At Gia, we are always appreciative of the human element and the rhythmic teamwork. Without a “storyteller,” even a talented chef cannot provide diners with a fully immersive gastronomic experience. Gia’s Front Of House, who provide direct service to customers from the start to finish of the meal, are the storytellers.
They are on par with the chef, who also makes the pairing drink options that match each dish, in understanding the history behind the food and the flavor. This is not an easy task; they must thoroughly comprehend the flavor, the texture of each dish in order to connect it to many flavor layers.
Every day,Front Of House Team makes kombucha, which is well-received by customers. Ever wondered how kombucha – the deliciously fizzy fermented tea – is made? We’re breaking down the basics of how to make kombucha, from start to finish!
- Tomerries Kombucha
Ingredients:
- Scoby: 250g
- Tea (black or green tea): 2 bags
- Sugar: 150g
- Strawberries: 500g
- Dried fermented tomatoes: 500g
- Water: 1,5L
How to make kombucha
- Step 1: Make dried fermented tomatoes
Fermenting tomatoes: slice tomatoes (0.5-1cm wide), and cover tomatoes in vacumn zip with 2 spoons salt and 5 spoons sugar both sides. Let it ferment for 2-3 days.
Drying tomatoes: 55oC for 24h, put 2 inox trays on the bottom of the dryer to make sure the dryer is clean (DO NOT WRAP THE TRAY)
- Step 2: Make tomato tea base
Boil water with sugar and dried fermented tomatoes. When the mixture gets boiled (100oC), turn off the stove, and brew with tea bag for 10 minutes (use wrap)
- Step 3: Slice strawberries into cubes (4-6 pieces)
- Step 4: Mix tomato tea with strawberries and scoby. Cover the jar with a towel
- Step 5: Let the fermentation do its job (~4-5 days)
- Pineapple – Pepper – Anise Kombucha
Ingredients:
- Scoby: 250g
- Pineapple: 500g
- Pepper: 10g
- Anise: 4g
- Tea: 2 bags
- Sugar: 150g
- Water: 1,5L
How to make:
- Step 1: Washes pineapple and cut it into circles, then grill on both sides until slightly cooked and scorched. Finally, cut the pineapple into tiny cubes.
At Gia, we are always appreciative of the human element and the rhythmic teamwork. Without a “storyteller,” even a talented chef cannot provide diners with a fully immersive gastronomic experience. Gia’s Front Of House, who provide direct service to customers from the start to finish of the meal, are the storytellers.
They are on par with the chef, who also makes the pairing drink options that match each dish, in understanding the history behind the food and the flavor. This is not an easy task; they must thoroughly comprehend the flavor, the texture of each dish in order to connect it to many flavor layers.
Every day,Front Of House Team makes kombucha, which is well-received by customers. Ever wondered how is make kombucha – the deliciously fizzy fermented tea? We’re breaking down the basics of how to make kombucha, from start to finish!
- Tomerries Kombucha
Ingredients:
- Scoby: 250g
- Tea (black or green tea): 2 bags
- Sugar: 150g
- Strawberries: 500g
- Dried fermented tomatoes: 500g
- Water: 1,5L
How to make kombucha
- Step 1: Make dried fermented tomatoes
Fermenting tomatoes: slice tomatoes (0.5-1cm wide), and cover tomatoes in vacumn zip with 2 spoons salt and 5 spoons sugar both sides. Let it ferment for 2-3 days.
Drying tomatoes: 55oC for 24h, put 2 inox trays on the bottom of the dryer to make sure the dryer is clean (DO NOT WRAP THE TRAY)
- Step 2: Make tomato tea base
Boil water with sugar and dried fermented tomatoes. When the mixture gets boiled (100oC), turn off the stove, and brew with tea bag for 10 minutes (use wrap)
- Step 3: Slice strawberries into cubes (4-6 pieces)
- Step 4: Mix tomato tea with strawberries and scoby. Cover the jar with a towel
- Step 5: Let the fermentation do its job (~4-5 days)
- Pineapple – Pepper – Anise Kombucha
Ingredients:
- Scoby: 250g
- Pineapple: 500g
- Pepper: 10g
- Anise: 4g
- Tea: 2 bags
- Sugar: 150g
- Water: 1,5L
How to make:
- Step 1: Washes pineapple and cut it into circles, then grill on both sides until slightly cooked and scorched. Finally, cut the pineapple into tiny cubes.
- Step 2: Roast pepper and anise in iron until smelling smoky.
- Step 3: After roasting, pound the pepper and dropped pepper, anise into the jar.
- Step 4: Boil 1.5L of water with 150g of sugar, when boiling, put 2 tea bags on the stove and allow them to steep for 10 minutes.
- Step 5: Let the fermentation do its job (~4-5 days)
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