Nguyên liệu chính

1000ml Kombucha
20g Redshan Ancient Tea
100g Doi seeds

Cách làm

Infuse tea and Doi seeds into Kombucha mixture, then continue fermenting for 2–3 days.

After fermentation, strain out the solids, and the kombucha is ready to use.

Nguyên liệu chính

1000ml boiled and cooled water
30g Redshan Ancient Tea
105g sugar
100g scoby

Cách làm

Steep the tea in boiled and cooled water for 30 minutes. Strain out the tea leaves and mix in sugar until fully dissolved. Allow the tea to cool completely, then divide it evenly into sterilized jars.
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Once cooled, add a Scoby to each jar, cover with a towel or napkin over the mouth of the jar, and let ferment at room temperature.
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When the kombucha reaches a pH of 3.5–4, it is ready to use.

Definition

Lacto-fermentation is the process in which lactic acid bacteria convert sugars into lactic acid (homo/hetero-fermentative). The pH drops quickly into a microbiologically safe range, giving a clean, gentle acidity.

Vegetables are typically brined at 1.5–3% salt to favor LAB in an anaerobic environment, at 18–24 °C; final pH lands around 3.2–4.2. Some strains produce CO₂, a little ethanol, plus diacetyl and acetoin, lending a faint yogurt-like note.

Examples

Vietnamese pickled mustard greens, kimchi, salted pineapple, plain yogurt, salt-brined cucumbers (no vinegar).

Definition

Redistillation refines volatile compounds by cutting off the head and tail fractions—rich in congeners—to enrich the heart where the desired aromas sit.

Running under reduced pressure (vacuum) lowers boiling points, limits thermal degradation, and preserves fragile aromatics, yielding a clearer, tighter flavor profile.

Examples

Re-distilling gin with juniper and citrus peel; producing pandan/citrus aromatic distillates (hydrosols); cleaning up a liqueur before blending

Definition

Grains or legumes are inoculated with Aspergillus oryzae in a warm, well-aerated, humid environment to build a broad enzyme system (amylase, glucoamylase, protease, peptidase, lipase).

These enzymes release fermentable sugars, amino acids and peptides, laying a deep umami base and aroma precursorsfor subsequent fermentations.

Examples

Miso, shoyu, sake, amazake, traditionalrice–bean ferments.

Definition

A prolonged warm-humid hold at moderate heat (typically 60 – 70 °C) that drives Maillard reactions and somecaramelization. This is non-enzymatic browning,not microbial fermentation.

The product develops melanoidins for a dark color anda spectrum of caramel, malt and molasses notes; sharp sour or pungent edges are rounded as sugars and amino acids transform over time.

Examples

Black garlic, black onion, blackened pineapple with malty–honey notes, blackened citrus.

Definition

A soaking/extraction step where molecules, pigments and tannins diffuse from solids into a solvent due to concentration gradients and cell-structure loosening.

Efficiency depends on particle size, temperature, time,agitation, and on polarity match between solvent andmaterial; these factors set the final color, aroma and astringency.

Examples

Strawberries macerated with sugar to yield their own syrup; lemon peel in alcohol for a tincture; vanilla beans in ethanol for an extract.

Definition

Kombucha is the process of producing the kombucha beverage by fermenting sweetened tea with a community of beneficial microorganisms known as a SCOBY (Symbiotic Culture of Bacteria and Yeast).

This method converts sugars into organic acids, carbon dioxide (CO₂), and a small amount of alcohol, resulting in a drink that is lightly tart, gently effervescent, and rich in probiotic microbes and other health-promoting compounds.

Definition

Precision, sealed cooking at a controlled temperature over time, limiting oxidation and aroma loss. Even heat transfer preserves color, texture, juiciness, and batch-to-batch consistency.

Examples

63 °C soft-cooked eggs; slow-cooked, juicy chicken breast; low-heat–held fruit that retains its aroma.

Definition

Processing with ultrasound (typically controlled in the 20–40 kHz range) creates and collapses microbubbles in the liquid.

The resulting cavitation and microstreaming disrupt cell walls, increase interfacial area and mass-transfer coefficients. This accelerates extraction, homogenization, and emulsification at low temperatures.

Examples

Rapid aroma extraction from calamansi peel; smoothing a mango purée; aiding the emulsification of lemongrass oil into syrup.

Definition

A centrifuge makes juice crystal-clear and better-tasting by spinning at high speed to separate ultra-fine pulp and excess oils. Once the heavy fraction is removed, fruit aromatics pop; the flavor is bright and clean with less astringency/bitterness; the color stays clear and stable; and the juice integrates easily with spirits and syrups.

Clear juice also takes CO₂ well, giving fine bubbles and a light, silky mouthfeel. No additives or colorings—just removing what’s unnecessary to keep the essence, for drinks with a defined, easy-drinking flavor.