Kombucha SW

Good Food Friday: Sarah Wilson’s Strawberry and Vanilla Kombucha

This was featured on Sarah’s blog last week – and very timely I might add not just because we all need a little fermented loving but equally I’m so into spreading the hormone healing message right and how gut healing is a crucial part of healing conditions like PCOS or thyroid woes.  In fact, it’s a key element in my ecourse Debunking PCOS.

Strawberry and Vanilla Kombucha

3 cups plain kombucha

5-6 whole strawberries (fresh or frozen)

¼ teaspoon vanilla extract (not essence)

After removing the SCOBY from your plain kombucha, pour into a mason jar. Add the other ingredients, leaving 2cm room at the top, screw on the lid (this second ferment must be done sealed), and let sit at room temperature for 3-4 days depending on how warm your kitchen is. I like to keep the strawberries in there, but you can choose to strain after 1-2 days and then pour into a 750ml bottle (again, leaving 2-3cm of air at the top, and seal with a lid/cap) for the remaining 2 days before placing in the fridge.  Also, you may wish to use a plastic bottle for this so you can test how fizzy it’s getting with a gentle squeeze.

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