Kombucha
Kombucha is a fermented tea that has been consumed for thousands of years and thought to originate in China or Japan. Not only does it have the same health benefits as tea — it's also rich in beneficial probiotics. It’s made by adding specific strains of bacteria, yeast and sugar to black or green tea, then allowing it to ferment for a week or more.
We often drink kombucha ourselves and enjoy serving it to our guests as well. The taste of the kombucha is very much depending on the tea you use as the base. We have tried several options and our own favourite is the Liseleje blanding from Tante T in Denmark. It is a mix of black and green tea mixed with rhubarb and the classic Earl Grey tea.
You will need to have a “starter” fermentation base - similar to a starter dough when making sourdough. The base is called SCOBY or the Kombucha mother, we got one from a family member, but there are several communities gladly giving away SCOBYs, so try to find one in your local area.
Ingredients
1 fermentation base (SCOBY)
400 ml of existing kombucha brew (10% of total)
25 g of tea leaves (use at least 60% black tea - 5-7g per liter)
400 g sugar (organic white sugar, 100 g per liter)
4 liters of water
Procedure
Start by finding a 5-liter patent glass with a wide opening (preferably with a tap) for your fermentation.
Bring the water to a boil in a large saucepan and turn off the flame. Put the tea leaves in the water and let it soak for 15 minutes.
Sieve the tea through a fine mesh sieve into the glass. Pour the sugar into the tea, and stir until completely dissolved. Let the tea cool down to room temperature.
Now add the 400 ml kombucha brew and gently place the kombucha mother (also called SCOBY) in the liquid surface with clean hands. It should float to the top in a few days. If not, it is a sign that it is not viable.
Cover the glass with a thin cloth, such as a cheese cloth, and secure it with a wide elastic band or a piece of string.
Let the kombucha ferment for 14 to 28 days, ideally at 20 to 25 degrees in a shady spot, such as on the kitchen counter in an undisturbed corner. If the temperature is lower, it may take several months to ferment, but it can be done. If the temperature is close to 30 degrees it can be fermented in just 10 days.
Taste the kombucha after 14 days or before, depending on the temperature (someone will think already after 9 days), and taste it every other day until the 28th day. It must have a good balance between acid and sweetness. It is now an advantage to have a patent glass with a tap, because you can taste the kombucha without disturbing the kombucha mother. If you do not have a tap, you can use a straw to gently pull a sample without further interfering.
When the kombucha tastes right, ie. tart, but still with sweetness, it's time to bottle it.
Take the kombucha mother out of the glass with clean hands and place it in a small bowl. Pour 400 ml of your kombucha brew over the mother into the bowl so that you have this ready for the next brew, which can be advantageously started after you finish pouring the first brew on bottles.
Slice the kumquats thinly with a small, sharp knife. Halfway through every kumquat you need to carefully remove the seeds. The easiest way is just to use the tip of the knife to peel them out. As we are making a syrup and not a jam you can discard the seeds for this recipe.
Put the kumquat slices in a pot and add just enough water to cover. Leave them to soak overnight or for about 8 hours. Then add the same amount of sugar (in deciliters) as the soaked kumquats (including the water).
Bring to boil, turn on medium heat and cook until the kumquats are translucent and the liquid is syrupy. If you like your syrup a bit more tart you can balance with some lemon juice.
Pour on scalded glasses, cool and store in the fridge.