Ed Kenney shares the popular Kaimuki Superette Kombucha recipe

 

Ed Kenney’s second establishment on Waialae Avenue, Kaimuki Superette, is well known as Kaimukī’s favorite sandwich shop and coffee house. Beyond the cold brew, hot sandwiches, and ever-changing antipasti—made with fresh, seasonal veggies—Ed’s evolution of the neighborhood deli also features a bevy of flavored kombucha. For Ed, kombucha is an amazing beverage in so many ways. It’s rich in probiotic and gut-healthy bacteria. It provides a means to utilize fruit and vegetable trimmings, which cut down on kitchen waste. Above all, it’s fantastically delicious. If you’re not able to drop into the Superette, as the locals call it, then give Ed’s Kaimuki Superette Kombucha recipe a try at home. Cheers!

 

Kaimuki Superette Kombucha

First Ferment – This step develops the beneficial bacteria and tangy acidity.
2 gallons water
2 cups raw sugar
10 grams organic black tea leaves (wrapped in cheesecloth)

The Scoby (Symbiotic Culture of Bacteria and Yeast) – This is a one-time purchase from your natural foods store. It is rolled over from each batch of Kombucha to the next. As it grows, it can be split to make larger batches or shared with friends that also want to make Kombucha at home.

 

Bring water to boil. Allow to cool to 180° F. Add the tea wrapped in cheesecloth and steep for 10 minutes. Remove the tea and cool the liquid to room temperature. Place the tea and scoby in a clean container (preferably glass) and cover with cheesecloth to allow it to de-gas. Store in cool dark place for 2 weeks. The first fermentation is complete!

 

Strain out the scoby and 1 cup of kombucha to be used in your next batch of Kombucha. If you are not ready to immediately roll into another batch, the scoby will live for two months in the refrigerator in a sealed container.

 

Second Ferment – This step infuses flavor into the beverage and bubbles (effervescence) form.
Split the Kombucha into four (4) half-gallon mason jars. To each jar add approximately 1 cup of fruit scraps, herbs, or spices. Get creative with the ingredients or stick with a few of my suggestions. Cover the mason jars tightly with lids. Leave the jars out in cool dark place for two to three days, burping (loosen lid to release gas) each day. This completes the second fermentation.

 

Strain the kombucha and enjoy over ice or in your favorite cocktail. Keep refrigerated.

 

Ed’s Kombucha Flavoring ideas – Don’t be afraid to experiment. Some batches will come out better than others, but all are delicious.
Pineapple Cores
Mango Pits
Guava Skins
Citrus Pulp and Rinds
Overripe Berries
Wilting Herbs
Apple/Pear Cores
Scraped Vanilla Pods
Coffee Beans
Ginger or Turmeric Trim
Melon Rinds
Spices
Celery Trim
Carrot Peels
Cucumber Seeds
Corn Cobs
Fennel Fronds
Whatever you can think of, try it!