Days 1-5: Ferment Tea (allow starter / mother to “eat” the sugar and produce acids & enzymes …) You will allow the tea mixture to set out in the dark corner of your kitchen for 5 days. You can forget about it or you can peek. Either way on the morning of day 5, remove the mother and set it aside on a plate, pouring about a half cup of the fermented tea mixture over the mother to keep it moist. Put it in the refrigerator. Every other batch or so, you’ll be able to separate the old mother from its “baby” which will have grown on top of the old mother. (It may separate on its own, or you may just pull them apart.) When that happens, the baby will become the mother for your next batch of kombucha tea. The “old” mother can be passed on as a gift or discarded.
Day 5 / Part One: Ferment With Fruit Juice (allow kombucha to ferment with juice for a tasty finish)
Pour clear fruit juice (no pulp, it causes much stringy nastiness!) into the smaller glass jars or bottles you’re using to bottle your kombucha. I use about 2.5 oz. of fruit juice per quart-sized jar. You can use any size bottle or jar, just be sure to adjust the fruit juice accordingly. You’re looking at a cranberry apple juice blend.
Pour kombucha tea on top of the fruit juice, allowing about an ounce of breathing room at the top of the bottle, close bottle tightly. Be sure to save at least 10% of your brewed kombucha to use with your saved mother in your next batch. To ensure a consistent brew, I save about 25% of mine.
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