Mango Ginger Kombucha Recipes
MANGO-GINGER KOMBUCHA
Provided by Alton Brown
Categories beverage
Time P24DT12h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat 3 cups of the filtered water to 200 degrees F in an electric kettle and place the tea leaves in a 4-cup liquid measuring cup. Pour the water over the tea leaves and let steep for 10 minutes. (If using a traditional kettle or pot, bring the water to a boil and let cool for 1 for 2 minutes before using.)
- Strain the steeped tea into a 1-gallon glass jar. Add the sugar and stir until the sugar has dissolved. Discard the tea leaves.
- Add the remaining 8 cups filtered water to lower the temperature to lukewarm. If the water is still warmer than 100 degrees F, leave on the counter for 10 minutes, then recheck. Anything hotter than 100 degrees F can damage the SCOBY.
- Add the kombucha and the SCOBY. Cover the jar with a coffee filter secured with a rubber band and place in a warm, well-ventilated area out of direct sunlight until the mixture begins to take on a pleasantly sour and tangy flavor and is lightly effervescent, 2 to 3 weeks. The ideal fermentation temperature is between 75 and 85 degrees F.
- When you're happy with the flavor, wash your hands very well. Gently remove the SCOBY and transfer to a clean bowl. Reserve 2 cups of the kombucha and add to the bowl with the SCOBY.
- Add the mango and the ginger to the jar with the remaining kombucha. Re-cover with the coffee filter and rubber band. Let sit at room temperature until the kombucha has taken on the flavor of the fruit and ginger, 2 to 4 days. Meanwhile, you can start a second batch of kombucha with the SCOBY and reserved 2 cups of plain kombucha, following the same steps above using a clean 1-gallon glass jar (see Cook's Note).
- When the flavored kombucha is ready, strain through a fine-mesh sieve into a large measuring cup or bowl. Discard the solids, then divide the kombucha evenly among six to eight 12- to 16-ounce plastic soda bottles with tight-fitting lids Be sure to leave at least 1 1/2 inches of headspace in each bottle for gas to expand. Twist the lids on tightly and park on the counter until the bottles are firm to the touch, indicating that the kombucha is carbonated, 1 to 3 days. Move to the fridge and chill before drinking. The kombucha will keep in the refrigerator for up to 1 month.
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- Puree: Use a handheld immersion blender or countertop blender to puree mango into a smooth pulp.
- Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
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- Puree: Add ginger, honey, sugar, and about 1/2 cup of the kombucha to a blender, blitzing until smooth. Pour through a wire mesh sieve to remove ginger fibers, collecting the juice.
- Bottle: Transfer remaining kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Evenly divide ginger juice into bottles, then add pepper slices to each (about 2 slices per cup of kombucha). Seal tightly.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Strain the kombucha to remove fibers and pepper (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.
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- Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. (Alternatively, you can speed this up by boiling only half the water, letting the tea steep, and then cooling it down with the remaining water.)
- Once the tea is cool, remove the tea bags (or strain out the loose tea). Stir in the pre-made kombucha. (This makes the tea acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)
- Pour the mixture into a 1-gallon glass jar and gently slide the scoby on top with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. (You can divide this between several jars instead of one big one, but each jar will need its own scoby.)
- Keep the fermenting kombucha at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.
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