Kombucha - Apple, Chinese dates and Goji berries
Kombucha - Apple, Chinese dates and Goji berries is a easy Fusion recipe that serves 8. 80 calories per serving. Recipe by Bone Snapple Tea on YouTube.
Prep: 30 min | Cook: 240 hrs | Total: 240 hrs 45 min
Cost: $65.10 total, $8.14 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegan, Gluten‑free (if tea is gluten‑free), Probiotic‑rich
Ingredient Substitutions
- Instead of Goji Berries: Dried cranberries, Raisins
- Instead of Chinese Dates: Dried figs, Raisins
- Instead of Green Apples: Red apples, Pear
- Instead of Apple Juice: Pear juice, White grape juice
- Instead of Black Tea: Green tea, Oolong tea
Equipment Needed
- Glass Jar (3–4 L)
- Cheesecloth or Clean Kitchen Towel
- Rubber Bands
- Digital Kitchen Scale
- Measuring Cup
- Stirring Spoon (stainless steel or wooden)
- Funnel (optional)
Critical Steps — Do Not Skip
- Sanitize the fermentation jar thoroughly.
- Cool the tea completely before adding the SCOBY.
- Cover with breathable cloth and secure it to keep out contaminants.
- Monitor daily for mold or drying of the SCOBY.
Chef Tips from the Video
- Use organic apples for a cleaner flavor and fewer pesticides.
- Pre‑warm the tea slightly (around 30 °C) before mixing to avoid shocking the SCOBY.
- Store the SCOBY in a small jar with a bit of kombucha between batches to keep it healthy.
Troubleshooting
Mold appears on the surface.
Discard the batch, thoroughly clean the jar, and start over with a fresh SCOBY and starter tea.
Kombucha remains overly sweet after 10 days.
Extend primary fermentation by 2‑3 more days, keeping the jar at 20‑25 °C, and taste daily.
SCOBY dries out or shrinks.
Mist the surface with a few drops of filtered water each day to keep it moist.
Storage
Refrigerator: Up to 2 weeks, sealed bottles.
Freezer: Not recommended; freezing damages live cultures.
Room temperature: Only during primary fermentation (7‑10 days).
Make-Ahead Tips
- Prepare and slice the dates and apples a day ahead; store them in the refrigerator.
- Keep a small cup of starter kombucha in the fridge for future batches.
Frequently Asked Questions
What is the cultural significance and history of kombucha in modern health culture?
Kombucha originated in Northeast China around 220 BCE and spread to Russia and Europe as a folk remedy. In recent decades it has become a staple of the wellness movement, prized for its probiotic content and tangy flavor.
What are the traditional regional variations of kombucha in Asian cuisine?
Traditional Asian kombucha often uses black tea and sugar, but regional twists include adding ginger, honey, or fruit juices like plum. The ADG version blends apple, date, and goji—a modern fusion that respects the classic fermentation base while introducing Chinese medicinal fruits.
How is ADG kombucha traditionally served in Chinese‑inspired wellness circles?
It is usually served chilled in small glass cups, sometimes with a slice of fresh apple or a few goji berries as garnish. The drink is enjoyed as a refreshing tonic after meals or during tea ceremonies.
What occasions or celebrations feature kombucha in contemporary health‑focused gatherings?
Kombucha is popular at yoga retreats, wellness workshops, and brunches where fermented foods are highlighted. The ADG flavor pairs well with light salads and sushi platters at such events.
What are the most common mistakes to avoid when making ADG kombucha at home?
Common errors include adding the SCOBY to hot tea, using non‑breathable lids during primary fermentation, and neglecting daily checks for mold or a dry SCOBY. Following the breathable‑cloth cover and temperature guidelines prevents these issues.
Why does this ADG kombucha recipe use a cheesecloth cover instead of a metal lid?
A breathable cheesecloth allows oxygen to reach the SCOBY, which is essential for the aerobic fermentation process, while keeping out dust and insects. Metal lids seal out air and can cause the culture to suffocate.
Can I make ADG kombucha ahead of time and how should I store it?
Yes. After primary fermentation, bottle the kombucha and refrigerate. It will stay fresh for up to two weeks. For longer storage, keep the SCOBY in a separate jar with starter tea at room temperature.
What texture and appearance should I look for when ADG kombucha is ready?
The liquid should be slightly cloudy with a faint film of new SCOBY on the surface. It will have a tangy, mildly sweet flavor and a light fizz if you performed a secondary fermentation.
What does the YouTube channel Bone Snapple Tea specialize in?
The YouTube channel Bone Snapple Tea focuses on home fermentation projects, especially kombucha, kefir, and other probiotic drinks, offering step‑by‑step tutorials and flavor‑experiment ideas.
How does the YouTube channel Bone Snapple Tea's approach to kombucha differ from other fermentation channels?
Bone Snapple Tea emphasizes beginner‑friendly, low‑equipment methods and explores unconventional flavor combos like ADG (Apple Date Goji), whereas many other channels stick to classic ginger or berry flavors and often require specialized brewing kits.
What other kombucha flavors has the YouTube channel Bone Snapple Tea created?
The channel has experimented with turmeric‑ginger, hibiscus‑rose, blueberry‑lavender, and a seasonal pumpkin‑spice kombucha, each demonstrated with clear visual timelines and tasting notes.
Last updated: September 1, 2026
