Cheers!
Therecommendeddailyamountof kombuchavariesfrompersonto
person.Startwitha servingof 150mlperday.Youcandrinkit asis,or
combineit withfruitjuiceandherbsfora festivebrunchbeverage.
I lovea combinationof halfginger-flavouredkombuchaandhalf
beetrootjuice,withsomeredberriesandedibleflowersasa garnish;or
equalpartsorangejuiceandkombucha;or garnishit witha sliceof
ginger,cucumberandmint.[ISTHEREALCOHOLINKOMBUCHA?]
Like home-brewedginger beer, aby-productoffermentationcan
producea smallamountofalcoholbutit is usuallylessthan1%.Sourcesliveeatlearn.com;traditionalcookingschool.com;
mindfulmomma.com;thekitchn.comSeptember 2019 home 125
step by step food
It is during the second fermentation that the
kombucha becomes effervescent. Pour your first
fermentation kombucha through a funnel into clean
glass bottles (first strain through a cloth if you don’t
want any sediment), but do not overfill the bottles.
Now add the sweet flavourings of your choice to each
bottle – this is for taste but also to give the good
bacteria in the tea the necessary energy to carbonate.
Leave in a dark place or out of direct sunlight at room
temperature for 3–10 days.
Remember Once a drink carbonates, pressure builds
up in the bottle and the glass may crack. Open the
bottles occasionally (burp them) to relieve the
pressure and check the taste at the same time to see
how it’s progressing. Refrigerate once you’re happy
with the taste and the effervescence – it won’t stop
fermenting, it will just ferment slower because of the
cold. Drink within one month.
4
Second fermentation
YOU WILL NEED
- glass bottles with an airtight seal
- kombucha tea from your first fermentation
- flavourings such as 30ml fruit purée or juice, a
slice of orange or lemon, a few teaspoons of honey or
a slice of glazed ginger per bottle