In this series, we spotlight the boundless potential of a single ingredient.
By Jacob Clark
Chef: Jacob Clark
Job Description: Executive Chef at Shou Sugi Ban House
Cooking Aesthetic in 3 Words: Creative, minimal, natural.
Favorite Savory Ingredient: Fresh seafood. All of them!
Favorite Sweet Ingredient: Local honey.
Food philosophy: Create uniquely visual and flavorful dishes while using local and sustainable products.
In addition to being a wonderful source of beta carotene, fiber, vitamin K1, potassium, and antioxidants, carrots have an unparalleled sweetness in the summer months, here in New York.
Carrot & Ginger Kombucha
4 qt pot
Fine mesh strainer
2 g glass jar
Cheese cloth and rubber band
6 tbs black tea (plain tea, no added flavors)
1 cup sugar
1 pc scoby (can be bought online)
5½ cups fresh carrot juice strained
*It is very important that all equipment is sanitized and your hands are very clean. Bacteria will be able to grow very well in this environment.
Bring 2 qts of water to a boil, turn off the heat and add the tea. Let steep for about five minutes. Strain out the tea, add the sugar to dissolve. Pour into a 2g wide mouth jar and add the other 2 qts chilled water to bring down to room temperature. Once cooled, add the scoby. Cover the top with cheesecloth and tie with a string or rubber band. Ferment outside of the fridge in a warm spot ideally 70 degrees. Let sit for 10 days. You will see the color of the tea go from dark to light. After 10 days, remove the scoby with a little of the kombucha and refrigerate for next time. Strain the kombucha and add the carrot and ginger juice. You can add a little sugar to the carrot juice if not very sweet. The scoby will feed on the sugar. Pour into the bottles and seal them. Leave them to ferment in the same place for 3 more days. Refrigerate and taste your new kombucha.
*Be careful when opening. Bottle will be carbonated and under pressure like a soda. Do not shake.