Had some dehydrated lavender from a trip to Rochester- put it to the kombucha test with an adapted Weston Price recipe. Today we tried it with Lion’s Mane mushroom powder. So good!
Let us know if you try it!
3 quarts clean water
1 cup evaporated cane sugar
1 tablespoon loose-leaf, organic, black tea
⅓ cup dehydrated white lilac (can use any edible dehydrated flower or herb)
1 tablespoon dried & ground savory
1/4 cup apple cider vinegar
1 heat safe glass bowl or wide-mouth jar
roll of food safe or masking tape
muslin tea bags for tea and flowers
- Bring one quart water to a boil, remove from heat & pour into heat-safe glass jar or bowl. Add sugar, tea, savory & flowers stirring until sugar dissolves. Cover & steep tea/flowers/savory for about 15 minutes. Remove tea/flowers/savory & add additional two quarts of water.
- Add apple cider vinegar & dark side down of SCOBY into liquid.
- Cover container tightly with cloth & rubber band. If you chose to use a bowl, cross strips of tape to prevent cloth from collapsing into bowl. Store in a warm, well-ventilated area away from any other plants, vegetables, fruit or compost bins. Prevent any direct sunlight from contacting.
- Kombucha will be ready for consumption about 6-12 days later. Look into jar, do you see a little mushroom above the larger? If so, it’s ready to try. Preferred taste is sweet to slightly tart. This particular combo of ingredients will be just that!
- If you plan to bottle, remove the mushrooms. You can keep these to make another batch or compost. Using a funnel, fill glass bottles or jars with air-tight lids. Because kombucha is acidic, place a piece of waxed paper beneath the lid.
Tip: I love effervescent kombucha, bottling helps maintain!
This is an adapted Weston Price recipe & appeared recently at Edible San Diego’s newsletter.