Kombucha, a well-received drink by customers, is made daily by Gia’s Front Of House team. So have ever you wondered how kombucha – the deliciously fizzy fermented tea is made? In this post, we will break down the basics of how to make kombucha, step by step and from start to finish!
Crafting customer experience through storytelling
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 because they must thoroughly comprehend the flavor, the texture of each dish in order to connect it to many flavor layers.
How to make Kombucha – Detailed instructions from our storytellers
The Front Of House is also the maker of Kombucha drinks at Gia. There are two signature flavors of this drink at our restaurant, Tomerries and Pineapple – Pepper – Anise. Below is a comprehensive guide to make Kombucha as delicious as it is at the fine dining restaurant!
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
- Step 1: Prepare dried fermented tomatoes
Fermenting tomatoes: Slice tomatoes into 0.5-1cm wide pieces and cover them in a vacuum-sealed bag with 2 spoons of salt and 5 spoons of sugar on both sides. Allow it to ferment for 2-3 days.
Drying tomatoes: Set the dryer to 55°C for 24 hours. Place two stainless steel trays at the bottom of the dryer for cleanliness (do not wrap the tray).
- Step 2: Make tomato tea base
Boil water with sugar and dried fermented tomatoes. Once the mixture reaches a boil (100°C), turn off the stove, and steep tea bags for 10 minutes (use a cover).
- Prepare strawberries
Slice strawberries into cubes (4-6 pieces).
- Step 4: Mix ingredients
Combine the tomato tea with strawberries and Scoby. Cover the jar with a towel.
- Step 5: Fermentation
Allow the mixture to ferment for approximately 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: Prepare grilled pineapple
Wash the pineapple, cut it into circles, and grill on both sides until slightly cooked and scorched. Cut the grilled pineapple into tiny cubes.
- Step 2: Roast pepper and anise
Roast pepper and anise in an iron pan until they emit a smoky aroma.
- Step 3: Add ingredients to the jar
After roasting, pound the pepper and drop both the pounded pepper and anise into the jar.
- Step 4: Boil sugar and tea bags
Boil 1.5L of water with 150g of sugar. Once boiling, place 2 tea bags in the mixture and let them steep for 10 minutes.
- Step 5: Fermentation
Allow the mixture to ferment for approximately 4-5 days.
In summary, this guide has demystified the art of crafting restaurant-quality kombucha, empowering readers to recreate this delightful beverage within the comfort of their homes. By following the detailed steps and tips provided, everyone can embark on a journey to brew their own delicious kombucha, savoring the unique flavors and health benefits it offers.
However, for those seeking not only exquisite drinks but also a luxurious ambiance paired with delectable cuisine, Gia stands as the ideal destination. At Gia, we curate a fine dining experience where every sip and every bite tells a story of culinary excellence. Join us to indulge in the perfect blend of taste, tradition, and sophistication.
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