In last month's post I talked at length about homebrewed kombucha, but I forgot to say – and I will just put it out there without false modesty – it's really good. Or as the kids say, my kombucha slaps. A few people have independently told me that it's the best kombucha they ever tasted.
I continue to experiment with different flavours. The bottle on the right is plain kombucha, but the one on the left has blue-pea tea (my neighbour got dried blue-pea flowers from an organic farm in Thailand, and gave me some to try).
My blue-pea kombucha is purple because anthocyanin, the pigment in blue-pea flowers, is a pH indicator. It's blue in water, but if you add an acid – like lemon juice or kombucha – it turns purple.
I still do kombucha-tastings with Chiok and Guofeng, who, like me, got their SCOBY from my friend Violet. Pictured below is Chiok's grapefruit and pomelo kombucha, which also slaps.
I also started making water kefir (below left) which is another fermented drink. Also tasty, and easier than kombucha – shorter fermentation time, and only needs sugar (not tea). But to me, it's not as delicious and complex as good kombucha.
The jar on the right is kombucha-pickled cherries, flavoured with cinnamon and star anise. These turned out okay – nothing special. But you ideally want fresh cherries, and I could only find frozen ones here in Singapore. If I find fresh cherries, I might try it again, because the recipe looks promising.
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