With all the benefits of the elderberry plant, I decided to incorporate it into kombucha. Fermentation pulls the medicinal properties out of herbs. So I figure let’s give our kombucha an extra boost by fermenting elderberries into it! Here are the steps on how I did it, and you can too!
Word of warning: Not all elderberries plants are edible and can contain trace amounts of cyanide which is toxic. For this reason, I suggest purchasing from a reputable source.
- Once you have brewed your kombucha to your taste, strain it into your glass bottles.
- Start by adding one teaspoon of dried elderberries per liter of kombucha. Increase or decrease the amount to achieve your desired flavor.
- Let sit capped on the counter for 24 to 48 hours (I like 24 hours more, but try both).
- Strain before serving.
- Store in refrigerator.
*This recipe is not intended to treat or cure any health issues.🖨️ Print post
Powerful stuff! I made elderberry kombucha too, but now it need to repaint the ceiling in my kitchen and den. I used my thawed fresh elderberries. Squeezed for juice. Put it in bottle with kombucha. It was already fizzing but I didn’t think anything about it. After a few days more someone needed some kombucha, but it spewed across the ceiling and dripped onto everything on my island and dining table. in short, it went everywhere. So the next time we needed some, we took it outside before opening. Half the bottle shot out, so only half was left to enjoy. Maybe I should dry my elderberries from this year and make some more elderberry kombucha to enjoy after I paint the ceiling!
Jenae Kottraba says
It’s like you read my thoughts! You’ve made my day! Thx again. You’ve made my day! Thx again. Thumbs up!
Regina from Alaska says
“Paint the ceiling Kombucha” should almost be a brand name, lol! I had a similar experience (even with a vaulted ceiling!) when using apple juice that I had juiced fresh.
Moral of the story: any fruit with live enzymes are gonna rock the carbonation stage (pun intended, lol). 🙂