Time has started with a lot of seasonal products from the garden. Right now the garden offers lots of calamint and ground-ivy. I’ve only occasionally used the ground-ivy to steep in white wine in May, and the calamint for mixed herbal tea. Now I wanted to mix and cold infuse them in kombucha, and it resulted in a nice refreshing drink.
I have my kombucha from Siberia, where it is called “Чайный гриб”. I feed the kombucha organism with strong tea with 10% sugar, after it has cooled. There should also be a rest of the kombucha tea left in the bottom of the jar. I cover with a cloth and ferment for a week, and then the nice refreshing drink is ready.
At times I make a fresh batch every week. It keeps well in a bottle in the fridge. When tired of the drink for a period, the culture keeps alive on the kitchen desk for months. Over the years I’ve had it survive several periods of inactivity. I was about to take another break, but then got the idea to infuse fresh herbs.
Larged-flowered calamint has a nice pleasant aroma, but lack some more rustic elements. It is one of the herbs that are both a herb and a perennial. It lives for several years and self-seeds moderate (easily removed)
Later in the summer there are some lovely flowers.
Ground-ivy has a somewhat bitter flavour that is easy to recognize once you’ve tried it. This is both a weed, a herb and a medical plant. In Germany, loved by the name Gundermann. Before hops became universal in beer, ground-ivy was one of the herbs added to spice beer. In my garden it grows overwhelming, spreading by runners into the kitchen garden and establishing it selves even in the lawn. Really a herb for the low care garden.
My previous experience with ground-ivy is adding it to white wine. It should only steep for one hour. If steeping until the next day, the result is very different and in my opinion poor. For that reason I only steep my kombucha for one hour.