Ingredients with Measurements:
- 6 cups of water
- 1 cup of sugar
- 4 bags of black tea
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup of starter tea
- 2 ripe peaches, sliced
- 1-inch piece of fresh ginger, peeled and sliced
Special equipment needed:
- 1-gallon glass jar
- cheesecloth or coffee filter
- rubber band
- glass bottles with airtight lids
Step-by-step instructions:
1. In a large pot, bring 6 cups of water to a boil. Add 1 cup of sugar and stir until dissolved.
2. Turn off the heat and add 4 bags of black tea. Let steep for 5-10 minutes.
3. Remove the tea bags and let the mixture cool to room temperature.
4. Once cooled, pour the tea into a 1-gallon glass jar.
5. Add the SCOBY and 1 cup of starter tea to the jar.
6. Cover the jar with cheesecloth or a coffee filter and secure with a rubber band.
7. Place the jar in a warm, dark place for 7-10 days, allowing the kombucha to ferment.
8. After 7-10 days, remove the SCOBY and 1 cup of the kombucha and set aside for your next batch.
9. Add the sliced peaches and ginger to the remaining kombucha in the jar.
10. Cover the jar again and let it sit for 2-3 days to allow the flavors to infuse.
11. Once the kombucha has reached your desired flavor, strain the mixture through a fine-mesh strainer into glass bottles with airtight lids.
12. Store the bottles in the refrigerator for up to 2 weeks.
20 minutes preparation time, 7-10 days fermentation time, 2-3 days infusion time.
Temperature: Room temperature for fermentation, cool temperature for storage.
Serving size: 4-6 servings.
Nutritional information: Each serving contains approximately 30-40 calories, 0g fat, 8g carbohydrates, and 0g protein.
Substitutions for ingredients: You can substitute black tea with green tea or white tea. You can also use different fruits and spices for flavoring.
Variations: You can add different fruits and spices for flavoring, such as raspberries, blueberries, cinnamon, or cardamom.
Tips and tricks:
- Make sure all equipment is clean and sterilized before starting.
- Use organic ingredients whenever possible.
- Taste the kombucha regularly during the fermentation process to ensure it's not too sweet or too sour.
- If you want a fizzier kombucha, let the bottles sit at room temperature for a few days before refrigerating.
Storage instructions: Store the bottles in the refrigerator for up to 2 weeks.
Reheating instructions: This recipe does not require reheating.
Presentation ideas: Serve the kombucha in a tall glass with ice and a slice of peach or ginger for garnish.
Garnishes: Slices of peach or ginger.
Pairings: This kombucha pairs well with light salads, grilled chicken, or fish.
Suggested side dishes: Fresh fruit, vegetable skewers, or quinoa salad.
Troubleshooting advice: If your kombucha tastes too sweet, let it ferment for a few more days. If it tastes too sour, reduce the fermentation time for your next batch.
Food safety advice: Make sure all equipment is clean and sterilized before starting. Use organic ingredients whenever possible.
Food history: Kombucha is a fermented tea that originated in China over 2,000 years ago. It has been used for its health benefits, including aiding digestion and boosting the immune system.
Flavor profiles: This kombucha has a sweet and tangy flavor with a hint of peach and ginger.
Serving suggestions: Serve the kombucha chilled in a tall glass with ice and a slice of peach or ginger for garnish.
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Taste: Fruity, Tangy, Spicy, Tart, Refreshing