|Ginger Lemon and Pomegranate Kombucha|
Oh my. These two flavoured Kombucha recipes are really not unlike sparkling fruit juice and ginger beer. But they're good for you, only cost a few pennies to make a gallon of them and are ridiculously easy.
I couldn't decide which one I liked better, so I thought I'd share them both and let you decide!
I apologize for the rather dark photos, but I'm in Vancouver, BC right now visiting family, and it's been raining. Every single day for the last month. Non-stop. Like a rain forest, but without the warm weather.
Well, ok, I'm exaggerating. There were those two half days worth of semi-cloudy sunshine...
This ducky photo was taken this morning, looking out the window of my mom's kitchen. My mom's poor cats, they've been so housebound by the rain that their only entertainment is sitting by the window and hoping the ducks from the nearby pond will wander over! When they finally did it was a pretty exciting moment.
This poor little guy has been laying around belly up on the couch, day in and day out, waiting for someone to come by and scratch him, since he can't go outside.
Anyway, you're here about the Kombucha, not the rain, right?
So a little over a week ago I shared how I resurrected a Kombucha Scoby that had been hanging out in my mom's basement for over half the year.
I followed my regular method, I brewed some sweetened tea, added my old scobies and a jar of leftover Kombucha tea from my last batch, and let it ferment for 10 days on the kitchen floor near the heating vent, where it grew another healthy scoby and came out nice and fizzy.
I reserved about 2 cups worth of Kombucha tea (KT) to use for my next batch. Usually you only need about 1/2 cup of liquid, but since I'll be leaving my scoby for another several months again I reserved more to keep my scobies from drying out.
Then I flavoured my plain old Kombucha tea. Here's how:
For Ginger Lemon Kombucha - Makes 3.5 cups of tea
3.5 cups of strained KT
1.5 Tbsp ginger pulp - you can do this a couple of different ways; finely grate a chunk of ginger and use the remaining pulp, or cheat like me and use a jar of ginger pulp (I didn't have any fresh, and my mom had a little jar that was super handy!)
1 Tbsp lemon juice (fresh is best, but I cheated again and used bottled lemon juice!)
For Pomegranate Kombucha - Makes 4 cup of tea
3.5 cups of KT
1/2 cup sugar free pure pomegranate juice (I used some POM because it happened to be in my mother's basement!)
The Double Fermentation Method
1. Mix your ingredients together in clean containers with tight fitting lids.
2. Place your containers in a warm dark place, or drape with a clean tea towel. Let ferment another 48 hours or so.
IMPORTANT UPDATE: You'll want to be careful here - this part of the process builds up carbonation ("fizz") and you may want to periodically open your lids slightly to let some of the carbon out so that your Kombucha doesn't explode! - There's a great article on this from Kombucha Kamp and the comments section is super helpful, too!
3. Scrape the newly forming scobies off the top of your tea (these might be funky colours because of the ginger and pomegranate). Store in the fridge.
My KT came out nice and fizzy and as I'm writing this I'm alternating between the two glasses shown in the picture!
I'd love to hear about your favorite Kombucha flavours and how you brew it!! Please feel free to leave a comment or a link to your Kombucha recipes in the comments section below :)
For more Kombucha stuff, check out:
Kombucha Diary: Day 13 - Bottling and Flavouring Kombucha (blueberry mint flavoured)
Resurrecting a Kombucha Scoby
Resurrecting a Kombucha Scoby
|Pomegranate and Ginger Lemon Kombucha|
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