Winter Solstice Wonder Recipe
The essence of the winter solstice around here can be summed up in one recipe: Fermented German Glühwein. This mixture can be used pretty much right away - but the longer you keep it the deeper it gets. So, make it at this darkest time of year and sip till spring. The orangey, gingery, sweet tart spiciness makes for a cozy season. We use it for mulling cider, kombucha, juice, and wine (if that’s your jam).
The original recipe comes from Kobo Fermentary’s viral instagram post that became this video. The directions are below, with a list of what you need to procure - and we highly suggest going right to the store so you can be drinking this for the rest of the winter. Watch the video though, as she walks you through it clearly and has a lot of little tips and tricks.
It's a great gift! So make double or triple and give some away.
Here is the list of ingredients Kobo Fermentary suggests (but feel free to play fast and loose - I have heard of using pineapple, guava, cranberries, pears, blood oranges, so go for it):
- 1 tight-skinned orange
- 1 big apple
- 1/2 a lemon or 1 lime
- 2 inch piece of ginger with skin
- 2 tsp of mulling spice (see below)
- 75% by weight - sugar or honey
- 4 tbsp or 60ml of starter culture of choice (kombucha, ginger bug, koji water, water kefir, whey, etc. I used some kombucha and a tsp of powdered koji).
Kobo’s mulling spice mix:
- 1 tsp each of the following:
- Must have: cinnamon, cloves, nutmeg, cardamom pods, star anise.
- Nice to have: bay leaf, allspice/juniper berries, coriander seeds, ground ginger, mace.
- Use whole or blend up into a mulling spice mix. Keeps in the freezer for YEARS!
Now for the how-to:
They suggest that you slice up your fruit into slices and then cut each slice into quarters and then cut the ginger into thin slices. Toss everything with the mixed spice and sugar (or mix spice with honey). Mix in the starter culture and pack into jars. That’s it.
The best part is you can use it pretty much as soon as it liquifies, which is in a day or two, but you can also store it for a year. It gets better and better so if you forget some in your fridge till next winter, you will thank yourself.
When you are ready to use it, pour kombucha, cider of any variety, or wine into a saucepan and warm it up on low heat. Add one big tablespoon of the essence of solstice mix per cup of liquid. When the liquid heats up to warm but still drinkable, it’s time to strain and enjoy.
If you make it, go ahead and tag @kobofermentary (and us @pangeaorganics) on instagram and tell us how much this wonder recipe changed your life and your solstice game.
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