Boost the health benefits and avoid caffeine in your Kombucha by using Chaga Mushroom elixir.
If you already have a regular SCOBY and are familiar with making Kombucha this is an effortless substitute. Just replace brewed Chaga for the simmered black/green tea you would usually use. Also use the same amount of sugar and “tea vinegar” that you would normally add.
Ferment for 7 to 10 days before starting the second fermentation.
Chaga Kombucha tastes great without adding any other ingredients to the second fermentation.
However, Chaga can standup to strong flavors in the second ferment. Some favorites are Jalapeno/lime, lemon/lime, and fresh or frozen raspberries, which add an interesting sweetness. Let the 2nd fermentation sit for another 5 to 7 days.
Save the SCOBY in at least two cups of the Chaga Kombucha as “tea vinegar” first to feed the Scoby and second as the starter for your next Kombucha batch.
Chaga Kombucha has a nice amount of acid/vinegar balanced with a little sweetness. There is quite a bit of mouth feel and rich underlying flavors.
For those of you who have never made Kombucha, it sounds more intimidating than it is. Many communities have Kombucha classes. In addition, there are a number of web sources that will send you all the necessary supplies and instructions.
For more information on Chaga Mushrooms and their many health benefits visit luminochaga.com. Sign up for their informative newsletters for Chaga brewing and Chaga Kombucha along with beverage and cooking ideas using Chaga.