Yield: 1 liter (1 cup per serving) Prep time: 10 minutes, plus up to 10 days to ferment image

Whether kombucha is keto-friendly or not is a source of debate in the keto community. I choose not to consume it because of the sugar used to make it, but Jimmy and Christine believe it is fine in moderation, especially given its benefits to gut health. They asked me to come up with a healthy, low-sugar version for you.

When making fermented foods or beverages, it’s essential to give the healthy bacteria every chance of surviving by starting off with clean equipment. Here are some tips:

• Make sure the containers are sterile and very clean.

• Use filtered water; chlorine will damage the fermentation process.

• Use glass containers. Metal will react with the acid.

1 liter filtered water

¼ cup organic sugar

2 organic black tea bags

½ cup unflavored kombucha (from a previous batch or a store-bought one)

1 kombucha culture (also known as a SCOBY)

  1. Bring the water to a boil in a large stockpot over high heat. Add the sugar and stir until it dissolves. Remove from the heat and add the tea bags. Allow to steep and cool to room temperature before adding the SCOBY. (Too much heat would kill it.)
  2. Once the tea has cooled, pour it into a sterile 2-quart glass jar. Add the premade kombucha and SCOBY. Cover the jar with cheesecloth and use a rubber band to secure it. Place in a warm area (around 75°F to 85°F) and allow to ferment for 8 to 10 days, until the kombucha is bubbly and tangy to the taste. The longer you ferment it, the tangier it will taste.
  3. Pour the kombucha into glass bottles and store covered in the refrigerator until ready to consume. The kombucha will keep for up to 2 months.
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