Did I tell you I was making kombucha again? I did it for nine or ten years in Montana. And this last trip back I brought back a scoby from a friend. (A scoby is the bacterial mat, known as the Manchurian Mushroom used to make kombucha). The officials handled it in Ecuador customs, but didn’t ask me about it. Here is my recipe for Ginger-Lemon Kombucha, and it came out utterly delicious!
80 oz. sun tea (water with 4 tsp. (or 4 teabags) green or black tea)
2/3 c. raw panela (brown sugar), coconut sugar, or honey, dissolved in a little of the tea (or raw sugar, or raw agave)
1 scoby (the Manchurian mushroom)
1/4 ” grated ginger in each bottle
juice of 1/2 lemon in each bottle
12 – 16 oz bottles
- Pour the sweetener into the tea.
- Wash the scoby and slide it into the tea, gently.
- Put a paper towel or cheesecloth on top, with a rubber band to hold it. Place in indirect sunlight, in a warm, airy place.
- Check after 8 days to see if it’s to your liking, or if you’d like it more fermented.
- Add more sweetener, if desired, then the ginger and lemon.
- This time, in Ecuador, I added the ginger and lemon after twelve days, to the bottles.
- If it’s fermented enough to your liking, bubbly enough, take off the paper towel, remove the scoby and refrigerate!
- If you let it sit out too long, it will become vinegar.
Word of the Day – años – years
Tip of the Day – Strain and look at, handle, each bottle and mushroom gently. They are treasured, sacred, medicinal, not to be used lightly.
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