Fresh Hibiscus Kombucha Tea
Serves: Makes 1 Litre Bottle
  • 1 Litre glass bottle with flip top lid (can be found from Ikea or Amazon, recycled clear glass bottles with a screw top are ok but be careful as they can explode easily without the silicon flip top lid, always use clear not coloured glass which may leach lead)
  • 850ml (28 oz) already fermented Kombucha tea
  • 8 fresh hibiscus flowers, de-seeded (or dried - buy dried hibiscus on iHerb or Amazon)
  • 1 tbsp organic sugar - buy on iherb or amazon (hibiscus is naturally very tart, additional sugar will balance this and also create a fizzier Kombucha, leave out or leave the 2nd ferment for longer or reduce the amount of sugar if you're worried)
  1. Ensure the glass bottle is washed with hot water and distilled vinegar, allow to cool
  2. Add 1 tbsp sugar (as the hibiscus is quite tart, this will balance it out, create a fizzier result and if you are worried about the sugar content, allow the 2nd fermentation to sit for longer)
  3. To de-seed the fresh hibiscus flowers, you can either use a sharp knife and score around the bottom of the flower to push the seed out or use an apple corer (this is the quickest and easiest)
  4. Once deseeded, tear the flowers into smaller pieces (remember you still need to get them out so don't push them in whole)
  5. Remove ½ cup of already fermented Kombucha tea and the SCOBY's and set aside for your next batch (if using the continuous brew method, skip this step)
  6. Fill the bottle with approximately 850ml (28 oz) of already fermented Kombucha tea (this should allow over a 5cm/2 inch gap from the top to reduce the change of exploding bottles)
  7. Allow to ferment for another 5-7 days but check on day 2-3 and burp the bottle if necessary to avoid any explosions
  8. Once the 2nd fermentation is complete (you can taste it), put in the fridge if you prefer it chilled
  9. Start your next first fermentation with the reserved kombucha tea and scoby
Recipe by Intuitive Food Design at