Fermenter by Aaron Adams & Liz Crain

Author:Aaron Adams & Liz Crain [Adams, Aaron & Crain, Liz]
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2023-09-19T00:00:00+00:00

1 Brew your tea.

2 Add your SCOBY and starter booch.

3 Top it with breathable cloth and secure it.

4 Stir and taste it every day or so.

5 when you love it, strain it.

6 Bottle it and enjoy right away or bottle condition.

Beet-Ginger-Meyer Lemon Kombucha

MAKES 14 ½ TO 15 CUPS, ABOUT 5 (750 ML) WINE BOTTLES

I love this kombucha that’s bright beet-red with a bit of Meyer lemon zing. I crave it. The ginger comes through, but it definitely doesn’t overpower it. If you want to make this sencha kombucha with different fruit juices, store-bought or home-juiced, please do. Be creative and have fun. Simply use the same volume of juice—1½ cups total.

I guess it’s a good time to say there really isn’t any one fermentation vessel that trumps another when it comes to making kombucha. Basically, if you have a puddle of SCOBY in front of your home, and you add some kombucha starter and sweet tea to it, you’ll end up with kombucha. For the slugs?

You can also get fancy and, oh, I don’t know, brew your booch in hotel pans (shallow stainless pro-kitchen pans) like Noma in Copenhagen does? They do it that way to end up with more uniform rectangular SCOBYS afloat on top, which they then make into candies. For real. Check out their Insta. That’s a much faster way to brew kombucha, by the way, because more of the tea is exposed to air.

13 cups water, divided

1 cup organic pure cane sugar

3 tablespoons loose sencha tea, or 6 to 8 tea bags

Kombucha SCOBY

1½ cups starter kombucha (fully fermented kombucha from a previous batch or store bought)

½ cup ginger juice, or ½ cup minced unpeeled fresh ginger (see note)

1 cup beet juice, freshly juiced or store-bought ½ cup freshly squeezed Meyer lemon juice (about 2 medium lemons)

STEEP & INFUSE TAKES: ABOUT 2 HOURS

In a medium pot over high heat, bring 7 cups of the water to a boil, and then remove from heat. Add the sugar and stir until dissolved. Add the tea (don’t pack it too tightly if using a tea ball you want the tea to be able to expand) and steep it in the water for about 1 hour.

Remove the tea ball or tea bags, put them into another medium pot or pitcher, and pour the remaining 6 cups of cold water over them. Cold infuse the tea for about 1 hour.

BREW THE BOOCH TAKES: 3 TO 14 DAYS

Follow steps on this page.

ADD JUICE & BOTTLE TAKES: 5 TO 10 MINUTES

Remove the SCOBY along with 1½ cups of the kombucha. Put both into a clean jar and top it with breathable cloth, then secure it with twine or a rubber band for your next batch of booch.

Strain the rest of the kombucha through a fine-mesh sieve or reusable coffee filter.

If you used minced ginger, discard it. Add the beet juice, Meyer lemon juice, and ginger juice (if you did not use minced ginger), and stir to combine.

Funnel the kombucha into clean bottles (five securely fastened screw-cap wine bottles work great).

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