Teach and Taste: Wacaŋġa (Sweet Grass) “Kombucha”

August 23, 2021September 15, 2021

Find your new summer beverage with this Wacaŋġa (Sweet Grass) “Kombucha” recipe. This refreshing drink is simple to make and is the perfect recipe for a hot summer day!

Ingredients

• 1 cup sugar
• 1 gallon water
• 2 braids wacaŋġa (sweet grass)
• Scoby (symbiotic culture of bacteria and yeast)

Instructions

1. Dissolve sugar in a half-gallon of water.
2. Add wacaŋġa and let steep overnight in the refrigerator.
3. Strain the liquid into a glass or ceramic container. Add the remaining half-gallon of water and scoby.
4. Let ferment in a cool area for about one week, or until the pH level is 3.5 or you like the taste.
5. Set scoby aside in some “kombucha” for future use. Bottle the “kombucha” in a clean, glass container.
6. Let bottled “kombucha” achieve secondary fermentation or until it is as bubbly as you’d like. If desired, burp bottles daily by opening the bottle to release air and excess pressure.
7. Once the “kombucha” is to your liking, refrigerate and enjoy.