What fun! A health supplement in a totally fun package. You’ve got Kombucha with its beneficial acids, detoxing properties, and probiotics; raw honey as an enzyme-rich anti-bacterial, anti-fungal, and anti-viral healing food; and gelatin acting as a digestive aid and a mineral-rich protein sparer. What’s not to love?
Kombucha jello is cold and sweet and sour with a kick from the carbonation. Not to mention pretty and a great conversation starter.
Truth be told, I took these yesterday to a church potluck. Some merely thought them “interesting”, but others loved them. To each his own, right? Personally, I’m in the camp of loving them.
A few notes:
1. I make Kombucha with green tea, not black, thus it’s lighter color, and (I think) milder flavor. Your jello color may be different according to the tea and sweetener you use. You can use first or second ferment Kombucha. My Kombucha recipe/methods are detailed here on the blog, or in The Complete Idiot’s Guide to Fermenting Foods, or in my Lacto-Fermentation eCourse or eBook.
2. This particular batch of Kombucha was definitely sour so I felt sweetening with honey was a must; you may not need to sweeten your jello at all if your Kombucha is “perfectly” sweetened.
3. Good quality gelatin is a must! I use the high-quality grass-fed Great Lakes gelatin.
4. These jello squares are GAPS friendly — provided the Kombucha is fermented long enough to reduce sugar to nil.
6. Want to make your own Kombucha at home, but need a scoby (starter)? Here’s the one I recommend.
- 4 cups Kombucha
- 1/8 to 1/4 cup or more raw honey, or to taste (optional)
- 5 tablespoons high-quality grass-fed gelatin
Makes (1) 9×13 pan or (2) 8×8 or 9×9 pans.
In a large measuring cup or bowl, sweeten Kombucha to taste with raw honey.
Put 2 cups of the Kombucha in a pot on the stove. Sprinkle gelatin all over. Whisk in well until smooth with no lumps. Turn on heat to low and heat until thickened — it takes almost no time at all and the Kombucha should barely even get warm. (This is what you want — no heat to destroy enzymes or probiotics.)
Remove from heat. Add the thickened Kombucha to the rest. Stir well. Pour into pan(s) — you don’t need to grease them or anything. Chill for a couple hours, or until set. Cut into squares and serve. Keep refrigerated.
Enjoy! And be sure to let me know what you think.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!