Kombucha
MAKES 800ML
PREP + COOK TIME 15 MINS
(+ 7-14 DAYS FERMENTING)
You will need to start this recipe eight to 15 days ahead.
2 tablespoons loose-leaf organic green tea
½ cup (175g) raw honey
1 litre (4 cups) filtered water, boiling
1 kombucha SCOBY “mother” (see tip)
¼ cup (60ml) kombucha starter liquid (see note)
½ cup (50g) fresh ginger, peeled, chopped into 3cm pieces
½ cup (125ml) lemon juice
1 Sterilise a wide-mouth 2-litre (8-cup) glass jar.
2 Place tea and honey in sterilised jar. Pour boiling water on top, stirring until honey dissolves. Cover and stand at room temperature overnight to brew.
3 Using a sieve lined with cheesecloth, strain tea into a 1-litre (4-cup) jug, discarding the tea leaves.
4 Rewash and sterilise the jar; leave to cool. Pour cooled tea into sterilised jar.
5 Using food-handling gloves, carefully place the SCOBY “mother” on top of the tea and pour over starter liquid. Cover the top of the jar with two layers of cheesecloth, securing with a rubber band. Stand at a stable cool room
