This tart Hibiscus Kombucha is a great alternative to homemade kombucha with black tea. It works great with flavors too!
One of my favorite hobbies is making homemade kombucha. I love creating new flavors and controlling how much sweetener I add. Best of all, I love saving money from not buying store-bought.
One of my latest experiments is trying out different teas. This Hibiscus Kombucha is the first of hopefully many of those experiments.
How to Make Kombucha
You will need a kombucha culture or a kombucha starter pack, which includes a kombucha scoby in some kombucha liquid.
If you already have a kombucha culture, you will need 1-2 cups freshly brewed homemade kombucha.
Bring 2 cups of water to a boil. Remove from the heat.
Add dried hibiscus flowers. Steep 5-10 minutes.
Add 1 cup of sugar, and stir until dissolved. Reheat the tea to get the sugar to dissolve faster if needed.
Add the tea mixture to a gallon sized jar, along with room temperature filtered water, the kombucha scoby, and the fermented tea that it came in.
Check to make sure the mixture is between 75°-85°. It will most likely be on the hotter side, but it will cool down as long as the room is between 75°-85°.
Secure the jar with a tea towel or coffee filter and rubber band. Place the jar in a warm location - between 75°-85°.
Colder temperatures = mold, so make sure the room is between those temperatures!
Let it sit between 7- 21 days. Begin tasting the kombucha on day 7. If it tastes too sweet, let it ferment longer. I like to brew mine for 18 days.
After the kombucha is done brewing, pour into bottles and place in the fridge, or you can start a second fermentation with flavors.
You can also add sweetener to the homemade kombucha. You will need some bottles with flip top lids, and a funnel. I like 2 tablespoons of maple syrup per 25 oz. bottle of kombucha, or ½ cup per gallon.
Pour maple syrup, then the finished hibiscus kombucha into each bottle, leaving 1-2" head space. Let sit 3-5 days in a warm location again, popping the bottles each day to let out carbon dioxide. Taste each day to test its flavor and fizziness.
Other Kombucha RecipesThis tart Hibiscus Kombucha is a great alternative to homemade kombucha with black tea. It works great with flavors too! Click To Tweet
- Since kombucha is usually made with black tea, you will want to have an extra scoby when trying recipes like this one. Once you have made a batch or two of homemade kombucha, your scoby will produce a baby scoby. That's a good time to experiment with other teas.
- Hibiscus tea will stain your scoby and may change the flavor of it, which is another reason to have an extra scoby.
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You May Need:
- 14 cups filtered water
- ½ cup hibiscus flowers
- 1 cup cane sugar
- 1 kombucha culture*
- 1-2 cups homemade kombucha
- Bring 2 cups filtered water to a boil.
- Add hibiscus flowers and remove from heat. Allow to steep 5-10 minutes.
- Add sugar and stir to dissolve. If the sugar is taking too long to dissolve, turn on the heat again and heat 1-2 minutes to dissolve the sugar.
- Add sweetened tea to a clean gallon sized jar. Fill with room temperature filtered water. Using a kitchen thermometer, make sure the tea is 75°-85°. (By adding room temperature water to the hot tea mixture it will be around 85°-87°, but it will cool down to room temperature.)
- Add kombucha culture and 1-2 cups homemade kombucha (or starter culture and starter tea) to the sweetened tea. Secure a tea towel or coffee filter over the jar with a sturdy rubber band.
- Place the jar in a warm area that is between 75°-85°. Cold temperatures cause mold, so a warm area is necessary for the success of your kombucha!
- The kombucha will be ready between 7-21 days. Taste it at day 7. If it's too sweet, ferment it longer. I like to brew mine for 18 days.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.