Chaga Mushroom Kombucha

If you already have a SCOBY and are familiar with making Kombucha this is an effortless substitute. Just replace brewed Chaga for the simmered black/green tea you would usually use.

Use the same amount of sugar and “tea vinegar”. Ferment for 7 to 10 days before starting the second fermentation.

Caffeine free Chaga Kombucha tastes great without adding any other ingredients to the second fermentation.

However, Chaga can standup to strong flavors in the second fermentation. Try Jalapeno/lime as well as frozen or fresh raspberries, which add an interesting sweetness. Let the 2nd fermentation sit for another 5 to 7 days.

Save the SCOBY in at least two cups of the Chaga Kombucha as “tea vinegar” first to feed the SCOBY and second as the starter for your next Kombucha batch. Chaga grows nice dark SCOBYS. Put the SCOBYS that sometime appear in the second fermentation into your SCOBY warehouse.

Chaga Kombucha has a nice amount of acid/vinegar balanced with a little sweetness. There is quite a bit of mouth feel and rich underlying flavors.

For those of you who have never made Kombucha, it sounds more intimidating than it is. Many communities have Kombucha classes. In addition, there a number of web sources that will send you all the necessary supplies to get started. However, they do not have the Chaga Mushroom Powder necessary for brewing Chaga.