Monday, 9 January 2017
One of my all time favourite Kombucha flavours for the second fermentation is Hibiscus. I love the deep red colour it produces and the distinct tart flavour. I only had access to dried hibiscus before moving to Vietnam, so it was exciting to get my hands on some fresh wild hibiscus flowers! Right now they are in season and are so cheap at around $2 a kilogram I'm stocking up and making loads of fresh Hibiscus Kombucha tea.