Flavour­ing kom­bucha

The Daily Telegraph - Saturday - - BODY MIND -

If you add flavour­ing dur­ing the first phase of kom­bucha-mak­ing, it will get into the scoby and taint it, and in some cases af­fect the fer­men­ta­tion process – so avoid flavoured tea, in­clud­ing Earl Grey, and stick to plain black, oo­long or green tea. But once the liq­uid goes in the bot­tles for the se­cond fer­men­ta­tion, you can add sliv­ers of fresh gin­ger, strips of lemon zest or other aro­mat­ics – a chopped ap­ple, a hand­ful of rasp­ber­ries, a crum­bled cin­na­mon stick. Pour through a tea strainer into a glass to sift out the bits.

IT’S ALIVE Kim­chi and kom­bucha, main; fer­mented pineap­ple and kom­bucha tea, right

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