| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 75 | 0g | 0g | 18g |
| sugars | fibre | protein | salt |
| 18g | 0g | 0g | 0.02g |
There’s something inherently magical about fermenting your own kombucha, and the “Kombucha made with Kombu” recipe really brings that alchemy to life in the kitchen. Kombucha has always held a special place in my heart, not just for its delightful fizz and versatile flavor, but also for its health-giving properties. In Charleston, where the coastal breeze carries whispers from the sea, the use of kombu—a type of kelp—adds an extra layer of depth and maritime nostalgia to this effervescent drink.
The Health Benefits of Kombucha
Kombucha is renowned for its array of health benefits. Rich in probiotics, it can aid in digestion and improve gut health. The fermentation process creates natural acids, enzymes, and vitamins, offering an immunity boost and a gentle detox for the body. Moreover, kombu itself is a nutritional powerhouse, packed with minerals such as iodine, calcium, and iron. Adding fresh fruits like mixed berries or pineapple introduces antioxidants, creating a synergy of flavors that’s both nutritive and refreshing.
A Nod to Southern Ancestry and Coastal Charm
This recipe resonates deeply with me, reminding me of the interwoven fabric of Southern heritage and coastal living. Charleston’s culinary scene is as varied as its historical landmarks, and my love for seafood and all things fermented started right here by the shore. The tidal waves of inspiration have always pushed me toward exploring unconventional ingredients. Fermenting kombucha with kombu feels like a tribute to both my roots and my boundless curiosity.
Pairings and Similar Dishes
When I first tried “Kombucha made with Kombu,” it immediately sparked thoughts of pairing it with dishes that highlight its complex flavor profile. Consider serving it alongside a fresh seafood platter, complete with oysters and clams, to bring out its coastal essence. It’s also a fantastic companion to lightly fried zucchini flowers or a crisp kale salad, allowing the kombucha’s zesty tang to balance rich or earthy notes.
For those who appreciate similar flavors, you might find this kombucha aligns beautifully with pickled vegetables or sauerkraut, each sharing the common thread of fermentation. If you’re looking to expand your fermentation horizons, kombucha opens the gateway to other fermented beverages like water kefir or homemade ginger beer.
Embark on this journey with an open heart and a playful spirit, much like I have. “Kombucha made with Kombu” isn’t just a recipe; it’s an experience that connects you to nature, nourishes your body, and pleases your palate.
What You’ll Need
- 6 cups of water
- 3 tablespoons dried Kombu (kelp)
- 1 cup granulated sugar
- 8 black tea bags (or 8 teaspoons loose black tea)
- 2 cups fresh fruit (mixed berries, pineapple, or your choice), finely chopped
- 1 cup starter kombucha (from a previous batch or store-bought unflavored kombucha)
- 1 kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
Method
Step One: Prepare the Kombu Tea Base
1. In a large pot, bring 6 cups of water to a boil.
2. Add 3 tablespoons of dried Kombu (kelp) and reduce the heat to a simmer.
3. Simmer for about 10 minutes, then remove and discard the Kombu.
Step Two: Brew the Sweet Tea
1. Add 1 cup of granulated sugar to the hot Kombu water and stir until fully dissolved.
2. Add 8 black tea bags (or 8 teaspoons of loose black tea) to the sweet Kombu water.
3. Allow the tea to steep for 10-15 minutes, then remove the tea bags or strain out the loose tea.
Step Three: Cool the Tea
1. Allow the sweet Kombu tea to cool to room temperature. This is important to avoid killing the SCOBY with heat.
Step Four: Add the Fruit
1. Finely chop 2 cups of fresh fruit (such as mixed berries, pineapple, or fruit of your choice).
2. Stir the chopped fruit into the cooled sweet Kombu tea.
Step Five: Ferment the Kombucha
1. Pour the fruit-infused sweet Kombu tea into a large, clean glass jar.
2. Add 1 cup of starter kombucha (from a previous batch or store-bought unflavored kombucha) to the jar.
3. Gently place 1 kombucha SCOBY into the jar.
4. Cover the jar with a breathable cloth or paper towel and secure it with a rubber band.
Step Six: First Fermentation
1. Place the jar in a warm, dark place with good airflow. Let it ferment for 7-10 days.
2. Check the kombucha periodically. The fermentation time can vary depending on temperature and taste preference.
Step Seven: Bottle the Kombucha
1. Once the kombucha reaches your desired taste, remove the SCOBY and reserve 1 cup of kombucha as a starter for your next batch.
2. Strain out the fruit and transfer the kombucha into clean bottles, leaving about an inch of headspace.
Step Eight: Second Fermentation (optional)
1. Seal the bottles tightly and let them sit at room temperature for 1-3 days to carbonate.
2. After they are carbonated to your liking, refrigerate the bottles to slow the fermentation process.
Step Nine: Enjoy
1. Chill the kombucha in the refrigerator and enjoy your homemade kombucha with kombu!
