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- 240 grams sugar
- 1.76 kilograms water
- 20 grams dried lemon verbena
- 200 grams unpasteurized kombucha (or the liquid that comes with a packaged SCOBY)
- 1 SCOBY (a culture of bacteria and yeast that kickstarts the fermentation process - these are available to buy online)
- Water, SCOBY, lemon verbena, sugar, and finished kombucha.
- Make a syrup using the sugar and an equal weight of water.
- Combine the syrup and lemon verbena and allow to steep before adding the remaining water.
- Strain the infusion through a fine-mesh sieve into the clean fermentation vessel.
- Backslop with the unpasteurized kombucha.
- Place the SCOBY into the fermentation vessel and cover.
- Measure the sugar content using a refractometer (optional) and check again after 7 days.
- Use pH strips to check the acidity of the kombucha. When the pH has reached 3.5 to 4, the kombucha should be close to ready.
- Remove the SCOBY. Strain and bottle the kombucha.
Redzepi, René, and David Zilber. The Noma Guide to Fermentation: Foundations of Flavor. Foundations of Flavor. New York: Artisan, 2018.
House & Garden. ‘Noma’s Guide to Making Kombucha’. Accessed 10 April 2021. https://www.houseandgarden.co.uk/gallery/how-to-make-kombucha.