Bauman College Programs

Author Topic: Fermentation Festival: Flavoring Your Kombucha Recipes and Handouts  (Read 3821 times)

Offline JessicaBa

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Secrets of Kombucha-Flavoring

Bauman College joined the throngs of "ferment-o-philes" at the Freestone Fermentation Festival on May 21st, 2011 from 12 pm-5 pm. Dana Miller, Penngrove Natural Chef Kitchen Manager, presented a seminar on the Secrets of Kombucha-Flavoring to a packed auditorium. She discussed how to create Pear, Anise, and Cardamom Kombucha, Hibiscus, Lemon and Ginger Kombucha and Chai Mango, Cinnamon, and Clove Kombucha, as well as her experience in utilizing different types of teas, fermentation times and some herbs.

Attached are Bauman's basic Kombucha Preparation Instructions and basic flavoring recipes. Dana's favorite Kombucha tea base is composed of: 1 part chai tea to 4 parts black tea, with the usual sugar ratios outlined in the Preparation Instructions.

 


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