Fermented: A Four Season Approach to Paleo Probiotic Foods by Jill Ciciarelli

Author:Jill Ciciarelli
Language: eng
Format: mobi, epub
ISBN: 9781936608249
Publisher: Victory Belt Publishing
Published: 2013-08-06T07:00:00+00:00

Flavoring

Before sealing your bottles for the optional second ferment, you might want to add fruit and/or herbs to customize the flavor. If you are a fan of store-bought kombucha you are undoubtedly familiar with the seemingly endless flavor selection available. But why let your creativity be limited by what you see on store shelves? Put on your culinary thinking caps and let your imagination run wild.

Start simply by dropping a few pieces of fruit into the bottles before sealing them up. Additional sugar isn’t usually necessary because fruit already contains enough sugar to provide some fizz, but with fruit that is tart and/or lower in sugar, a light sprinkling (perhaps a quarter-teaspoon) can assist in making your ‘buch effervescent.

Using fruit juice or a combination of your favorite juices is another way to flavor kombucha. If you are using freshly squeezed citrus fruit, especially lemons, it’s a good idea to add a very small amount of sugar (a quarter to half teaspoon) to encourage carbonation. Most store-bought fruit juices contain enough added sugar to make the final product fizzy.

Fruit purée is another very effective way to get a fruity essence and yummy goodness into your fermented tea. It is a great way to use in-season fruit, and you only need an ounce or two per 16-ounce bottle to give your kombucha a nice flavor. During the winter, when your fresh-fruit choices are limited, consider using frozen fruit, which has usually been harvested at peak ripeness and flash-frozen to preserve flavor.

If you are puréeing strawberries, raspberries, blackberries, and blueberries yourself, it may be helpful to strain the purée through a sieve to prevent seeds from ending up in your kombucha.

Using any kind of artificial flavoring agent is not recommended at all.

Care and Storage

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