Pomegranate Market’s Bistro has become a go-to for health conscious eaters in a time crunch. With most items made from scratch, often using fresh, locally-sourced ingredients, the staff endeavours to make healthy food delicious and accessible.

In the November issue, Bistro manager Matthew Regnier shares a recipe for kimchi fried rice, and in this web extra, he explains how to make probiotic, gut-friendly fermented beverage superstar – kombucha.

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Kombucha

Ingredients:

– 1 SCOBY mother

– 1 gallon filtered or spring water (not tap!)

– 1 cup starter liquid the SCOBY came with (a bottle of kombucha will work)

– 5 organic green or black tea bags

– 1 cup organic cane sugar

Instructions:

1. Brew the tea in a stainless steel pot that is clean and put the tea bags into the hot water for about 5 minutes.

2. Remove the tea bags.

3. Add the sugar and stir.

4. Pour this tea into the glass container but be sure to let it cool before putting in the SCOBY.

5. When the tea is cool, place the SCOBY into the vessel.

6. Pour a cup of the starter liquid the SCOBY came with (or a purchased bottle of kombucha), into the container.

7. Cover with cloth and secure it with a rubber band.

8. Place in a warm, quiet place out of direct sunlight and let it ferment for 10-14 days.

9. After 10 days,  start tasting it to see if it needs more time to ferment.

10. It will be slightly tart when it is ready and brew time will vary based on personal taste.

Flavoring:

You can flavor your Kombucha with whatever fruit and herbs/roots you like best. There is no right or wrong flavor. Have Fun! Some examples are ginger, lemon, strawberries, or a combination.

Bottling:

1. Grolsch-style bottles work best. Mason jars will do the trick in a pinch.

2. Remove the SCOBY and place into a clean jar for the next batch and cover with a cup of the brew liquid.

3. Place your desired flavoring into seperate bottles or jars and pour the kombucha you made into the bottles. Leave about an inch of head room in bottle.

4. Close the cap or place lid on tightly and set out on counter for 1-3 days.

5. Check your brew daily to get the desired amount of carbonation.

6. At this stage, Kombucha bottles can explode…DO NOT LEAVE OUT FOR TOO LONG!

7. When the flavor and carbonation levels are where you want them, place into the refrigerator to chill. Enjoy your living beverage!

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For more info on the Pomegranate Market Bistro, click here or visit the store’s Facebook page.

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