Kombucha

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  • Rose, Cardamom, Hibiscus + Ginger Infusion

    2017. Time to move beyond 2016 (maybe 2015, too). It is my goal to keep this space updated with my adventures in kombucha, simple or complex. Because cultured food is our culture!

    So, I'll keep it short and sweet for this post: rose! cardamom! hibiscus! ginger! This infusion, made from a kombucha brewed with some unknown origins black tea (prettttty sure it was some "Black Tea" I picked up at Bushel & Pecks, to which according to the helpful people who work htere, is from Ancora Coffee & Tea in Madison). My proportions were the "usual suspects": 4 TB tea, 3/4 cup sugar, and enough water to bring the sweet tea up to about 4" below the top of my gallon brew jar. I allowed the tea to steep in water just off the boil for 5ish minutes (yep, going to track these things more diligently in 2017, promise!). The first ferment took foooorrreeeevvvveeerrrr because it was cold in my apartment. And I was basically living at my mom and dad's house for the holidays (because that is what you do when you decided to resign from your job a few days before Christmas...you know? Yep, that happened).

    Finally, after 12 days (think my SCOBY was playing a "12 days of Christmas" joke on me), my brew was ready to bottle and infuse. My stand-out infusion was a floral, herbal and spicy combination of dried organic rose petals, several smashed cardamom pods, a few large slices of organic ginger root, and two small pinches hibiscus flowers.After allowing the flavors to infuse for 4 days in my cold, cold apartment, I attempted to open the bottle to burp the beast and WOW. Kombucha....errrrrrywhere! To tame the fizzy fizzy frenzy, I placed the liter flip top in the fridge to simmah-down! After which I filtered through my Zimtal Nutmilk Bag (2 years strong this one is! Loving it for straining kombucha, nut and seed milks, and many other finely-strained items). I allowed the carbonation to build again for 1 day at room temperature, and...wow. This infusion will certainly appear again, but thinking with a green tea instead. I have a batch of Rishi Jade Oolong brewing right now, and hope to try this rose-forward infusion with this brew next. A great way to start the new year! I am 30-ish SCOBYs strong, have purchased another gallon brew jar, and am super excited to march into 2017, fermented tea in hand. Cheers (and seriously, if you are in the Madison/Beloit area, and want to brew kombucha, please reach out for a thriving SCOBY and tutorial).