Recipe Rhubarb Kombucha

The flavoring stage of kombucha is also called secondary fermentation. The fresh taste of rhubarb makes this such a refreshing drink!

INGRÉDIENTS

• Plain Kombucha
• Fresh rhubarb to taste (the more you add, the more flavor you get)
• 1/2 to 1 teaspoon of sugar per bottle

For the Plain Kombucha recipe

PRÉPARATION

1. Take a clean bottle or jar.
2. Add the rhubarb, cut into sticks to fit the neck of the bottle or jar.
3. Place a funnel over the bottle.
4. Pour in enough kombucha, leaving a few centimeters of space at the top.
5. Add 1/2 to 1 teaspoon of sugar
6. Close the bottle and let it ferment for a few days at room temperature, away from direct sunlight.
7. You can release the pressure daily to prevent explosion.
8. After 2 days, the color of the rhubarb will fade.
9. Place the bottle in the refrigerator to chill before serving. Enjoy!