STRAWBERRY & CINNAMON BOOCH

Prep: 5 mins. Standing: 8 hours. Fermenting: 1–4 days. Makes 1L.

4 cups (1L) kombucha* or Jun booch*, brewed until there is very little discernible sweetness (alternatively, use store-bought bottled kombucha) 3–4 small, sweet ripe strawberries, diced 1 cinnamon quill

1 If using homemade kombucha or booch, strain and pour into a very clean swingtop bottle. (You won’t need to strain if store-bought.) Drop in strawberries and cinnamon stick. Close lid and leave bottle in a cardboard box to stand at cool room temperature for 8 hrs, then chill in the fridge for 1–4 days.

2 Open bottle very carefully and check for a good fizz sound, then taste the brew. If you are happy, drink it now. Alternatively, return booch to fridge, where it will continue to slowly ferment and increase in fizz. The booch will keep for up to a week but will lessen in sweetness as it ages; the colour will transfer from the fruit to the brew.

*READ ONLINE Some of these recipes have components that need to be fermented in advance – this produces more nutritious and digestible results. You can find the recipes for kombucha, Jun booch, sourdough starter, spelt sourdough and float-tested leaven at homestolove.com.au/ahg.