Scotch Bonnet Ferment
I love to use the Scotch Bonnet and Garlic ferments as tonics! I'll take a small amount of either or both if I or the family are feeling 'under the weather'. They work a treat.
Like the Scotch Bonnet oil and Garlic oil, the amounts you use will depend on the size of your fermentation vessel. I use fermentation crocks for this purpose as they keep the ferment cool and dark, but you can use any jar. Use a cloth over the top and secure it with an elastic band. This is to allow bubbles out but no nasties in. Use sweet Kombucha as this will become sour as the fermentation proceeds. As you decant off small amounts to use on a daily basis, remove the SCOBY that will form on top of the scotch bonnet and top up with more Kombucha. No need to replace the scotch bonnet for at least 6 months. It will create new and great bioactive substances for you!
Ingredients
- Handful of Scotch Bonnet or enough to fill 2 layers of your fermentation vessel
- Sweet Kombucha
Method
- Blanch the scotch bonnet in boiling hot water for 1 minute. Drain away the water and leave the scotch bonnet to cool down.
- Once cool, add the scotch bonnet to your fermentation vessel and top up with sweet kombucha.
- Place the lid on the fermentation vessel and leave to ferment for at least 1 week and as much as 3 months before you begin to use this.
- Enjoy!