Chamomile Bärbucha Kombucha
Aktualisiert: 23. Mai
Chamomile (Kamille - Deutsch) was our first herbal Kombucha that we have created a bit over two years ago.
We wanted to offer something healthy, without any caffeine, and with an ingredient that was relatively well known.
And it was a love at first sight, or rather a first sip.
The recipe for this Kombucha is very simple. Dried Chamomile flowers, water, sugar and our Kombucha Scoby (along with the starter liquid).
When we make a non Camellia sinensis Kombucha, we always pick a botanical that is traditionally consumed as a "tea". This is one of the conditions.
The second condition - it has to taste good. Chamomile tea tastes good, and we love it.
Chamomile has been know for centuries for its benefits. When you look online you will find many articles about those benefits.
Below is just one of them, from Dr. Axe.
To make it, we start with Chamomile flowers and water:
Just like you would make the Chamomile tea.
After the flowers steep for about half an hour, we strain them and we add our Organic unrefined brown sugar. When this tea cools down, we strain the flowers, and we pour that herbal mixture into our glass fermenter. We use glass only for all of our Kombuchas.
Next, we add some starter liquid and one of our happy and vital Scobies.
When the first fermentation is finished, our Kombucha is ready. The Scoby has a new growth, and there are plenty of white, natural bubbles.
All these are signs of a healthy fermentation.
Next, we bottle our Kombucha.
And then it's time for the so called second fermentation (F2), during which natural carbonation develops inside to bottles.
This is something that we are very proud of. All natural, and nothing artificial!
Ingredients: Filtered and Revitalized Water, Live Kombucha Cultures, Unrefined Brown Sugar, and Chamomile Flowers
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.