Spring Rain Kombucha

fermentation

There’s an added benefit to a poetic tumble into consumable nature. Who knows what exactly, maybe just a strange feeling of connectedness. (Who couldn’t use a little more non-electrified connectedness?) Eating seasonally is a great start to nurturing a sort of ceremonial significance with what’s happening outside. It can begin as an arrangement of local ingredients on your plate and then expand to things like chasing the first stinging nettles for soup to welcome the coming growing season, or the wondrous moment of your first bite of summer’s tomato on a sandwich, but until it’s interacted with creatively, imbuing it with our emotion, senses, and intuition it doesn’t fully come alive as it deserves to.

Take for instance this whimsical take on kombucha that expands nourishment into intangible realms, that while noted here for our current season of spring, could be replicated any time of the year, with as many variations as you can imagine.

Process

Lay an open, wide vessel outside to collect the rain that is coming on fast over the horizon. Rush out to the woods, or wildest patch of growth near you and pick modest amounts of different edible herbs, possibly in various states of grows (roots, arial, flower, fruit, etc). Whatever is exciting to you. Filling your fermentation vessel with your collected rainwater, add the spring herbs to steep, and perhaps some green tea.

Add your recently made maple syrup, or honey from you bees, or your neighbors bees, or any sweetener meaningful to you or best you can manage and sweeten to your preference. Plop in your SCOBY, affix your cloth covering, and let the brew come bubbling to life, just like the post-rain cricks that trickle down hillsides, feeding the spring herbs around its edges. And lastly, and quite importantly, repeat annually or with each new season as a tradition that grows in significance and strength with each revisit.