives)
• 200 g Black Tea (loose leaf or tea bags; provides caffeine and tannins for fermentation)
• 200 ml Starter Kombucha (previously fermented kombucha (unflavored) to inoculate the batch)
• 1 piece SCOBY (Symbiotic Culture Of Bacteria and Yeast; home‑grown or purchased)

Instructions

1. Sanitize the Jar

   Wash the glass jar with hot, soapy water, rinse well, and then sterilize it by boiling for 5 minutes or running it through a dishwasher on the sanitize cycle.

   Time: PT10M

2. Prepare Flavor Ingredients

   Weigh 20 g goji berries, 200 g Chinese dates (slice if whole), and 2 kg green apples (wash, core, and thinly slice). Set aside in a large bowl.

   Time: PT15M

3. Brew the Tea Base

   Bring 2 L of filtered water to a boil, remove from heat, add 200 g black tea, and steep for 5 minutes. Stir in a pinch of sugar if you prefer extra sweetness, then let the tea cool to room temperature (20‑25 °C).

   Time: PT20M

   Temperature: 20-25°C

4. Combine Base and Flavorings

   In the sanitized jar, pour the cooled tea, add 2 L apple juice, the prepared goji berries, dates, and apple slices. Stir gently to distribute the fruit evenly.

   Time: PT5M

5. Add Starter Tea and SCOBY

   Add 200 ml starter kombucha to the jar, then gently place the SCOBY on top of the liquid. It may float or sink—both are fine.

   Time: PT3M

6. Cover and Secure

   Cover the jar opening with cheesecloth or a clean kitchen towel and secure it with rubber bands so air can flow but contaminants cannot enter.

   Time: PT2M

7. Primary Fermentation

   Place the jar in a dark, temperature‑stable spot (20‑25 °C) away from direct sunlight. Let it ferment for 7‑10 days, checking daily for flavor development and ensuring the SCOBY’s surface stays moist.

   Time: PT240H

   Temperature: 20-25°C

8. Bottle the Kombucha

   When the flavor is to your liking, remove the SCOBY (reserve it with a cup of kombucha for the next batch), then pour the kombucha into clean bottles using a funnel. Seal the bottles and refrigerate.

   Time: PT10M

9. Secondary Fermentation (Optional)

   Allow the sealed bottles to sit at room temperature for 2‑3 days to develop carbonation, then move to the refrigerator. Consume within 2 weeks.

   Time: PT72H

Nutrition Facts

Calories

80

Protein

0 g

Carbohydrates

20 g

Fat

0 g

Fiber

1 g