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In addition to the following apple kombucha, they offer lemon verbena, rose, elderflower, coffee, maple and mango versions in the book. While typically made with sweetened black or green teas, some of their favourite varieties “are made from tisanes (herbal infusions) or fruit juices, which yield a roundness and depth of flavour not found in tea.”

You’ll need a pancake-shaped SCOBY (Symbiotic Culture of Bacteria and Yeast; a.k.a. kombucha “mother”) to get started, which you can obtain from a kombucha-brewing friend, or buy online and at some health food stores.

Photo by Artisan Books

APPLE KOMBUCHA

Makes: 2 litres

Juicing your own apples will allow you to use local varieties and create a blend to your liking, but feel free to use a good-quality store-bought unfiltered apple cider; farmstands often sell fresh-pressed cider in season. Because the juice is naturally sweet, you won’t need to add sugar to this recipe.

2 kg unfiltered apple juice

200 g unpasteurized kombucha (or the liquid that comes with a packaged SCOBY)

1 SCOBY (see note)

Equipment Notes:

You’ll need a glass or plastic container of at least 2.5-litre capacity. Don’t use metal containers—they can react negatively with the acid in the kombucha; plus, you won’t be able to see what’s going on inside. You’ll also need a breathable kitchen towel to cover the vessel, and larger rubber bands to secure it. The SCOBY is best handled while wearing nitrile or latex gloves.

Step 1

Pour the apple juice into the fermentation vessel. Backslop (see note) by stirring in the 200 grams unpasteurized kombucha. Wearing gloves, carefully place the SCOBY into the liquid. Cover the top of the fermentation vessel with cheesecloth or a breathable kitchen towel and secure it with a rubber band. Label the kombucha and set it in a warm place.