March
Medium
For the pantry
30 min.
Sweet cicely kombucha
Ingredients
- 1 handful sweet cicely
- 100 g sugar
- 5 g black tea
- 1 kombucha mother (also called a SCOBY): buy online or get one from a friend
Equipment
- Preservation jar
- Cheese cloth or kitchen towel
- Pot
- Patent bottle
Directions
- Bring a liter of water to boil. Add tea and sugar, and let infuse with the cicely.
- When the tea has infused for five minutes, remove the tea bag and let cool.
- Once cool, remove the sweet cicely and add the the kombucha mother. Cover the jar with cheese cloth and put it in a cool, dry place for 14 days.
- Remove the mother from the liquid and it is ready to drink. The mother can live in a bit of the liquid in the fridge, until the next time you wish to brew kombucha.
- If you wish to add further carbonation to your kombucha, you can pour it into a patent bottle and keep it in the fridge for a couple of days. Make sure the lid on the patent bottle is completely airtight. It is important that you do this in the fridge because it slows down the carbonation process, reducing the risk of the bottle exploding under building pressure.
Tips
This is basic kombucha recipe in which cicely has been added for flavor. You can use most other types of herb, flower, or berry as substitute!
Professionel forager
Thomas Laursen
wildfooding.dk
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.
