So you komboucha experts made it through stage 1 of fermentation congratulations guys! Now its time to second ferment that booch into bubbly goodness. In this recipe I’m going to explain how to make Ginger Lemon and Thyme Komboucha.

Now here’s where we need to be careful if using glass bottles because we will be adding a secondary source of sugar (fruit or sugar) to our air tight bottle and our little bacteria friends eat the sugar producing gas which is great, we love fizz! People ask me how long do you second ferment for? Ha ha good question! Again this will depend on a few factors the heat of your house and the secondary sugar source you choose to add, for example fruit that is naturally high in sugar will get uber fizzy so we risk blowing our bottles up if we don’t burp them daily.  To “burp” a bottle as it is called in fermentation talk, you need to release the gas in the bottle by opening the bottle over the sink carefully. When it is s fizzy enough for you’re liking place it in the fridge so the bacteria get sleepy and don’t produce as much fizz.  Just remember always be careful on opening the bottles

What you will need:

• Raw komboucha Tea (liquid only)
• Fresh ginger around 1 inch piece chopped so it can get in and out of the bottle easy
• Fresh Lemon juice 1/2 a lemon
• Zest from 1/2 a lemon(no white pith as this makes it bitter) I also use a potato peeler for this then cut into strips for easier removal later
• Fresh thyme sprigs
• 1-2 teaspoons of maple syrup

Method

Ok so place the above  ginger, thyme, lemon zest, lemon juice and maple syrup amount in each flip top bottle then top it up with komboucha close the lid and ferment until fizzy burping daily of course he he ! So its that simple folks hope you like the recipe

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