Kombucha in various forms and under different cultures and languages has been around for over a thousand years. It is now making an impact in the West owing to health benefits and as an alternative drink to alcohol.
It is easy to make at home, always different, allows great flexibility in taste and flavour and relatively cheap too compared to purchased options.
Ingredients to make 1.5 litres
1 SCOBY
10g loose black or green tea
80g sugar
1 litre of non chlorinated water
1 jar 1.5 litres
Method
In a saucepan, bring the water and sugar to a boil. Remove from the heat and let the tea steep for 15 minutes.
Pour the mixture into a glass jar, straining if necessary. Leave to cool and add (if you wish) a little Kombucha from your previous preparation for faster fermentation.
Add the SCOBY, clear side up, and cover with a loose lid or compress. Leave to ferment at room temperature for 6 to 10 days.
Once fermentation is complete, collect the SCOBY and strain the liquid with a strainer. Pour everything into an airtight 1 liter bottle and add pieces of fruit for more taste and sparkle.Leave to ferment at room temperature for an additional 24 hours, then store in the refrigerator before enjoying your Kombucha chilled!
Recommended reading:
This is a very informative and enjoyable book on all things relating to Kombucha and kimchi:
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