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Stinging Nettle Bärbucha Kombucha

Aktualisiert: Juni 4

Although we specialize in tea-based Kombucha, we do make some brews in which some extraordinary botanicals play a main role. As a matter of fact, our entire Special Line features only botanicals. Five to be exact & we do not use tea to make them.

When April comes, we make room for one more extraordinary botanical, an herb - the Stinging Nettle or Brennessel in German (Urtica dioica). It is actually our yearly tradition, after we have made it once & we were blown away by the results.

The Kombucha made with young & fresh Nettles is simply magical. But the magic lasts only about a week or two. After that, as the Nettles mature, their flavor & potency also changes. As a result, Kombucha made with a bit older Nettles, also tastes different.

And it's not that it tastes bad. Not at all. It still tastes good, but it's not magical any more.

If you can, you should still make Nettle Kombucha throughout the year, as you can find Nettles up to first serious frosts. month, although you can find nettles till some serious frosts, all the way till Winter.

Why there's certain magic to very young Nettles can also be explained by the fact that herbalists have known for millennia that although Stinging Nettles are available through 3 seasons, they have the most beneficial properties when they are quite young, so that's about the time frame of mid April till about beginning of May.

We have learnt about it when we have made separate batches of Kombucha, each week for one month. We started around middle of April & continued picking Nettles from the same spot, week after week. Each time Kombucha tasted different. First batch was magical, the one a week later was really good & the next batches were quite good, but not the same.

It is hard to describe the flavor of young Nettles, especially when they are in a fermented form, like in a Kombucha. It is actually indescribable, but very characteristic & quite different from that of dried Nettles. Some people put it as wholesome, earthy flavor that has spring wild edible notes. Something that "lies between spinach, cabbage and broccoli, with a unique hint of nettliness" (1*). As Kombucha, the flavor of Nettles reminds us very much of gooseberries.

But flavor alone is not the only reason why we make Nettle Kombucha.

The other crucial factor is medicinal value of this herb & also the fact that it is traditionally consumed as a "tea".

So let's look at the plant's medicinal properties. Top10HomeRemedies.com put them into a nice package like this:

And the DoctorsHealthPress lists these benefits for the Nettle tea:

That should be enough of information to pique your interest for now. But since Stinging Nettles have been used for hundreds & hundreds of years, there is a lot more that is available out there.

Now let's go to the part of how we make our Kombucha with them. So, when the time is right, we make a trip to our spots that we know that they are away from city pollution & from people in general. There, we look for these:

These are nice & young and the perfect size for our harvest. We pick them in the morning.

Very young Nettles have pinkish tones on the undersides of the leaves.

Those young leaves give Nettle Kombucha pinkish tinge.

So, after we pick the Nettles, we make Kombucha later the same day.

So, after we bring our filtered & revitalized water to a boil, we add the Nettles & we steep them for about an hour:

After steeping we drain strain the Nettles & squeeze them dry, in order the get all the beneficial liquid, up to the last drop:

Next, we add the unrefined brown sugar & stir it till it's dissolved. After that we add more water & when this mixture is at room temperature, we add one of our Scobies & some starter liquid.

Now all the fun begins.

When it's all done, this precious liquid is ready for bottling.

Here, our Nettle Kombucha goes from glass jar into glass bottles.

In those, it undergoes the second fermentation for the natural bubbles to form (we do not force carbonate our Kombucha).

Then, a few more days of "ageing" & finally our delicious Kombucha is ready for retail.

If you want to find out how it tastes, don't wait too long, as this one we will only have for a limited time only!


Filtered & Revitalized Water, Fresh Nettles, Live Kombucha Cultures & Unrefined Brown Sugar

Disclaimer: All medical information in this post is merely information & not advise. If you need medical advice, please consult your doctor or other appropriate medical professional.

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