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flip top bottles for kombucah

How to Make Almost Sugar-Free Kombucha

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Today I am going to show you how easy it is to make "almost" sugar-free kombucha. This simple Kombucha recipe adds the secret ingredient of inulin and allulose to the second fermentation that increases the growth of all the good bacteria found in kombucha without any of the added sugar that is found in store-bought brands!

  • Total Time: 10 minutes
  • Yield: 4 litres 1x

Ingredients

Units Scale

Making a SCOBY:

  • 7 cups (1.6 L) water
  • 1/2 cup (100g) white sugar
  • 4 black tea bags (or 1 tbsp loose tea)
  • 1 cup (240ml) store-bought plain kombucha

First Fermentation for Continuous Brew System:

  • 14 cups (3.3 L) boiling water
  • 2 cups (200g) white sugar
  • 16 tea bags (black or green) or 4 tbsp loose tea
  • 4 cups (800ml) SCOBY liquid (or plain store-bought Kombucha)
  • 1 large SCOBY
  • 14 cups room temperature water

Second Fermentation:

  • 1-liter Homemade Kombucha from the first fermentation
  • 1 tsp - 1 tbsp of Inulin
  • OPTIONAL - allulose sweetener, fruit, ginger, spices, flavours

Instructions

Make the SCOBY:

  1. Bring the water to a boil.  Add the sugar and tea and allow the sugar to dissolve and the tea to steep.  Allow the solution to come to room temperature.  Once at room temperature, pour the mixture into a large jar and add the store-bought kombucha.  Place a cheesecloth over the lid of the jar and secure it with a rubber band.  Place the jar in a cool, warm place for 1-4 weeks.

For the first fermentation:

  1. Bring the water to a boil.  Add the sugar and tea to the water and allow the tea to steep and the sugar to dissolve.  Allow the water to come to room temperature and add the additional room temperature water to the large continuous brew jar.  Remove the SCOBY and 4 cups of the liquid from the SCOBY jar and combine the ingredients.  Add a cloth over the top of the jar and secure it with a rubber band.  Allow the mixture to ferment for at least 8-10 days to allow the SCOBY to break down the sugar and result in a lower sugar kombucha.

For the Second Fermentation:

  1. Take your flip-top bottle and using a funnel, add anywhere from 1 tsp to 1 tbsp of inulin to the jar.  Add additional flavourings or fruits.  Fill the bottle, leaving about 1.5 inches of space at the top of the jar.  Seal the lid and let the jars sit at room temperature for 3-10 days.  Place the jars in the fridge and enjoy!

Notes

  • don't deplete the continuous brew - only remove half of the brew (or up to 4 L) each time you do a second fermentation
  • use flip-top jars and don't open them for 3 days to help trap the carbonation
  • BE CAREFUL when you open the flip-top jar as it may become VERY carbonated and can overflow (Kombucha Champagne!)
  • Author: Cat
  • Prep Time: 10
  • Category: Drinks
  • Method: No-Bake
  • Cuisine: Chinese
  • Diet: Diabetic

Nutrition

  • Serving Size: 1 cup
  • Calories: 10
  • Sugar: 1
  • Fat: 0
  • Carbohydrates: 1.5
  • Fiber: 0.5
  • Protein: 0

Find it online: https://mycrashtestlife.com/how-to-make-almost-sugar-free-kombucha/

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