It all started with a SCOBY…that symbiotic culture of bacteria and yeast. The slithering, jolie-laide, alien-like cellulose mother mat so associated with Kombucha captured my imagination from the very moment I first held her in my hands. I was enchanted with the murky mass. It has been over a decade of rabbit holes ever since. Everything from wild sodas to koji, tempeh, Lacto-lovelies, and cheongs have been and still are fighting for space in my fridges… I have 6!
But, I always come back to Booch baby. Deep diving into the science, experimenting with flavours, teas, herbal concoctions, fruit, savoury flavours (think black garlic and seaweeds), I have tried hundreds of iterations, and I can’t see that changing anytime soon. The quest for a “pure” flavour has led me to a wonderful Bay leaf fizz that would equal any fine wine (IMO), leading further on to Wild Booch, foraged flavours of Alexanders and hawthorn, seabuckthorn, elderflower, beach rose….and many, many more…always searching for a flavour that screams of the place I live…. mo chonai, mo chroi.
Inspiration doesn’t always come easy, and sometimes brain fatigue sets in but the Booch cries out for something…enter improvisation…..with varied results i might add! a lovely crab-apple jelly in the fridge, making a “Jambucha”, …..delicious…… also a “Marmabucha”…not quite so delicious, roughly chopped apple, or simply a stick of cinnamon tossed into the needy black tea…..times when I forgot I had creaking shelves of books dedicated to flavour science.
Inspiration, however, does come frequently, and it sets the belly butterflies a fluttering. I often cannot wait to get home and muddle up that fragrant wild plant, or shamelessly copy from, fellow fermenters particularly from the wonderful Fermenters Guild (mind blowing people!) inspiration has been taken from every corner of the world, every social media outlet, every blog, every meal out…..it is almost overwhelming at times, but, my immediate environment often wins out, and indeed why not? I am surrounded by a flavour landscape.
So, fermentation is broad, wonderful, cultural, scientific, economic, a necessity for many, and ……addictive.
My latest obsession on the Booch front is with the seasonal beauty rhubarb…be still my beating heart!
Recipe
There are, of course, many ways to flavour your Booch, this recipe is just one of my favourites using the wonderful tart but sweet rhubarb grown in my locality.
Makes 3 litres
2.7 litres of water - with 5 tea bags- I prefer green or jasmine, but any will work
150 grams of sugar
300ml starter liquid-
I SCOBY Mother (optional)
4 sticks of rhubarb- I use dehydrated rhubarb and infuse it into the tea - but you can cook it make a puree and add to the second ferment.
Take 1 litre of the water and add the dried rhubarb , tea bags and sugar, bring them to the boil - allow to boil for 1 minute.
Add the rest of the water. Make sure your brew is cool, too hot and it will kill your SCOBY.
Pour into a clean jar
Add your starter liquid, and place Mother on top.
Cover with a breathable cloth and secure with an elastic band.
Leave on your countertop for 5-7 days…(taste it! is it good? its ready!
For a second ferment, you can add two tablespoons of cooked rhubarb (and a hint of grated ginger if you like) pour into swing top or tight-lidded clean jars, and further ferment for 3 d-7 days. Make sure and burp!
Keep in the fridge…… enjoy
You can catch up with my fermenting addiction on my Instagram, Booch and Bia.
Would you like to start making your own Kombucha? You can purchase a SCOBY and starter liquid from me also…..if you live in Ireland
https://boochandbia.ie/