Kombucha Jello

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

Kombucha Jello

What fun! A health supplement in a totally fun package. You’ve got Kombucha with its beneficial acids, detoxing properties, and probiotics; raw honey as an enzyme-rich anti-bacterial, anti-fungal, and anti-viral healing food; and gelatin acting as a digestive aid and a mineral-rich protein sparer. What’s not to love?

Kombucha jello is cold and sweet and sour with a kick from the carbonation. Not to mention pretty and a great conversation starter. :)

Truth be told, I took these yesterday to a church potluck. Some merely thought them “interesting”, but others loved them. To each his own, right? Personally, I’m in the camp of loving them.

A few notes:

1. I make Kombucha with green tea, not black, thus it’s lighter color, and (I think) milder flavor. Your jello color may be different according to the tea and sweetener you use. You can use first or second ferment Kombucha. My Kombucha recipe/methods are detailed here on the blog, or in The Complete Idiot’s Guide to Fermenting Foods, or in my Lacto-Fermentation eCourse or eBook.

2. This particular batch of Kombucha was definitely sour so I felt sweetening with honey was a must; you may not need to sweeten your jello at all if your Kombucha is “perfectly” sweetened.

3. Good quality gelatin is a must! I use the high-quality grass-fed Great Lakes gelatin.

4. These jello squares are GAPS friendly — provided the Kombucha is long-fermented to reduce sugar to nil.

5. Use other fermented beverages like water kefir or homemade soda to make jello, too!

Kombucha Jello

Kombucha Jello

Makes (1) 9×13 pan or (2) 8×8 or 9×9 pans.

In a large measuring cup or bowl, sweeten Kombucha to taste with raw honey.

Put 2 cups of the Kombucha in a pot on the stove. Sprinkle gelatin all over. Whisk in well until smooth with no lumps. Turn on heat to low and heat until thickened — it takes almost no time at all and the Kombucha should barely even get warm. (This is what you want — no heat to destroy enzymes or probiotics.)

Remove from heat. Add the thickened Kombucha to the rest. Stir well. Pour into pan(s) — you don’t need to grease them or anything. Chill for a couple hours, or until set. Cut into squares and serve. Keep refrigerated.

Enjoy! And be sure to let me know what you think. :)

New to our GAPS series? Get up to speed by browsing past posts in this series or reading what the GAPS diet is.

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

Learn to cook the GNOWFGLINS way in less than an hour a week!

Provide your family with healthy, delicious, nourishing meals! As a member, you get:

  • 100s of videos in bite-size pieces
  • Weekly meal plans for you and your family
  • Access to 8 online traditional cooking classes
  • Exclusive recipes
  • and more!

Comments

  1. courtney says

    Thanks for posting this. I have a hard time imagining putting my booch into a metal pan since everything I’ve read says to steer clear of anything metal. I even take off my rings when I bottle it! But I’ve also watched people brew it with honey, brew it with chlorinated water and GMO beet sugar too…So I imagine it’s pretty flexible…! I just had to separate and compost some pretty ugly SCOBY’s last brew, so my new batch may take a while, but I look forward to making these soon. My kids LOVE anything that resembles jello and can be eaten cold out of the fridge on hot days. I love that it’s healthy. THANKS!!

  2. Liz says

    I just made this and realized that I heated the kombucha in a stainless steel pot and whisked it with a stainless steel whisk!!!! Thankfully, I did pour it into a glass 9×13. Not sure what I should do next time… maybe a double boiler with a glass bowl and wooden spoon???

    • Sarah says

      It’s okay to use metal pots and whisks as long as it’s not coming in contact with the scoby. Using metal on the kombucha itself is harmless. Hope this helps.

  3. says

    Amazing!!! What a creative idea. I’ll be trying this with water kifer as well. I will also infuse my kombucha with hibiscus for extra vit C.

  4. Colleen says

    Hi – not sure what I’m missing, but mine never got thick and I used the gelatin you recommend. Heated it so long it’s dead now and still not thick. :o( Any thoughts?

    Thank you.

  5. merle says

    I bought Great Lakes Gelatin on the recommendation of many blogs that said it’s grass-fed. But I don’t see anywhere on the container stating that is so. I wrote to the company and haven’t heard back. Who spread this rumor that it’s grass-fed – or do you know this for a fact?

    • Jennie says

      I think the Great Lakes kosher gelatin is from grass-fed beef. The other may be non-grass-fed or porcine. There are a lot of comments about it on foodrenegade.com.

    • says

      Margaret — Yes, I think it could, but agar needs to be boiled. I would try boiling it with a small amount of Kombucha. The agar agar packages usually tell the proportions and basic instructions. Then mix with the rest of the Kombucha. It’s worth a try — but not having done it, I can’t say for sure.

  6. Valerie says

    How long does kombucha need to brew for the gaps diet? Read that it needs to go a long time, but no one says how long.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.