Recipe: Mint Spirulina Kombucha

Fermented drinks are trendy. Kombucha is popping up everywhere, but kefir (a sparkling fruit drink), cider and lassi are also becoming increasingly popular. The book Kefir & Kombucha contains more than 40 recipes for these trendy and healthy drinks. Tastier and better for you than soft drinks from the supermarket.

During fermentation, the sugars and bad bacteria are converted by natural microorganisms into acid, gas or alcohol. And that is delicious, but above all very good for you. Fermented drinks promote digestion, increase enzyme production and are a source of vitamins.

How to make Mint Spirulina Kombucha

1. First, make the kombucha. Heat the mineral water, but do not let it boil. Remove the pan from the heat, stir the tea into the water and let the tea steep for 5 to 10 minutes (black tea needs to steep longer). Stir in the sugar and let the drink cool to room temperature. This is very important, otherwise you will kill your yeast. Pour the drink into the jar, add the starter and the kombucha mushroom, and cover the jar with the cloth and elastic band.

2. Let the drink ferment in a dark, warm place (22 to 26 °C) for 7 to 14 days (see fermentation information). Taste regularly using the straw: the longer the drink ferments, the more acidic the kombucha becomes. If fermentation is progressing well, you will see a new mushroom form on the surface after 5 to 7 days. If this does not happen or you see mould, discard the drink and start again with a new mushroom.

3. When the kombucha is ready, remove the mushroom and keep the mushroom and 10 percent of your preparation as a starter for the next batch. Strain the rest through a funnel into the bottle and seal it airtight. Drink the beverage immediately, refrigerate it or let it ferment a second time for more bubbles.

4. Add the spirulina to your bottle of kombucha little by little. Mix well to prevent lumps. Put the sprig of mint into the bottle so that the stem is in the neck and you can easily remove it before drinking. Place the bottle in the refrigerator overnight and serve the drink well chilled.

Title: Kefir & Kombucha
Author: Sebastian Landaeus and Nina Lausecker
Price: €17.95
Publisher: Good Cook