Kombucha with cranberry juice

Before we start, we advise you to take a look at our manual on fermentation To fully understand and fully take advantage of this natural process.

1. Infuse black or green tea in 1 liter of hot water for 15 to 20 minutes, then filter.

2. Add 80 to 100 g of still hot tea sugar, mix well to dissolve it, then let cool completely.

3. Pour the cooled tea into a jar Le Parfait Great, then add 100 to 150 ml of start -up liquid (Kombucha not pasteurized or apple cider vinegar).

4. Then add 100 ml of pure cranberry juice (not sweet if possible).

5. Place Kombucha's mother on the surface, clearly facing upwards.

6. Cover the jar with a breathable fabric fixed by an elastic, then let ferment 7 to 10 days at room temperature, in an airy place.

7. When the smell recalls that of cider, remove the mother. Eliminate any black or sticky parts.

8. Filter the drink. You can drink it as it is, or pour it into a Bottle Limonadier Swing Top For a second fermentation.

9. For a sparkling drink, let ferment in closed bottle for 3 to 4 days at room temperature, then place in the refrigerator until tasting.