This is a recipe for those that have a spare kombucha scoby and starter liquid..
A Spring seasonal hit.. and now the spring nettles are getting to just the right point to pick. So this is the time for the first batch of nettle kombucha. I love the pink in the leaves. The first batch is always the best and I look forward to it and anticipate it when I smell the mineral smell of the nettle leaves and the sting it gives my fingers every Spring. This nettle kombucha has a light, tangy, earthy mineral taste. You have to try it! I have to make it every Spring and have for years!
It’s no secret that there is great nutrient value in nettles. It makes sense to ferment them and make those nutrients more bioavailable.
The nettles are picked with love and a few stings from organic land. A big bag full are steeping in 2 litres of filtered water that has come to the boil. I steeped the nettles for 1 hour. I love the aroma that the nettles give off.
After steeping the nettles, strain them and squeeze every last drop from them. Add brown sugar (240g) to the strained liquid and when the sugar has dissolved I added 2 more cool filtered litres of water. When cool enough, like body temperature add a healthy normal tea kombucha scoby (Symbiotic collection of bacteria and yeast) and a cup of strong kombucha starter liquid to the liquid.
The left over strained nettles can be made into an amazing fruit leather with pear fruit and a kombucha scoby. I will try to locate my recipe to share with you because it’s good!
When you have all your nettle sweetened tea and scoby in the glass jar safe and sound. Pop a muslin over the top of the container and secure with an elastic band. I pop a label on to remind me when to taste it. Give it 7 to 10 days to brew. I use a heat belt used for beer brewing at this time of year to keep the kombucha warm enough and to give it a good start.
I have tried a few nettle kombuchas through the season and the flavour changes as the nettles become bigger. This is definately the best one! So grab a bag and head out to forage yourself some nettles for this, it is worth it!