Homemade kefir and kombucha. Fermented drinks perfect for summer [przepisy]

While fermented drinks have been known for their health benefits for centuries, they have recently been experiencing a real renaissance. Now you can prepare them in your own home. Kefir and kombucha are hits of the season, as are amazake, cider, lassi and rejuvelac. We give you recipes for fermented drinks that are delicious for the summer. They all come from the book “Kombucza, kefir i co. Fermented drinks from around the world”, which was published by Znak publishing house.

Kombucha comes from China, amazake comes from Japan, lassi comes from India, mead comes from Africa and kefir comes from Russia. These are natural probiotics known for their health properties. They improve the balance of the intestinal flora, aid digestion and strengthen immunity, and most importantly – they are perfect for the summer.

Kombucha or “elixir of eternal life” or “tea of ​​immortality”

Kombucha is a fermented tea-based drink that has become very popular in recent years. It tastes similar to cider, slightly sour. Its origins are hard to pin down: the first symbiotic cultures may have originated in Tibet or Mongolia and then took root in China, where they gained health benefits and were dubbed “the mushroom of longevity.”

How do I know the potion has failed?

The drink still tastes like tea, is very sweet not sour and has white, green or black foam on the surface.

When will the drink be ready?

The drink tastes like cider, has a slightly sour taste and a light vinegar smell

Ingredients for 1.5 l of 1 mother kombucha

  • 150ml starter
  • 90 g organic sugar
  • 8 g green (sencha or oolong), black or white tea
  • 1.5 liters of spring water

What do you need?

  • one jug with a capacity of 1.8 l or 2 l without lid
  • stainless steel pan or kettle
  • stainless steel strainer
  • a piece of breathable fabric (mesh) and a rubber band
  • stainless steel spoon for mixing
  • drinking straw
  • a small funnel
  • glass bottle with a tight closure (mechanical or screw cap) for secondary fermentation

Preparation 30 minutes.

Heat the water strongly (it should not boil), remove it from the heat, add the tea, stir and let it steep for 5-10 minutes, depending on the tea (black tea brews longer). Add sugar and mix. Let it cool to room temperature. This is very important, otherwise you risk killing the kombuczy species. Pour the tea into a pot, add the starter and kombucha mother. Cover it with a fabric and secure it with a rubber band.

Fermentation lasts 7-14 days

Let the drink ferment for 7-14 days in a dark, warm place (22-26°C). Try it regularly with a straw: the longer you let the kombucha ferment, the more vinegar it will become. If the fermentation goes well, you will see a new mother on the surface after 5-7 days. If the mother doesn’t show up or you see mold growing, throw everything away and start over with a new strain.

Drain 10 minutes

When the kombucha is ready, remove the mother and discard 10 percent. the drink to use as a starter for the next brew. Pour the rest through the funnel into the bottle and seal it tightly. You can consume the drink right away, keep it in the fridge or do a second fermentation for a more sparkling effect.

Secondary fermentation takes 2-3 days

Leave the bottle at room temperature for 2-3 days. Then store the drink in the refrigerator. Serve cool.


Kombucha

Photo: press material / Ofeminin

You make fruit kefir very quickly

Fruit kefir (or water kefir) is definitely the easiest fermented drink you can make at home. Requires very little hardware and ingredients. In addition, kefir ferments very quickly, and its light and affordable taste will appeal to the whole family, replacing too sweet carbonated drinks. Below is a traditional recipe with fig and lemon (in the simplest version, tibico, only sugar and water are used).

Fruit kefir is a water-based and fruit-based fizzy drink that tastes like a fruit-flavored lemonade.

How to get fermentation?

Thanks to the exogenous grains of fruit kefir.

How do I know the potion has failed?

It’s hard not to notice … The failed drink is sticky, very sweet, with visible traces of mold and no air bubbles.

When will the drink be ready?

If it has the taste of slightly sweet lemonade.

Ingredients for 1 l

  • 20 g fruit kefir grains
  • 40 g organic white sugar
  • organic dried figs, halved (in the economical version, it can be replaced with a handful of raisins)
  • 2 slices of organic lemon
  • 1 liter of spring water or filtered tap water

What do you need?

  • a jug with a capacity of 1.5 l or 2 l (preferably with lid); you can also use breathable fabric or mesh and rubber band
  • stainless steel spoon
  • straw
  • a small funnel
  • sieve
  • glass bottle with a capacity
  • 1 l with hermetic closure (mechanical or screw cap) for secondary fermentation

Preparation 10 minutes

Pour the kefir grains into a clean jar. Add sugar, lemon slices and chopped fig. Add the water and stir with a spoon. Close with a tight-fitting lid (or cover the jar with a cloth and secure with a rubber band).

Fermentation lasts 1-2 days

Leave the jar in a dark, warm place (22-26 degrees C) for 24-48 hours. If you are using a jar with a lid, vent the jar every 24 hours to avoid overpressure. The grains should “dance” and the fruit should rise to the surface under the influence of carbon dioxide. Try the drink through the straw regularly: the longer the fermentation lasts, the less sweet the kefir will be.

Drain takes 10 minutes.

Remove the lemon slices and fig (can be used for cake or eaten with yogurt). Pour the drink into the bottle using the funnel, filter through a sieve and close the bottle tightly. Remove the kefir beans from the strainer to make another batch of drink, or save them. Drink the drink immediately at room temperature, refrigerate or carry out a second fermentation if the kefir has a weak taste or if you prefer strongly carbonated.

Secondary fermentation lasts 24 hours (maximum)

Leave the bottle at room temperature for 24 hours. Be careful, kefir ferments very quickly; make sure to degas the bottle to avoid overpressure. Refrigerate for a few hours before serving. Finished!

fruit kefir

fruit kefir

Photo: press material / Ofeminin

The recipes are from the book “Kombucza, kefir and Co.. Fermented drinks from around the world”, published by Znak publisher.

Also see:

Basque Cheesecake from Nigella Lawson: has no bottom and literally melts in your mouth

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