Put the dandelion flowers and water into a pot and bring to a boil. Reduce the heat and simmer for 5 minutes, then turn off the heat.
Let the dandelion tea cool a bit, then add the honey.
Strain out the dandelion flowers and let the tea cool to room temperature.
Gently swirl the fermented kombucha (from the first fermentation process) before you pour it into the bottles to evenly distribute the yeast, then pour one cup of brewed kombucha into each bottle.
Then, pour about one cup of dandelion tea into each bottle, leaving about 1-2 inches in the neck of the bottles for headspace.
Seal the bottles and shake them gently to mix.
Place the bottles in a room that is out of direct sunlight, and where you will remember to check on them daily.
As the fermentation process occurs, you will notice little bubbles forming at the top and the yeasts will float. Check the bottles daily and “burp” them at least once daily to release pressure. If there is built up pressure and bubbles race to the top, then move the bottles to the refrigerator. Depending on the ambient air temperature, this can take anywhere from 2 to 14 days or so.
Best served chilled on a warm spring or summer day.
Notes
Be sure to forage for dandelions in an area free of herbicides, heavy foot traffic, pet waste, and road runoff. See my post on foraging dandelions for more info.
I prefer to use only the dandelion flower heads for making the tea, but if you want an earthy flavor, you can include some stems. You could also forage for the leaves and use them to make the tea.
Use more or less honey based on your preference. I felt this was the perfect amount to balance the bitter flavor of the dandelions but feel free to adjust it according to personal taste.
I like the balance of using half kombucha and half dandelion tea per bottle, but this can also be adjusted to your liking.
This kombucha can be chilled and enjoyed right away if you prefer to skip the 2 fermentation process.
When you burp the bottles to release the pressure, check how quickly the bubbles race to the top. If you only see a few bubbles and they are slow to make their way to the top, you can replace the lid and check the next day. If the pressure release is loud and bubbles race to the top, you know it is time to move that bottle to refrigeration!
In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster. I recommend checking your bottles daily until you get familiar with the process and how long it takes in your climate. Refrigeration slows the process, keeping the kombucha from exploding under pressure.