"Can I replace sugar with maple syrup in my kombucha (or kefir) recipe?" We often get this question, so here is how you can get a delicious maple syrup flavour using a secret ingredient.
Pour 500ml (2 cups) of hot water and let the tea infuse for 15 minutes.
Add the sugar and stir until dissolved.
Add filtered water until you reach the 3-litre level (your tea is now lukewarm).
Add the kombucha scoby and its starter.
Cover the jar opening with the cloth and secure with rubber band.
Ferment at room temperature for 10 to 15 days.
On the 5th day, start tasting your kombucha every day.
When you like the taste (wait until the mixture is a little more acidic than sweet because you will add maple syrup in the next step), put aside the scoby and 350 ml (1.5 cups) of kombucha for your next recipe.
Adding the Maple Flavour
Lightly dry roast the fenugreek seeds in a small saucepan.
Add 250ml (1 cup) of water.
Heat by letting the water simmer for 15 minutes, then allow it to cool.
Add the maple syrup to your jar of freshly fermented plain kombucha.
Add the fenugreek decoction (filtered, without the seeds).
Mix well.
Bottle in pressure-resistant bottles, and keep at room temperature for a few days (second fermentation, or F2).
Test the pressure once a day.
When it's fizzy (watch out for the pressure!), store in the fridge.
Have you tried it?Share and tag @revolutionfermentation!