Find your new summer beverage with this Wacaŋġa (Sweet Grass) “Kombucha” recipe. This refreshing drink is simple to make and is the perfect recipe for a hot summer day!
- 1 cup sugar
- 1 gallon water
- 2 braids wacaŋġa (sweet grass)
- Scoby (symbiotic culture of bacteria and yeast)
- Dissolve sugar in a half-gallon of water.
- Add wacaŋġa and let steep overnight in the refrigerator.
- Strain the liquid into a glass or ceramic container. Add the remaining half-gallon of water and scoby.
- Let ferment in a cool area for about one week, or until the pH level is 3.5 or you like the taste.
- Set scoby aside in some “kombucha” for future use. Bottle the “kombucha” in a clean, glass container.
- Let bottled “kombucha” achieve secondary fermentation or until it is as bubbly as you’d like. If desired, burp bottles daily by opening the bottle to release air and excess pressure.
- Once the “kombucha” is to your liking, refrigerate and enjoy.