Fermented Beet and Rose Kombucha: A Floral and Earthy Twist on a Classic Beverage

In a medium saucepan, combine the cubed beetroot with 2 cups of water. Bring to a boil, then lower the heat and simmer for about 15-20 minutes, or until the beets are tender and the liquid has taken on a rich color.
Once the beets are cooked, remove the saucepan from the heat and stir in the dried rose petals. Let the mixture steep for 10-15 minutes to infuse the floral notes into the liquid.
Strain the beet and rose infusion to remove the beet chunks and rose petals. Set the infused liquid aside to cool.
Step 2: Brew the Tea

In a separate pot, boil 4 cups of water. Once boiling, add the black tea bag (or loose leaf tea in a tea infuser) and steep for about 5 minutes.
Remove the tea bag (or infuser) and stir in the sugar until completely dissolved. Allow the sweetened tea to cool to room temperature.
Step 3: Combine the Ingredients

Once both the beet-rose infusion and the sweetened tea are cool, combine them in a large glass jar or fermentation vessel.
Add the kombucha starter liquid and gently stir to mix.
Step 4: Ferment the Kombucha

Gently place the scoby into the jar. It may float on the surface or sink to the bottom – either is fine.
Cover the jar with a clean cloth or paper towel, securing it with a rubber band or string. This allows the kombucha to breathe while fermenting.
Place the jar in a warm, dark spot (around 70-75°F or 21-24°C) for 7-14 days, depending on how strong you like your kombucha. The longer it ferments, the more sour it will become.
Taste the kombucha after a week to see if it has reached your desired flavor. If it’s too sweet, let it ferment a few more days.
Step 5: Bottle and Second Fermentation (Optional)

Once the kombucha has reached your preferred flavor, carefully remove the scoby and set it aside for your next batch.
Pour the kombucha into bottles, leaving some space at the top. You can add a small amount of beet juice or rose water to enhance the flavor if desired.
Seal the bottles and leave them at room temperature for 1-3 days for the second fermentation, which will enhance the fizziness. Be sure to “burp” the bottles every day to release excess pressure.
After the second fermentation, refrigerate the kombucha to halt the fermentation process.
Step 6: Serve and Enjoy

Serve your Fermented Beet and Rose Kombucha chilled, over ice, or straight from the bottle. Enjoy the earthy, floral, and slightly tangy flavors in every refreshing sip.
Serving and Storage Tips: