Eatyard Eats: How to make Kombucha
Welcome to Eatyard Eats – our new online series based off the back of our Farmyard Project.
With Farmyard our goal is to start growing our own fruit, herbs, flowers and veg and we hope that in the next year we’ll be able to set up our own food & drinks unit in Eatyard, selling only the good ol produce we have harvested ourselves. With that we thought we’d share some of our favourite Farmyard recipes we’ve used over the past year.
We’re by no means experts at this, it’s all trial and error. But it’s a lot of fun and hopefully we can inspire some of you to join in on the Farmyard buzz in 2021
How to Make Kombucha
- 2 organic green teabags (or 2 tsp loose leaf)
- 2 organic black teabags bags (or 2 tsp loose leaf)
- 100-200g granulated sugar , to taste
- 1 medium scoby , plus 100-200ml starter liquid
- Pour 1.8 litres boiled water into a saucepan, add the teabags and sugar (depending on how sweet you like it or the bitterness of your tea), stir to dissolve the sugar and leave for 6-10 mins to infuse.
- Remove and discard the teabags without squeezing them. Leave the tea to cool completely before pouring into a large 2.5- to 3-litre glass jar. Add the scoby and its starter liquid, leaving a minimum of 5cm space at the top of the jar.
- Cover the jar with a cloth or kitchen paper so the scoby can ‘breathe’. Secure with an elastic band and label the jar with the date and its contents.
- Leave to ferment for one to two weeks at room temperature and away from radiators, the oven or direct sunlight. Do not put the jar in a cupboard, as air circulation is important.
- After the first week, taste the kombucha daily – the longer you leave it, the more acidic the flavour will become. When ready, pour the kombucha into bottles, making sure to reserve the scoby and 100-200ml of starter fluid for the next batch.
- The kombucha is ready to drink immediately, or you can start a ‘secondary fermentation’ by adding flavours such as fruit, herbs and spices to the drawn-off liquid and leaving it bottled for a few more days before drinking. Will keep in the fridge for up to three months.
Lemon & ginger kombucha
Add the zest and juice of 1 lemon and 1-2 tsp grated ginger to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.
Add a handful of chopped strawberries, blueberries or bashed raspberries to 750ml kombucha and mix well. Pour into a flip-top bottle and seal. Leave at room temperature for two to four days, tasting daily, until it has reached the desired level of carbonation and flavour. Strain and chill to serve.
Let us know if you try the recipe and send us some pics of your Kimchi creations to email@example.com