We’ve already taken a look at how Bulletin Place makes their lacto fermented macadamia honey (get that recipe here), and today we’re diving into their Riberry & Lemon Myrtle Kombucha recipe.
But first though, it helps to ask: what is kombucha?
We’ll ask bar manager Evan Stroeve to explain. “It’s a combination of tea, and something called a SCOBY — symbiotic culture of bacteria and yeast,” he says. “So rather than just straight yeast consuming sugar and creating alcohol, you’ve got the yeast doing that and vingear bacteria, acetic acid bacteria, consuming the alcohol and turning it into vinegar.”
For kombucha, the mother (or SCOBY) grows on top of the liquid where it interacts with oxygen, so a wide-mouthed vessel is best to use. To get the mother happening, you can buy commerically made kombucha with a live mother in it (get one that is unflavoured), pour it into a wide jar and cover with a cloth. Your mother should begin to grow a skin on the surface of the liquid and hey presto, your SCOBY is here.
Once you’ve got that, take Stroeve’s recipe for his Bad & Boochy for a spin.
The recipe below employs their recipe for Riberry & Lemon Myrtle Kombucha, and it’s a flavoursome, refreshing drink we wish we had several bottles of at home.
Recipe by Evan Stroeve, Bulletin Place, Sydney.
For the Riberry/Lemon Myrtle Kombucha
Lasts for 1 Week, chilled.