TURMERIC IMMUNE BOOST

Turmeric, that golden yellow spice used as a base for curries and in South-east Asian cuisine, is a pleasantly surprising flavour with which to make kombucha. Turmeric is very on-trend in London at the moment, which is understandable considering the centuries-old belief in its healing properties. I have sampled turmeric crackers, chocolates and cashew milk lattes, and so finally tried a brew of my own. Turmeric is such a light flavour; peppery, flowery. It is also a little bit like nasturtiums, the edible flower found in salads, and the second version works particularly well with a bit of honey to balance out the dry flavours, speed up the carbonation process and to make a deliciously refreshing medicinal tonic.

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Step 1

MAKES 1 BOTTLE AND SERVES 2–4 Add the turmeric, lemon juice and honey (if making Version 2) to the bottle and top up with unflavoured kombucha leaving a 1-cm/⅜-inch air space at the top. Seal tightly.

Step 2

Leave the sealed bottle at room temperature, out of direct sunlight, for 1–2 days before testing for carbonation (see page 17). Refrigerate when the taste and fizz are to your liking. Serve cold.

Step 3

TURMERIC is commonly known to assist in digestion and to strengthen the liver. The antioxidant and anti-inflammatory properties of curcumin (a compound which gives turmeric is bright orange hue) have also been linked to the reduction of heart attacks, in the delay of diabetes and to curb joint pain.