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3 black or green teabags
80g cane sugar
A scoby / kombucha culture
900ml boiling water
Put the teabags and the sugar in a large glass jug or jar that can tolerate boiling water.
Add the boiling water and stir to dissolve the sugar.
Leave to infuse for 30 minutes and then remove the teabags.
Once it’s cool, add the scoby and cover the glass jar with a muslin cloth.
Leave it to ferment in a spot with a steady temperature and away from direct sunlight.
It will become cloudier and slightly fizzy as it ferments; it takes between 5 and 18 days. Taste it when you think it’s ready – it should taste fruity and tart. The longer you leave it, gthe less sweet it will become. It depends how you like it.
Pour the kombucha through a nylon sieve and store in the fridge, ready for drinking. Leave about a quarter in the jar with the scoby to start your next brew.
Onions are a great prebiotic source and when they’ve been gently heated for quite a while, like in this recipe, they are very easy to digest. I use this sauce in stead of tomato sauce on pizza among other things. It’s a great alternative for those who can’t tolerate tomatoes and lectins. But it’s just as great with meats, cheese, sausages, or even just a piece of crispy bread with goat cheese.
Image credit: https://www.simplyrecipes.com