Kombucha Switchel – a taste highlight

My dear,

a few days ago I was again on behalf of my creativity for the kitchen on the go. Our dear friend Jörg invited us on his 60th birthday. When I see that number and think about celebrating my 60th anniversary next year, I am very grateful that I feel so good and in the best of health. So I feel still like 45 😉

When I’m invited to celebrations our friends know already what in any case
with in the basket is – something fermented 🙂 Now I was inspired and I came across a wonderful drink. The delicious “Switchel”is actually from the Caribbean. But with the temperatures this year, he also fits in Germany. With homemade Kombucha ferment as a base and some delicious ingredients, something incredibly delicious has been created. But try it yourself:

How you can ferment Kombucha yourself, you know, or? For all of you who are here for the first time, read my article about Kombucha Fermentation: “Make Kombucha yourself“.

For this Kombucha recipe you need the following ingredients:

• 60 g of ginger
• 250 ml self-made organic Kombucha* (You can order your complete set here*)
• 2-3 tablespoons honey* (you can order your own honey here* online)
• 2-3 slices of lemon
• ca. 200 ml of water (cooled from the fridge)
• ca. 150 ml water to boil the ginger

Variation: to turn this drink into a long drink you only need a few ice cubes and some gin.

You want to make your organic kombucha yourself at home? You can find my article here.
The whole equipment and of course kombucha fungus, sugar, dried fruit and tea in the best organic quality you can also here* easily order online.

If you have the ingredients, we can start immediately:

1. Peel ginger and cut into thin slices. It’s best to peel the ginger with a spoon and scrape off the peel.
2. Bring the ginger slices to a boil in a small saucepan with a little water and leave covered for about 15 minutes.
3. Wash the lemon, cut into slices and then cut into eight pieces.
4. Rip the mint leaves from the stems and wash.
5. Now add the reaining ingredients (kombucha, honey, lemon pieces, mint leaves) to a large jug / bottle and mix together.
6. Now you fill the cooked gingerwater in the jug / bottle an fill it up with pre-cooled water and serve.
7. Cheers.

Do you still have questions about kombucha, kefir and fermented vegetables? Then have a look in my new book “How to ferment properly”. Here I´ve brought in my many years of experience in 4 chapters to summarize the most important facts.
In addition to valuable tips and detailed instructions, you will also find a selection of my favorite recipes. Further information about the book you can find here*.

I am looking forward to see you again for my next recipes.

Petra

Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

* This is an Affiliate-Link – Affiliate-Links are sponsored Links