One of the reasons for brewing my own Kombucha was to save money. Store bought Kombucha has a hefty price tag and I knew I could make it for pennies. My favorite and widely available variety of Kombucha has chia seeds added. There is just something about the texture and taste that makes it “fun” to drink. It comes in a few different flavors, however, I am partial (as is my son) to the grape and black currant variety. So, with my most recent Kombucha brew, I set out to make a batch Chia Fresca style.
I searched the internet high and low for tips on how to add chia to Kombucha to no avail. I was unable to find any solid information. In the end I decided to look at the nutrition information on the store bought brand to figure out approximately how much chia seed was added to the Kombucha. As I was unable to find any tips on when to actually add the chia seeds, I just “assumed” one did so when bottling (insert foreshadowing here).
How NOT to make Kombucha: Chia Fresca Style
Days 1-7: Sweet tea is happily fermenting; SCOBY is thriving, eating up all the sugar in the tea. (If you are interested in home brewing, I recommend this resource for the supplies you need to get started.)
Day 8: Taste on day 8 is perfect, not too “vinegary” and just a hint of sweetness. Remove tea from fermenting vessel and fill 8 bottles with fermented tea, added fruit juice for flavor and chia seeds for fun.
- (2) Lemon. 15 oz. fermented tea, 1 oz. organic lemon juice
- (2) Grape. 15 oz. fermented tea, 1 oz. organic concord grape juice
- (2) Black Currant Chia. 15 oz. fermented tea, 1 oz. organic black currant juice,
2 Tbsp. white chia seeds
- (2) Grape Chia. 15 oz. fermented tea, 1 oz. organic concord grape juice,
2 Tbsp. white chia seeds
Day 9-10: Bottled Kombucha is happily fermenting at room temperature in dark cupboard.
Day 10: Remove Kombucha from cupboard, put 7 bottles in the refrigerator to chill (also stops the fermentation process) and because I can’t stand to wait any longer, decide to give the grape chia Kombucha a try. BIG MISTAKE! Here’s the tip I wish I would have found, “do not add chia during the fermentation cycle as when opening the bottles they explode”. We’re not talking glass shattering explosion, but a huge mess of chia seeds will foam out the top and splatter all over yourself and the kitchen.
Unless you want to be picking them out of your eyelashes, DO NOT add chia seeds to Kombucha during the fermentation period.” Healthy Living How To
How TO make Kombucha: Chia Fresca Style
DO NOT add the chia seeds during the bottling (2nd fermentation) stage. Instead add the chia seeds to your finished flavored Kombucha. Give them a good stir, for a few minutes, as well as time to plump up. Your patience will pay off.
More Posts About My Kombucha Adventures