Strawberry, Rhubarb, and Parsley Kombucha Recipe

Ingredients (11)

• For the First Fermentation:
• 12 cups (2880ml) filtered or distilled water, divided
• 1 1/4 cups sugar (8 3/4 ounces; 248g)
• 2 ounces (60g) flat-leaf parsley leaves and tender stems, coarsely chopped
• 2 cups parsley, jasmine, or green kombucha starter tea (see note)
• 1 SCOBY (see note)
• For the Second Fermentation:
• 1 pound (454g) fresh or defrosted frozen rhubarb stalks, cut into 1-inch pieces
• 1 pound (454g) fresh or defrosted frozen strawberries, hulled and cut into 1-inch pieces
• 1 1/2 cups (355ml) filtered or distilled water
• 1/4 cup (50g) sugar