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Taking time to live well
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Photography: Unsplash

Photography: Unsplash

Recipe | Kombucha

Iona Bower October 14, 2020

Tea’s good for so much more than a cuppa and a sit down. Try this simple and healthful kombucha

You will need:
2 organic green tea bags
2 organic black teabags
200g granulated sugar
1 medium scoby and starter water (you can make your own or buy them here happykombucha.co.uk/collections/kombucha-scobies)
2.5 – 3ltr glass jar
Tightly coven cloth (a tea towel will do)
Elastic band

How to make

1.  Add 1.8 litres of water in a saucepan and bring to the boil.

2.  Remove from the heat and add the sugar. Stir to dissolve then add the teabags and allow to cool.

3.  Once cooled, remove the teabags, without giving them a squeeze, and pour into your glass jar.

4.  Stir in the starter water then carefully add the scoby with clean hands. Leave a 5cm gap at the top then place the cloth over the top and secure with an elastic band.

5.  Ferment for 7-days at room temperature, out of direct sunlight, but not in a cupboard as it needs air. The scoby may float around and a new one will form at the top and the two may join together, this is just part of the fermentation process.

6.  After 7 days start tasting your kombucha daily by pouring a little into a cup. When the taste is the right mix between tart and sweet (this can take up to 10 days) the kombucha is ready. Remove the scoby and pour the kombucha into smaller bottles

Cook’s note:  To add flavours you can add fruit, herbs and spices for secondary fermentation. Simply add the fruit to your kombucha, leaving it for several days before drinking before decanting into bottles. This will keep in the fridge for up to three months.

You can find a recipe for Kombucha chutney, as well as lots more ‘Magical Pickles’ in our November issue. The recipes by Rachel de Thample, from her book Fermentation: River Cottage Handbook No.18 (Bloomsbury) include Sea Shanty Fennel, Honey-Fermented Carrot Jam, Fermented Ketchup and Smoky Beetroot Kimchi.

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More fermenting and pickling…

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Oct 21, 2017
Recipe | Christmas kraut
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More from our November issue…

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Nov 5, 2020
Fun | Games to play around a fire
Nov 5, 2020
Nov 5, 2020
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Nov 3, 2020
Recipe | Cattern Cakes
Nov 3, 2020
Nov 3, 2020
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Nov 1, 2020
Make | Personalised Seed Packets
Nov 1, 2020
Nov 1, 2020

 

 

InEating Tagsrecipe, kombucha, pickling, fermented, issue 101, Issue 101, November
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  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

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See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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