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Amazing Spiced Cranberry Kombucha in 3 Days

Spiced Cranberry Kombucha
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Ferment your own festive, homemade probiotic drink with this Spiced Cranberry Kombucha recipe. It brings holiday cheer right to your kitchen.

Ingredients

Scale
  • 1 gallon prepared plain kombucha
  • 2 cups fresh or frozen cranberries
  • 1 cup granulated sugar
  • 4 cinnamon sticks
  • 6 whole cloves
  • 1 star anise
  • 1 inch ginger, sliced

Instructions

  1. Combine cranberries, sugar, cinnamon sticks, cloves, star anise, and ginger in a saucepan with 1 cup of water.
  2. Heat the mixture over medium heat, stirring until the sugar dissolves and cranberries begin to burst, about 10 minutes. This creates your spice syrup.
  3. Remove from heat and allow the mixture to cool completely.
  4. Strain the cooled syrup, pressing the solids to extract all liquid. Discard the solids.
  5. Pour the strained syrup into your gallon-sized fermentation vessel containing the plain kombucha. Stir gently to combine.
  6. Cover the vessel with a breathable cloth (like cheesecloth) secured with a rubber band.
  7. Let the kombucha ferment at room temperature for 3 to 7 days for the second fermentation. Taste daily after day 3.
  8. Once the flavor is tart and slightly fizzy to your liking, bottle the kombucha into airtight swing-top bottles, leaving about an inch of headspace.
  9. Refrigerate the sealed bottles immediately to halt fermentation. Chill for at least 24 hours before serving.

Notes

  • Use a strong, plain kombucha for the second fermentation base.
  • Adjust the amount of sugar in the syrup based on your cranberry tartness.
  • For extra fizz, add a tiny pinch of sugar to each bottle just before sealing.
  • Always use fermentation-grade, pressure-safe bottles for the second ferment.

Nutrition

Find it online: https://afripaket.com/spiced-cranberry-kombucha-recipe-diy/