kombucha

Kombucha Activation Batch

Makes: 1L

Equipment needed

1 x dehydrated or hydrated kombucha starter (SCOBY)

1 x 1L sterilised glass jar

1 x muslin cloth

Kombucha is a fermented drink that is made by adding various strains of bacteria, yeast and sugar to black or green tea, which is then allowed to ferment.

For the dehydrated SCOBY

750ml boiling SpinneysFOOD Bottled Drinking Water

4 tbsp SpinneysFOOD Extra Fine Caster Sugar

5g loose leaf tea

125ml white grape vinegar

1 To hydrate your SCOBY, combine the boiling water and sugar in the sterilised jar. Stir to dissolve all the sugar. 2 Add the tea and steep for approx. 10 minutes. Once steeped, take out the tea bags and leave to cool completely.

3 Stir the vinegar into the tea and add the SCOBY. 4 Dampen a muslin cloth and secure it to the jar opening with an elastic band or kitchen string. Leave the jar, undisturbed at 20°C, out of direct sunlight for 30 days.

5 Sprinkle some vinegar over the cloth every day to prevent any mould from growing.

TOP TIP!

Kombucha requires two fermentations. Firstly, you need to make an activation batch with a SCOBY, or a symbiotic culture of bacteria and yeasts.

It looks like a rubbery pancake and is often called a ‘mother’. You can use a hydrated (live) or dehydrated SCOBY. The former allows you to start brewing straight away and yields quicker results (10-14 days). The latter must be rehydrated, which takes about a month, before you can use it to brew your own kombucha.

Once the activation batch is ready – you remove the SCOBY from your brew, bottle the liquid, add fresh fruit and herbs (optional) and then refrigerate for the second ferment (3-5 days).

Kombucha Tea

Makes: 2L

Using the hydrated SCOBY from above 1½L boiling SpinneysFOOD Bottled Drinking Water 100g SpinneysFOOD Fine Grain White Sugar

3 tea bags of choice

125ml white grape vinegar

125ml tea from the activation batch

1 In the sterilised jar, combine the boiling water and sugar. Stir to dissolve. 2 Add the tea and leave to steep for 10 minutes. Remove the tea bags and leave the tea to cool to room temperature. 3 Stir in the vinegar along with the leftover tea from the last batch. 4 Place the hydrated SCOBY in the tea mixture and cover the jar with a dampened muslin cloth and secure with a rubber band or kitchen string. 5 Leave the mixture to ferment at 20°C-30°C temperature, undisturbed for 7-30 days. Sprinkle vinegar over the muslin to prevent mould from growing. 6 Reserve tea from this batch to make your next batch, repeating the same process.

Recipes, food styling and photography by TheKateTin.com

Kombucha Floats

Prep time: 5 minutes

Makes: 4 servings each

For the elderflower and berry floats

1L home-made kombucha

120ml elderflower syrup

8 scoops SpinneysFOOD Raspberry Sorbet, or frozen yoghurt

Handful of SpinneysFOOD Edible Flowers

For the mint and lemon floats

1L home-made kombucha

8 scoops SpinneysFOOD Lemon Sorbet

Handful of SpinneysFOOD Fresh Mint

For the ginger and turmeric floats

1L home-made kombucha

½ tsp SpinneysFOOD Fine Turmeric

VEGGIE

¼ tsp SpinneysFOOD Fine Cinnamon

¼ tsp SpinneysFOOD Fine Ginger

8 scoops SpinneysFOOD Mango Sorbet

ELDERFLOWER AND BERRY FLOATS

1 Divide the kombucha between 4 glasses.

2 Top each glass with 2 tablespoons each of elderflower syrup, 2 scoops each of the sorbet and a few edible flowers. 3 Serve immediately.

MINT AND LEMON FLOATS

1 Divide the kombucha between 4 glasses.

2 Top with 2 scoops each of the sorbet and a few mint leaves. 3 Serve immediately.

GINGER AND TURMERIC FLOATS

1 Combine the spices and stir into the kombucha. 2 Divide between 4 glasses. 3 Top each with 2 scoops of the sorbet. 4 Serve immediately.

Choose from a range of flavoured kombuchas in stores.

Saba Kombucha –Raspberry

Saba Kombucha –Hibiscus Basil

Saba Kombucha –Ginger Turmeric

Remedy Peach Kombucha

Remedy Passionfruit Kombucha

WHAT IS TEMPEH?

Tempeh gained popularity in the Western world sometime in the 1970s. However, it originated in Indonesia centuries ago.

This plant-based protein is made from cooked fermented soya beans. The fermentation process breaks down the phytic acid in the soya beans making them easier to digest.

The fermented beans are formed into densely packed patties or blocks, which can then be used in a variety of dishes, from stir-fries to chilli con carne, as a meat replacement.

Tempeh Satay With Cucumber Sambal

Prep time: 20 minutes (plus marination time)

Cook time: 30 minutes

Serves: 4

12-16 bamboo skewers

For the satay

600g soya or chickpea tempeh

2 x 5cm pieces fresh ginger

1 stalk lemongrass

125ml coconut milk

1 tsp SpinneysFOOD Fine Turmeric

2 tsp SpinneysFOOD Fine Coriander

2 tsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Extra Fine Caster Sugar

For the peanut sauce

1 tbsp SpinneysFOOD Pure Sunflower Oil

75ml Thai red curry paste

200ml coconut milk