This homemade Lemon Cayenne Kombucha was inspired by the Master Cleanse. It has the same flavor in a kombucha.
Two Types of Fermentation
To make homemade kombucha, you start with the first fermentation.
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
To make Lemon Cayenne Kombucha, you will be making a second fermentation.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
How to Make This Recipe
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel. Pour your freshly fermented homemade kombucha into the bottles, leaving a few inches at the top of each bottle.
Pour ¼ cup lemon juice, ¼ cup maple syrup, and ¼ teaspoon cayenne into each bottle. Leave 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness. For this recipe I let mine ferment 5 days.
This homemade Lemon Cayenne Kombucha was inspired by the Master Cleanse. It has the same flavor in a kombucha. Click To Tweet
Other Kombucha Recipes
Recipe
Just in time for the new year, this healthy kombucha is the perfect addition to your diet.
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You May Need:
Lemon Cayenne Kombucha
Ingredients
- 12 cups homemade kombucha
- 1 cup lemon juice
- 1 cup maple syrup
- 1 teaspoon cayenne
Instructions
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ¼ cup lemon juice, ¼ cup maple syrup, and ¼ teaspoon cayenne into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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