Home » Homebrewing Kombucha » SECOND FERMENTATION » LAVENDER PLUM JUN KOMBUCHA
LAVENDER PLUM JUN KOMBUCHA
Lavender plum kombucha is made with jun kombucha using honey instead of sugar for first fermentation. In second fermentation we used edible lavender buds.
- 1 l jun kombucha
- 0,5 l water
- 100 g dried lavender buds
- 5 g green tea
- 50 ml honey
- 100 ml plum juice
Lavender plum jun preparation
Add all ingredients to the kombucha beverage. Cover with airtight lid. Leave to ferment 3 days, room temperature. Chill before serving.
Prepare green tea with lavender buds. Once the tea is ready, take the tea leaves (tea bags) out, you can leave the lavender in.
Sugar level in kombucha is not high!
Many people worry about the amount of sugar that is needed to prepare kombucha. But keep in mind that sugar you put in kombucha is actually food for the microbes not for you. After kombucha is fermented there is very little sugar left in it, about 2,5g in 250ml. In comparison, the same amount of cola contains about 30g of sugar.
If you want to make sure all the sugar is used up ferment the kombucha longer. When doing second fermentation you will need to add some sugar again so it does not get too sour.
See more recipes like lavender plum jun kombucha here.