Saturday, March 10, 2012
Kombucha Egg
This morning two long running experiments came together fortuitiously. First there is komucha. I have tasted many that were positively vile with seaweed and other garbage. Then others that just tasted like fruity vinegar. But I imagined just a sweet tea kind of komucha would be lovely. So I just made some black tea with sugar and threw in a disk of vinegar mother to see what might happen. Three weeks later it is perfectly delightful. Tart tea vinegar. Not effervescent, maybe because I left the lid off? But then it occured to me, if this is really just vinegar why not throw in some hardboiled eggs and see what happens? I didn't salt it, but maybe should have. We shall see. If it works, maybe vegetables would pickle nicely in it too. Does anyone have experience with this?
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3 comments:
No experience with eggs, but keep me posted! If you want effervescent kombucha, you need to do a "second ferment" in which you add some fruit juice at bottling and let sit out, capped for 3-21 days.
Ah, that explains it. My coauthor Rosanna is the expert on kombucha, which is how it made it into our cookbooks, but I've never tried it. Fruit juice. Thanks Bryan.
when i ferment veggies, mostly cabbage, carrot. i sometimes add a tbsp of either whey, kombucha, or kefir. i also make sure i add salt of course.
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