Makes 2 litres
- 2 litres filtered water
- 1 cup raw sugar
- 4 black tea bags
- 2 green tea bags
- 1 x scoby (symbiotic culture of bacteria and yeast)
- 1 cup starter tea
- 2 cups fresh Dole Tropical Gold Pineapple pieces
- 2 sticks lemongrass, cut according to the number of bottles
What to do
In a large saucepan, bring water and sugar to the boil. Add tea bags and remove from heat. Allow the tea to steep for 15-20 minutes, then remove tea bags and allow to cool.
Pour the cooled tea into a large, clean jar with a wide mouth. Add scoby and starter tea, cover jar with a paper towel and secure with a rubber band.
Put somewhere out of direct sunlight for about a week. Optimal temperature for fermentation is about 21-24°C.
After this time, transfer the kombucha to large glass
bottles, retaining the scoby and 1 cup of the liquid for the next batch. Add pineapple pieces and lemongrass to each bottle and seal.
Set aside for another 5-7 days (length of time depends on temperature, your personal preference and what you have used for flavouring. A warmer atmosphere will speed up fermentation, as will fresh fruits with high sugar content). Open the bottles and reseal every day or so to release some of the pressure – you can taste at this point to get the flavour you’re after.
Strain, rebottle and refrigerate. Your kombucha should now be ready to enjoy!