Fermented Elixir Fermented Elixir

Fermented Elixir

2-3 DAYS
SLOW FOOD
SERVES 4
GUT HEALTH
DIGESTIVE POWER

Fermented Elixir Fermented Elixir

Fermented Kvass | Kombucha | Mushroom Tincture

"CALM THE HEART QUIET THE SPIRIT"
by chef: Joanathan Riccardi

Ingredients

  • 4 tbs Anise star
  • 3 Lemon grass stalks (remove the first one to two layers)
  • 1 tbsp Ginger root
  • 4 tbsp Schisandra berries 
  • 2 tbsp Ashwagandha root (or powder)
  • 1 tbsp Fenugreek seeds
  • 1 tbsp Agave
  • 11:11 tincture 
  • 6 oz Kombucha
  • Thyme + Edible Flowers

Directions

  • Wash and add the herbs and place in quart-sized jar. Jar should be 32oz.
  • Herbs should fill approximately 1/4 of the jar.
  • Add one tablespoon of agave.
  • Add the desired herbs to the jar and fill with spring or filtered water, leaving approximately 1 inch of space at the top of the jar, to allow for pressure to build up during fermentation.
  • Tightly screw on the lid and give a gentle shake to combine ingredients.
  • Leave to ferment at room temperature, out of direct sunlight, for 3 to 4 days.
  • Give the jar a gentle shake a few times a day to combine ingredients, and to prevent unwanted bacteria from forming on the surface.
  • As pressure builds up in the ferment, loosen the lid to "burp" your kvass, and screw the lid on tightly again.
  • Feel free to taste your kvass periodically as it ferments - it is typically done after 2 to 3 days or when the kvass is slightly fizzy and tart.
  • Strain fruit/herbs from kvass and discard.
  • Store brewed kvass in the refrigerator for 1 week.
  • Add 2oz of kvass in a rock glass with 1/4oz of agave.
  • Stir them with ice for 30 seconds.
  • Fill the glass with ice and top it with 6oz of the original Kombucha.
  • Add two droppers (equal 2ml) of Rainbo.
  • Decor with thyme and edible flowers.