Refreshing and bursting with flavor, kombucha (fermented and flavored tea) is a balance of sweet and sour. Enticing and tangy, kombucha—like all fermented foods—takes time and patience to make. We wondered if there was a way to speed up the process.
Part vinegar-y shrub, part sweet tea, this bubbly [link https://www.chefsteps.com/activities/intro-to-rapid-infusion rapid infusion] is ready in one day and doesn’t require sourcing a SCOBY (the “symbiotic culture of bacteria and yeast” that makes kombucha possible). The key is to use a high-quality “living” vinegar, like Bragg’s.
Crisp and versatile, there are endless possible flavor combinations. Follow your heart and experiment with different teas, sweeteners, and fruits. Enjoy as is or add a bit of booze to transform your bubbly brew into a cocktail spritzer.
While we highly recommend a [link https://www.chefsteps.com/activities/how-siphons-work whipping siphon] to carbonate your concoction, you can also stir the shrub into sparkling water and adjust ratios to find your perfect balance.