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 thatâs bright beet-red with a bit of Meyer lemon zing. I crave it. The ginger comes through, but it definitely doesnât 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 juiceâ1½ cups total.
I guess itâs a good time to say there really isnât 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, youâll end up with kombucha. For the slugs?
You can also get fancy and, oh, I donât 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. Thatâs 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 (donât 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).
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
The Culinary Herbal by Susan Belsinger(2064)
My Pantry by Alice Waters(2049)
Food and Water in an Emergency by Food & Water In An Emergency(1997)
Asian Pickles: China by Karen Solomon(1855)
Food Storage for Self-Sufficiency and Survival by Angela Paskett(1675)
Project Smoke by Steven Raichlen(1671)
Smoke & Spice by Cheryl Alters Jamison(1589)
Pure Charcuterie: The Craft & Poetry of Curing Meat at Home by Meredith Leigh(1365)
The Jam and Marmalade Bible by Jan Hedh(1269)
Asimov's Science Fiction 020111 by Dell Magazines(1268)
Fermented Vegetables by Kirsten K. Shockey(1260)
Economic Food Storage Strategies for Disaster Survival: Start Today and Have Enough Food Your Family Will Eat to Survive Any Disaster Without Going Broke by Sandy Gee(1227)
The Ideal Pantry: Your Comprehensive Guide to Food Remedies and Preservation Techniques by Ben Night(1201)
Asian Pickles by Karen Solomon(1191)
The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook, Prep, Grab, and Go by Amidor RD CDN Toby(1184)
Canning for a New Generation by Liana Krissoff(1177)
Not Just Jam: The Fat Pig Farm book of preserves, pickles and sauces by Evans Matthew(1145)
Jams, Preserves and Chutneys by Marguerite Patten(1079)
The Complete Guide to Drying Foods at Home: Everything You Need to Know About Preparing, Storing, and Consuming Dried Foods by Paajanen Terri(1077)