Ingredients with Measurements:
- 8 cups of water
- 8 tea bags (black or green tea)
- 1 cup of sugar
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of kombucha from a previous batch
- 1 orange, sliced
- 4 cardamom pods, crushed
Special equipment needed:
- 1-gallon glass jar
- cheesecloth or coffee filter
- rubber band
- plastic funnel
- glass bottles with airtight lids
Step-by-step instructions:
1. Boil 8 cups of water in a large pot. Turn off the heat and add 8 tea bags. Let steep for 10-15 minutes.
2. Remove the tea bags and stir in 1 cup of sugar until it dissolves.
3. Let the sweetened tea cool to room temperature.
4. Pour the sweetened tea into a 1-gallon glass jar.
5. Add 1 SCOBY and 1 cup of kombucha from a previous batch to the jar.
6. Add the sliced orange and crushed cardamom pods to the jar.
7. Cover the jar with a cheesecloth or coffee filter and secure with a rubber band.
8. Place the jar in a warm, dark place for 7-10 days to ferment. The longer you ferment, the less sweet and more tart your kombucha will be.
9. After 7-10 days, taste the kombucha. If it's too sweet, let it ferment for a few more days.
10. Once the kombucha is ready, remove the SCOBY and set it aside with 1 cup of the kombucha for your next batch.
11. Use a plastic funnel to pour the remaining kombucha into glass bottles with airtight lids.
12. Store the bottles in the refrigerator to stop the fermentation process.
Time:
Preparation time: 30 minutes
Fermentation time: 7-10 days
Temperature:
Room temperature for fermentation, refrigerate after bottling.
Serving size:
This recipe makes approximately 8 cups of kombucha.
Nutritional information:
Serving size: 1 cup
Calories: 70
Total Fat: 0g
Sodium: 10mg
Total Carbohydrates: 18g
Dietary Fiber: 0g
Sugars: 18g
Protein: 0g
Substitutions for ingredients:
- You can use any type of tea you prefer, but black or green tea works best.
- You can use any type of citrus fruit instead of orange.
- You can use any type of spice instead of cardamom.
Variations:
- Add fresh ginger for a spicy kick.
- Add fresh mint for a refreshing twist.
- Add honey instead of sugar for a different flavor profile.
Tips and tricks:
- Make sure all of your equipment is clean and sterilized before starting.
- Don't use metal utensils or containers when making kombucha, as it can react with the SCOBY.
- Taste your kombucha regularly during the fermentation process to ensure it's not too sweet or too tart.
- If you're new to making kombucha, start with a smaller batch to get the hang of the process.
Storage instructions:
Store the bottled kombucha in the refrigerator for up to 2 weeks.
Reheating instructions:
Kombucha is best served cold and should not be reheated.
Presentation ideas:
Serve the kombucha in a tall glass with ice and a slice of orange for garnish.
Garnishes:
- Orange slices
- Mint leaves
Pairings:
- Fresh fruit
- Cheese and crackers
- Grilled chicken or fish
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If your kombucha tastes too sweet, let it ferment for a few more days.
- If your kombucha tastes too tart, add a little bit of sugar to the next batch.
- If you see mold growing on your SCOBY, discard it and start over with a new SCOBY.
Food safety advice:
- Always wash your hands before handling the SCOBY or any equipment.
- Use clean and sterilized equipment to avoid contamination.
- If you see mold growing on your SCOBY, discard it and start over with a new SCOBY.
Food history:
Kombucha is a fermented tea that originated in China over 2,000 years ago. It's made by adding a SCOBY to sweetened tea and allowing it to ferment for several days.
Flavor profiles:
This Orange & Cardamom Kombucha has a sweet and tangy flavor with a hint of citrus and spice.
Serving suggestions:
This kombucha is perfect for a refreshing drink on a hot day or as a healthy alternative to soda.
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