In Episode 2 of the Paris Paysanne Podcast we visit Marché d'Aligre with Terresa Murphy, chat with Lina Bou from Café Smorgas, and learn all about kombucha with Anna Brones!
Anna's Kombucha Recipe
About 1/2 gallon (8 cups, 2 liters) water
1/2 cup (3.5 ounces, 100 grams) organic sugar
About 1 cup (240 milliliters) of already brewed kombucha tea (that you’ve made, or bought from the store)
About 4 tea bags of black tea
Boil the water, then pour it into a large pot. Add in the sugar and stir with a wooden spoon until sugar has dissolved. Add the tea bags and let steep until the tea has cooled.
Remove the tea bags and pour the tea into a glass jar (or two depending on what size of jars you are using) with the previously brewed kombucha and the kombucha mother.
Cover the mouth of the jar with cheesecloth, gauze or a tea towel, and wrap a rubber band around it to hold it in place.
Let ferment in a cool, dark place for 7 to 10 days. You can taste it to determine if you want to bottle it or if you want it to keep fermenting longer.
Use a funnel to pour the brewed kombucha into glass bottles. Store at room temperature for about three days, then transfer to the refrigerator for storing.