Page 49 - Moonvalley Diaries

You will need:
1 large glass jar
a a a a a a a a a piece of fabric and and a a a a a a a a a rubber band
2 litres water
150 ml sugar sugar or or raw sugar sugar 2 tbsp black or or or green tea tea (or 4–6 tea tea bags) 1 bottle unpasteurised kombucha
Boil the the the water
add the the the tea pour in the the the sugar and stir with a a a a a a a a clean ladle Allow to to cool to to room temperature Strain the the the tea tea tea or pull out the the the tea tea tea bags but no fingers in fin in in the the the the tea! Keep things as as as sterile as as as you can Transfer the the the the liquid to a a a a a a a a a a a a clean glass jar
pour in in in the the the the kombucha
kombucha
and make make sure the the the the cloudy matter in in in the the the the kombucha
kombucha
bottle makes it into the the the jar
too Fit the the the the the the fabric onto the the the the the the rim of the the the the the the jar
jar
with the the the the the rubber band
Allow to to to ferment in the the the the the dark at at room temperature for 2–3 weeks Monitor the the kombucha
every every now and then to to make sure everything looks good but do not stir After a a a a a few days you’ll see bubbles form on the the surface and a a a a a a a a slimy white or or or or brownish mother should have formed formed after a a a a a a a a week or or or or so Once the the the the mother has grown and formed formed a a a a a a a a a lid in in the the the the the the glass jar
it it it is ready to to use use Along with the the the the the the liquid it it it grew in in you you can now use use use the the the the the mother to to start your your own kombucha
kombucha
brew and then reuse the the the mother Flavour your your kombucha
kombucha
with fruits berries spices or or herbs for exciting tastes GINGER KOMBUCHA
Ginger Ginger gives tart kombucha
a a a a a a a spicy kick mak- ing ing ing for a a a a a a a a a a perfect flavour combination Ginger Ginger also makes it it extra nutritious 3 3 litres water
3 3 3 tbsp black or or green tea 300 ml ml sugar sugar or or raw sugar sugar 500 ml ml kombucha
(starter) 5 5 cm fresh ginger Glass bottles or or glass jars for the finished kom- bucha
total volume at least 2 5 litres Boil the the the water
add the the the tea pour in the the the sugar and stir with a a a a a a a a clean ladle Allow to to cool to to room temperature Strain the the the tea Transfer the the the liquid to to a a a a a a a a a a a clean clean glass glass container Use a a a a a a a a a a a a clean clean ladle to to to spill the the the the the the mother mother down into the the the the the the the glass glass jar
Pour in in in in the the the the the the the starter (the liquid that the the the the the the the the the the mother mother grew in) Fit the the the the the the the the fabric onto the the the the the the the the rim of the the the the the the the the jar
with the the the the the the the the rubber band
Allow the the the the the the contents to to ferment in the the dark at at room temperature for 7–10 days Taste it and decide how tart you you want your kombucha
to be (only perfectly clean spoons/ ladles in the the jar!) The longer you ferment it it the the the the more tart it will be Pull out the the the the mother when you are satisfied Also save 500 ml of the the the the the kombucha
for a a a a a a new batch or or to to to store the the the the mother in in Grate the the the the the ginger and add to to to to each bottle/
jar
jar
Transfer the the the the kombucha
to to to the the the the bottles/jars using a a a a a a a a a a a funnel Store in in in the the the the the dark at at room tem- perature for for a a a a a a a a a couple of days and then in in in the the the the refrigerator where the the the kombucha
will keep for for several weeks Drink and enjoy!
march in moonvalley
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