Hello there! This is a post I recently wrote for the Herbal Academy, and thought my readers would like it, too! This dandelion and fennel kombucha turned out so tasty, I definitely recommend giving it a try. The link at the bottom of this post will take you to the recipe. Also, be sure to check out the Herbal Academy’s new Herbal Fermentation mini course!
You may have heard about kombucha in recent years, as this fermented drink has become quite popular. What you may not know, however, is how easy it is to make at home.
The best part is that you can flavor it to your own liking (or not flavor it at all), and you will know exactly what is going into it. I’ve experimented with adding different kinds of herbal teas to kombucha after the fermentation process with great results.
One of my personal favorites is hibiscus kombucha, which has become a summertime staple in our house. This dandelion and fennel kombucha turned out just as wonderful, with the added benefit of being great for the entire digestive system.
What is Kombucha?
Kombucha is a fermented probiotic drink that is thought to be originated in China. It is made using a kombucha mother, also called a SCOBY (symbiotic colony of bacteria and yeast).
The mother feeds on black tea and sugar, and produces another SCOBY “baby” at the same time. The result is a somewhat sour and vinegary like liquid that is great for your entire digestive system.
Kombucha is easy to make at home, with the most difficult part being obtaining a mother SCOBY. If you know someone who brews their own kombucha, they should have one to give you, as a new one forms with every batch that is made. You can also purchase a SCOBY online.
Read the rest of this article on the Herbal Academy blog:
Dandelion and Fennel Kombucha Recipe
More Kombucha Flavors
A cold glass of this hibiscus kombucha on a hot day really hits the spot, that’s for sure! It’s starting to make me think about new flavors… Hmm, I wonder what lemon balm or rose hip kombucha would be like? I just might have to try it!
This sounds wonderful. Been following for a couple yrs. Just not one to post often. Thanks for this. So appreciate your content. Blessings
You’re welcome, Tammy! I’m so glad to hear it!
Good Morning Colleen,
I am wondering if you could advise. If I am making Kombucha and add fruit or puree, etc… for a 2nd ferment; at the end of that 2nd ferment, can I filter out the fruit/dandelion and fennel/etc.. and put the twice fermented into a third bottle that seals?…and thus, eliminate my having to filter the kombucha when I go to drink it.
Would this work? or could it mess it up?
Thanks for your time
Hi there. Yes, you can strain out the fruit before bottling.
Made this two weeks ago, and it’s soooo delicious. First successful bucha batch yet! Any advice regarding doubling the recipe? Would I need two scoby (pl. scobies?? scobi?)?
Thank you for helping this time at home more precious.
-k
I’m wondering if I can make my dandelion coffee in a French Press/cold brew?!?! Thoughts!?
Hi Colleen,
Thank you for your wonderful recipes and awesome photos! Speaking of which, the photo at the top of the page (and again, following photo) looks like 3 blossoms of cat’s ear (“false dandelion”, Hypochaeris radicata), not dandelion (Taraxacum officinale), my favorite flower! [Same for this article of yours on the Herbal Academy blog.] Much appreciation to you for sharing your treasure trove of knowledge with all of us! Ruth
Hi Ruth, yes I think you are right (this is a very old post so I can’t remember the details)! Dandelions don’t last long around here, so I often use cat’s ear instead. Thankfully they have similar uses and benefits!
I like the idea of using fennel in my kombucha. I brew Hibiscus, black tea, and green tea varieties, as well as water and milk kefir. My kids really dont’ care but I’m greatful for it all. My little cultures in a jar! So quiet, never complain, always working! LOL. Thanks for the ideas. i love your website.
It has been fun following your posts. My son recently took a class in making fermented food. He makes his own sauerkraut now and together we make both water kefir and kombucha. I’m glad to finally do some of the ideas that you have been promoting. It is a strangely virtuous feeling to be taking better care of myself!