Thanks to Fillmore Container, I did several demos at the PA Farm Show
last week 2 weeks ago (Sorry! My cookbook photo shoot days were 18 hour days, and this baby just didn’t get posted!) and I brought a few samples along. I wasn’t sure who exactly would be in the audience. Would I be chatting with 10th-generation, farm-dwelling fermenters? Health-seekers? The never-heard-of-it crowd? Families? Phickle readers? Turns out, there was a little of everything and it was wonderful! I’ll have more about the Farm Show later, but for now, I wanted to share one of the recipes I made to share with folks there. I wanted to have a mix of both non-traditional and more standard flavor options for each demo, so for kombucha, I chose an old standard, raspberry ginger, and something a bit more fun, carrot spice.
The carrot version included a mix of whole spices that I like to include (in powdered form) in a wannabe Morrocan carrot salad that I love to make in warmer months, but honestly, this kombucha is better than that salad.
I served both booches room temp (it was just easier) and while the raspberry option would have benefited from some fridge time, the carrot was lovely as can be at Farm Show temp. I poured every drop of it at the show, so my first order of business upon returning home was making this again so my husband, booch fiend #1 in our house, could enjoy it.
I hope you dig it as much as we do!
CARROT SPICE KOMBUCHA RECIPE
Yields slightly less than a half gallon of kombucha.
New to kombucha and/or secondary fermentation? Check out my kombucha guide.
A word to the wise for all secondary fermentation of beverages. Approach with care. Although my growler didn’t explode when I left this kombucha to soak in the flavor for a few days too long, it did shoot a geyser or orange and spices ALL over the room when I opened it. My ceiling, floor, clothes, corners, crevices and appliances were all speckled with carroty booch! Unless you want to be picking whole star anise out of your laundry basket, scraping carrot puree from your ceiling, or worse yet, picking shards of glass out from the skin of loved ones, observe your secondary fermentation carefully, when it’s carbonated, refrigerate it. And always open with care.
- 5 carrots, tops removed
- 1/4 cup filtered water, or more
- 2 cinnamon sticks
- 3 bay leaves
- 2 whole star anise
- 3 whole cloves
- 2 whole allspice
- 5 1/2 to 6 cups finished kombucha, depending on the yield of your carrots and how much water you add when pureeing
- Purée carrots in a food processor with 1/4 cup of filtered water. Let it run until the carrots form a paste. It should be barely pourable when fully pureed. Add up to another 1/4 cup of filtered water if needed.
- Place the puree and all spices into a 1/2 gallon container. If you like fizzy kombucha, make it a sealing container (see above and be EXTREMELY careful). Add finished kombucha, filling your container to the bottom of the neck, if it’s a long-neck bottle, or leaving a minimum of 3 inches of headspace if it’s not.
- Close/seal container and leave at room temperature for 3 days or until carbonated.* Move to the fridge for an additional 4 to 7 days, then open carefully, and pour through a fine mesh strainer before enjoying.
*You’ll know it’s carbonated when the sides of your plastic bottle are rigid. Although I will admit to bottling in glass, without precise sugar measurements, it has the potential to be very dangerous, so be aware of the explosion risk, bottle in glass at your own risk and move it to the fridge as soon as it’s carbonated.