Kombucha is a fermented tea drink with live fermentation cultures. The initial sugar is consumed by the SCOBY during fermentation, resulting in a drink naturally low in sugar and with fermentation cultures.
Mediterranean
Homemade Ginger and Lemon Kombucha (First Ferment)
Homemade ginger and lemon kombucha: artisanal fermented drink, with an acidic, refreshing flavor and with moderate sugar at the end of fermentation. Complete guide.
- Spain
- Starter
- Light
- Low fat
- Low sugar
- medium-high
20 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 30 kcal
- Protein 0 g
- Fiber 0 g
- Carbohydrates 7 g
- Fat 0 g
- Sodium 10 mg
Story behind the dish
Preparation
Homemade Ginger and Lemon Kombucha (First Ferment) is a preparation from Spain with high difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 5 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 liter of filtered water.
- Have ready: 4 sachets of black or green tea.
- Have ready: 80 g of sugar (fuel for the SCOBY).
- Have ready: 100 ml of mother kombucha (starter).
- Have ready: 1 SCOBY.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the tea
Prepare the tea, add the sugar and cool completely to room temperature. Let it cool for the indicated time: the structure settles and cuts or unmolds better. In demanding recipes, do not improvise times: precision makes the difference.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Pour into glass jar
Pour into a glass jar, add the starter and the SCOBY with clean hands. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cover with breathable cloth and secure with rubber
Cover with breathable cloth and secure with rubber. Ferments 7-14 days at 22-26°C. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Test after 7 days: it should be sour and slightly sweet
Test after 7 days: it should be sour and slightly sweet. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bottle with ginger and lemon
Bottle with ginger and lemon, leave 2 more days for carbonation. Refrigerate. Go slowly and confirm texture, aroma and color before moving to the next step. In demanding recipes, do not improvise times: precision makes the difference.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Present the starters at room temperature or warm as indicated in the recipe; The contrast marks the experience.
- Serve in moderate portions and accompany with fresh salad for a balanced menu.
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