Recipe: Lacto-Fermented Herbal Tea Drink

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Herbal teas are a wonderful way to take in the medicinal properties of plants. Many people turn to herbs when they need healing or a just a general boost. Many herbs are usually caffeine-free for those who want to avoid caffeine stimulation. In this lacto-fermented herbal tea drink you can brew up whatever herbs you prefer, add sweetener and culture, and then allow it to ferment to your liking. A few herbal ideas include a nettle-red raspberry leaf combination, a dandelion-milk thistle combination, or an elderberry-ginger combination.

5 minutes

1 hour

6 Servings


Greek Yogurt Starter Culture

Yogurt Greek Yogurt Starter Culture

Greek Yogurt Starter Culture


There’s a reason Greek Yogurt is one of our most popular products! Make tangy, rich, and delicious yogurt at home for a fraction of the cost of store-bought. 

Using a starter culture allows you to control the ingredients, making your Greek Yogurt much healthier.

The Greek Yogurt Starter is an heirloom culture - meaning you'll make endless delicious yogurt all from one starter!

Kefir Starter Culture Powder

Kefir Kefir Starter Culture

Kefir Starter Culture Powder


Our kefir starter culture makes both milk and water kefir. It's a kefir powder culture, which means each packet can be recultured a few times. Kefir starter is a great choice for beginners, kefir experimenters, and those who don't want to maintain kefir grains.

Kefir easter egg



  • 1 quart of fresh water
  • 1/4 cup loose herbal tea of choice
  • 3 Tbsp. honey or unrefined cane sugar
  • 1/3 cup whey from yogurt or kefir or 1/8 tsp. powdered starter culture or a few Tbsp. of lacto-fermented vegetable brine


  1. Prepare the herbal tea by bringing the water to a boil. Add the 1/4 cup herbs to a quart jar and pour boiling water over herbs. Cover and allow to steep for at least 10 minutes to extract the properties of the herbs.
  2. Strain the tea from the herbs into another quart jar. Add sweetener while still hot in order to dissolve the sugars. Allow to cool to room temperature with a lid on to keep out dust and bugs.
  3. When the tea and sweetener have cooled add the whey or other culture starter. Stir well with a wooden spoon, cover loosely with either a towel and rubber band or a canning lid that hasn’t been tightened all the way.
  4. Place in a dark, warm place for a couple of days and check for fermentation. Is it slightly sour or slightly fizzy?
  5. If you desire a more carbonated drink you can add a bit more sweetener and cap the jar tightly. After another day (three total, depending on temperature) you should have a bubbly brew.
  6. Drink immediately or move to cold storage.

    download our lacto-fermentation guide and recipe book