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East Meets West Kombucha – Recipe

Licorice root and German chamomile flower kombucha sweetened with wildflower honey. This delicious lightly effervescent kombucha is based on two ancient medicinal herbs, and is a perfect tonic for relaxing and building your inner energy.

Licorice root is one of the most widely used herbs in traditional Chinese medicine and is believed to tonify qi, the vital energy that animates the body. Chamomile is one of the oldest medicinal herbs used in the West. It is most widely know as a mild sedative to calm nerves and reduce anxiety. Honey is a rich source of phenols and other antioxidants, can help lower triglycerides, and has a lower glycemic index than most natural sweeteners.

For more detailed instructions on making kombucha, please see our master kombucha recipe here. For this recipe first fermentation is completed in bottles, and no fruit juice is added.

Ingredients

  • 3 – 4 tablespoons each of licorice root and German Chamomile flower.
  • 1 Gallon purified water.
  • 1 – 1 1/2 cups honey to taste.

Equipment

  • Stainless steel or flame proof pot large enough to boil 1 gallon of water
  • Non-reactive fermenting vessel (glass, plastic, or glazed ceramic) large enough to hold the liquid.
  • Clean paper towel or coffee filter large enough to cover the mouth of the fermenting vessel.
  • Rubber band to seal the coffee filter around the vessel.

Directions

Licorice root and German chamomile flower kombucha sweetened with wildflower honey. This delicious lightly effervescent kombucha is based on two ancient medicinal herbs, and is a perfect tonic for relaxing and building your inner energy.

Licorice root is one of the most widely used herbs in traditional Chinese medicine and is believed to tonify qi, the vital energy that animates the body. Chamomile is one of the oldest medicinal herbs used in the West. It is most widely know as a mild sedative to calm nerves and reduce anxiety. Honey is a rich source of phenols and other antioxidants, can help lower triglycerides, and has a lower glycemic index than most natural sweeteners.

For more detailed instructions on making kombucha, please see our master kombucha recipe here. For this recipe first fermentation is completed in bottles, and no fruit juice is added.

Ingredients

  • 3 – 4 tablespoons each of licorice root and German Chamomile flower.
  • 1 Gallon purified water.
  • 1 – 1 1/2 cups honey to taste.

Equipment

  • Stainless steel or flame proof pot large enough to boil 1 gallon of water
  • Non-reactive fermenting vessel (glass, plastic, or glazed ceramic) large enough to hold the liquid.
  • Clean paper towel or coffee filter large enough to cover the mouth of the fermenting vessel.
  • Rubber band to seal the coffee filter around the vessel.

Directions

  1. Boil the water
  2. Add the herbs to the pot and reduce to a simmer covered for 30 minutes or until the liquid has a strong flavor.
  3. Let the tea cool to room temperature.
  4. Strain the solids out using a fine mesh strainer.
  5. Add the honey and stir until completely dissolved.
  6. Add kombucha or kombucha starter adequate to reduce the pH to 4.5 or below.
  7. Cover with the coffee filter, seal with the rubber band, and let ferment at room temperature, and out of direct sunlight until it is a somewhat less tart than you prefer as the kombucha will finish fermenting in bottles. One to two weeks.
  8. Strain the kombucha into swing-top fermenting bottles, seal, and let ferment until lightly effervescent. Two to seven days. If you find it is becoming too carbonated, open the caps of the bottles and cover with a coffee filter sealed with a rubber band. Once finished, store sealed bottles refrigerated for up to three weeks.

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