制作红茶菌时 ,必须做好双手和器具的消毒工作 茶糖水配比( 1-10克茶:100克糖:1000克水 ) 茶、糖、水的品质直接影响红茶菌汤的口感 一定选活性好的菌种,否则可能会发酵失败 红茶菌的二次发酵调味食谱可参考以下菜单: https://www.xiachufang.com/recipe_list/105168901/...
Add a punch of probiotics by adding kombucha to this classic cocktail recipe. 12 fresh mint leaves 1 tsp maple syrup 2 oz bourbon Crushed ice Dash of Bitters (optional) Sliced lime Mint Lemonade Kombucha Muddle mint leaves in the bottom of a sturdy glass. Add maple syrup, bourbon, crushed...
滋味虽好,但不可贪杯啊,每天200毫升即可 小贴士 1. 制作红茶菌时 ,必须做好双手和器具的消毒工作; 2. 茶糖水配比( 1-10克茶:100克糖:1000克水 ); 3. 茶、糖、水的品质直接影响红茶菌汤的口感; 红茶菌的二次发酵调味食谱可参考以下菜单: https://www.xiachufang.com/recipe_list/105168901/ ...
Imagine drinking nectar from a sacred tree. A crisp, champagne-like, floral flavor fills your mouth. That is the sensation I have when drinking this elderflower Kombucha recipe! Each taste of elderflower sparks reverence for its subtle citrus notes. The creamy, white umbrels (“umbrella shaped”...
⚠️F1一定不要放冰箱,很容易发霉⚠️ F2 是F1发酵好的茶水加新的糖茶水和水果/姜等调料发酵的,最好密封发酵,可以有更多气泡像苏打水一样,液体装大概8,9成满,防止开盖喷出。 康普茶菌膜制作果丹皮(废物利用): https://www.xiachufang.com/recipe/106517075/ ...
an in-depth guide to all things kombucha, but it is so much more! It is a recipe , a manifesto on fermented foods and drinks, and an incredibly enjoyable read. I don’t keep manycookbooks in my collection but this one will absolutely be a mainstay in my library.” –Katie from...
The combination of sweet berries, authentic kombucha, and rich creamy coconut cream in this recipe work together to create a dynamically flavorful and healthy treat! Ingredients: 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries ...
Jump to Recipe If you are a hardcore kombucha fan, than you’ve probably heard of the LA-brewedHealth-Adekombucha before. They have a serious arsenal of flavors to keep out tastebuds happy. We checked in with the team to try a few fun flavors and fell for these delicious recipes featuri...
苹果洗净,削皮,切大块,去核。 我用的是富士苹果,口感甜脆。因担心果皮有农药残留,所以削皮了。 步骤2 加1升矿泉水,50克白砂糖,煮沸至苹果块变透明,盛出晾凉。 步骤3 凉至室温后,装进2升大小的发酵罐,添加成熟的红茶菌液500毫升,盖上纱布和盖子,室温20摄氏度,发酵一周左右。
1. 制作红茶菌时 ,必须做好双手和器具的消毒工作; 2. 茶糖水配比( 1-10克茶:100克糖:1000克水 ); 3. 茶、糖、水的品质直接影响红茶菌汤的口感; 红茶菌的二次发酵调味食谱可参考以下菜单: https://www.xiachufang.com/recipe_list/105168901/