Background
This experiment explores a fermentation process using a barley tea similar to mugicha. It utilizes toasted barley to create a base tea, which is then inoculated with a starter culture and a piece of the kombucha mother.
Recipe
Ingredients
75g Raw Barley
800g Water
60g Sugar
60-80g Starter Liquid
1 piece Mother
Equipment
Pan
Pot
Strainer
Instructions
-
Preparation
Quickly rinse the raw barley, then toast it in a pan for approximately 10 minutes. -
Brewing
Add the water to the toasted barley and boil for 15 minutes. -
Mixing
Strain the barley solids out of the liquid. Add the sugar and stir to dissolve. -
Inoculation
Add the starter liquid from a previous batch along with a small piece of the mother.
Notes, Observations and Questions
- The process is comparable to making mugicha.
- The end result tastes like caramelized grain, reminiscent of caramelized rice and popcorn.
- The flavor profile is highly pleasant and well-balanced.
- This could be extended to lots of different grains - how would this change the flavor? What’s the general change in flavor with different herbal and grain teas during the kombucha fermentation process and what accounts for it?