Wildberry Hibiscus Pu'erh Kombucha
Prep time: 
Total time: 
  1. Bring 1 cup of water to a boil.
  2. Steep the tea bags in the hot water for 5 minutes.
  3. Remove the tea bags and add the sugar. Stir until dissolved.
  4. Let the hot tea cool to room temperature.
  5. Add the Pu'erh kombucha and cooled wildberry hibiscus tea to a large pitcher and stir.
  6. Using a funnel, fill the flip-top bottles with the kombucha.
  7. Seal the bottles and let sit in a cool, dark place for 3-7 days.
  8. After 3 days check one of the bottles and if it's bubbly put it in the fridge. Serve cold.
  9. If it's not bubbly, leave it out for a few more days. Check each day until it is carbonated. Once it's to your liking put it in the fridge and serve cold.
Be careful when opening the bottles. The pressure from the gas can cause them to pop off like a champagne bottle. Make sure to point the bottle away from your face and people when opening.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/wildberry-hibiscus-puerh-kombucha/