Have you tried out kombucha yet? This spiced Apple Cider Kombucha might be my favorite flavor so far!
If you’ve passed by those glass bottles at the grocery store and thought, What on earth is that?? you are not alone. I finally tried some last year and became hooked on the stuff.
Kombucha is a fizzy, fermented tea that has apparently been around for centuries, but it’s been popular in the healthy eating community in recent years for its antioxidants and probiotics.
Much like the vegetable broth scenario I described to you a few months ago, I decided that I couldn’t justify paying three to four dollars for a bottle of kombucha at the store when I could make six bottles for just a dollar or two at home.
And that’s the story of how this alien life-form took up residence on top of my cabinets.
It’s not exactly glamorous decor, but it’s pretty exciting to me that it’s alive (that’s a scoby–a symbiotic colony of bacteria & yeast–hanging out in there) and that I’ve managed to keep it alive thus far. Plants have no such luck at my home.
For the record, I’m not sure if this whole endeavor makes me a hipster or a health nut or experimental or creative or thrifty. But if you’ve also boarded the kombucha home-brewing train with me, you might like to give this Apple Cider Kombucha a try! It’s bubbly and fresh, but it still embraces the flavors of fall.
Note: If you haven’t yet started brewing your own kombucha at home and you’d like to, know that there’s a little experimenting necessary to get it just right, since nuanced factors like temperature and environment impact the fermentation process, but I think this tutorial sums it up pretty well!
If you try this Apple Cider Kombucha at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook!
Apple Cider Kombucha
This recipe will add spiced apple cider flavoring to your kombucha home brew. Add these ingredients after your basic kombucha has fermented for 7 to 14 days (or to your own liking).**
- 12 cups unflavored, home-brewed kombucha**
- 6 clean & empty kombucha bottles, with lids
- 1 large apple, diced (I like gala or honeycrisp.)
- 6 cinnamon sticks
- 48 whole cloves
Add two cups of the unflavored kombucha to each bottle. Divide the diced apple evenly between the bottles, and add 1 cinnamon stick and 8 cloves to each. Screw the lids onto the bottles, and allow to ferment at room temperature (out of direct sunlight) for around 4 days, maybe longer if it's cool in your house. Transfer the bottles to the fridge until you're ready to enjoy them. (Avoid shaking the bottles, and be cautious when opening. They may be quite fizzy!)
**Here is a tutorial for making your own kombucha at home if you need some help getting started. Follow the instructions up to step 8, then pick up with my recipe to add the flavoring!