Örtfabriken has tested flavoring Kombucha with different herbs. We started by brainstorming different ideas for herbs based on taste but also based on the herb's effect.
Tasty herbs include lemon balm and various mints. Interesting flavors can be conjured up with the help of Rosemary, Oregano, Watercress, Schisandra, Lavender and Rose. But only if we dare.
For an adaptogenic effect, we could choose between Siberian ginseng, Ashwagandha and Gotu Kola. Adaptogens are herbs that strengthen your endurance and help us deal with external stressors. For our Kombucha, we could also use calming herbs such as Feverfew, Hops and Heartburn. We choose based on the effect we want the tea to have.
We chose to make two batches. For one batch, we were mostly looking for a taste sensation and to get a fresh and exciting Kombucha. We therefore chose Lemon Balm, Raspberry, a little Lavender and a little Rose.
For the second Kombucha, we chose herbs that give us strength and endurance. We added Siberian ginseng, a little sage and rosemary.
Kombucha Recipe:
Have Kombucha mushroom and starter culture (about 1 dl of liquid in which the mushroom is located)
Boil 1 l of water, add 1 tsp of fine tea (black or green) and 1 dl of sugar.
Let it cool, strain and add Kombucha mushrooms and 1 dl starter liquid.
Cover the brew with a fine-mesh cloth. Let stand for 7-10 days at room temperature.
When it's ready, remove the mushroom and 1-2 dl of liquid and store in the refrigerator until the next time you brew your kombucha.
Now you have about 1 liter of Kombucha. It's time to flavor it with any herb or whatever you choose. See what we chose above. For 1/2 L of Kombucha we had about 1 dl of herbs. We did a little hip. We bottled the two batches into each bottle, put the cork on and put them in the fridge where they were left to stand for another 2 days.
We strained them and finally the Kombucha is ready to enjoy! Store refrigerated.
