Goji Hibiscus Pineapple

Hibiscus and kombucha are a match made in heaven. Whenever we add it to our second ferment, we get the most beautiful and tasty brews. This time, we married this vibrant flower (in dried form) with some Goji powder, which is an antioxidant-rich immunity booster and cancer fighter!

Tea Base: Sencha or any other good quality green tea and Assam (2.5 tbsp each of loose-leaf total, per 1 gallon of spring water)
Second ferment ingredients (per 12 oz bottle): Dried hibiscus flowers (1 tsp); Goji powder (1 tsp); Fresh pineapple (1/2 tsp)—you can also use pineapple juice if you wish.

Process:
Brew your kombucha to your usual tart/sweet preference. For this recipe, like the others in this newsletter, we let our brew sit in first ferment for a full 8 days.

Add your hibiscus flowers, goji powder and pineapple to your bottle, pour in your finished kombucha to the top. Seal tightly, label and date, and set in your kitchen cabinet for about 4-5 days at room temperature. Refrigerate, and enjoy!

There will be bits of flowers floating around in your finished brew, so before serving, be sure to strain out the pieces using a fine mesh strainer.

If you're just starting your home-brewing journey, be sure to check out our selection of home-brewing essentials, including kits and scobys!