Yuja Cha (Korean Citron Tea)
Dive into the refreshing world of Yuja Cha, a delightful Korean citron tea that’s not just a treat for your taste buds but also a powerhouse of probiotics! This zesty infusion combines the vibrant flavors of juicy yuja (citron) and a touch of honey, creating a sweet and tangy brew that warms you from the inside out. Perfect for cozy evenings or a pick-me-up any time of day, this tea is your new go-to for health and happiness!
Prep
15
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 15 cm de gengibre
- 400ml de suco de limão (qualquer espécie ) e todas as suas cascas, isso dá em médias uns 8 limões -12 limões (13.5 fl oz)
- 100ml de água (3.38 fl oz)
- 1 litro de água para 1 colher de água sanitária (4.23 cup)for soaking lemons
🫙Pantry Staples(1)
- 350g de açúcar (1.75 cup)can be replaced with cane molasses or honey
👨🍳 Instructions
- 1
Wash the lemons well and soak them for 20 minutes in a solution of water and bleach, then rinse thoroughly and remove the peels, avoiding the white part.
- 2
Cut the peels into strips or process them and set aside.
- 3
Remove the pulp from the lemons and blend it in a bowl with sugar, the peels, the blended pulp, the cut ginger, and water, mixing everything well.
- 4
Place the mixture in a well-sealed jar.
- 5
Let it ferment for at least 3-7 days, stirring it twice a day. After fermentation, store it in the refrigerator where it can last for many months.
- 6
To make a tea of 200ml, add 2 tablespoons of the conserve.
💡 Pro Tips
- ✓Maintain fermentation temperature at 68-72°F because yeast activity doubles every 18°F increase, and temperatures above 75°F can promote harmful bacteria over beneficial lacto-fermentation.timing68-72°F
- ✓Use a 1:1 sugar to citrus ratio by weight because sugar concentration below 50% won't create the osmotic pressure needed to prevent spoilage during fermentation.ingredient1:1 ratio by weight
- ✓Remove exactly the white pith layer because it contains 30% more limonin than the colored zest, which becomes increasingly bitter during the 3-7 day fermentation process.technique30% more limonin
- ✓Stir twice daily at 12-hour intervals using a clean wooden spoon to redistribute natural yeasts and prevent surface mold formation that occurs when oxygen exposure exceeds 24 hours.timing12-hour intervals
- ✓Use a jar with 25% headspace because citrus fermentation produces CO2 gas that expands the mixture by 15-20% volume, preventing jar breakage from pressure buildup.equipment25% headspace
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Yuja Cha (Korean Citron Tea)
Dive into the refreshing world of Yuja Cha, a delightful Korean citron tea that’s not just a treat for your taste buds but also a powerhouse of probiotics! This zesty infusion combines the vibrant flavors of juicy yuja (citron) and a touch of honey, creating a sweet and tangy brew that warms you from the inside out. Perfect for cozy evenings or a pick-me-up any time of day, this tea is your new go-to for health and happiness!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 15 cm de gengibre
- 400ml de suco de limão (qualquer espécie ) e todas as suas cascas, isso dá em médias uns 8 limões -12 limões (13.5 fl oz)
- 100ml de água (3.38 fl oz)
- 1 litro de água para 1 colher de água sanitária (4.23 cup)for soaking lemons
🫙Pantry Staples(1)
- 350g de açúcar (1.75 cup)can be replaced with cane molasses or honey
👨🍳 Instructions
- 1
Wash the lemons well and soak them for 20 minutes in a solution of water and bleach, then rinse thoroughly and remove the peels, avoiding the white part.
- 2
Cut the peels into strips or process them and set aside.
- 3
Remove the pulp from the lemons and blend it in a bowl with sugar, the peels, the blended pulp, the cut ginger, and water, mixing everything well.
- 4
Place the mixture in a well-sealed jar.
- 5
Let it ferment for at least 3-7 days, stirring it twice a day. After fermentation, store it in the refrigerator where it can last for many months.
- 6
To make a tea of 200ml, add 2 tablespoons of the conserve.
💡 Pro Tips
- ✓Maintain fermentation temperature at 68-72°F because yeast activity doubles every 18°F increase, and temperatures above 75°F can promote harmful bacteria over beneficial lacto-fermentation.timing68-72°F
- ✓Use a 1:1 sugar to citrus ratio by weight because sugar concentration below 50% won't create the osmotic pressure needed to prevent spoilage during fermentation.ingredient1:1 ratio by weight
- ✓Remove exactly the white pith layer because it contains 30% more limonin than the colored zest, which becomes increasingly bitter during the 3-7 day fermentation process.technique30% more limonin
- ✓Stir twice daily at 12-hour intervals using a clean wooden spoon to redistribute natural yeasts and prevent surface mold formation that occurs when oxygen exposure exceeds 24 hours.timing12-hour intervals
- ✓Use a jar with 25% headspace because citrus fermentation produces CO2 gas that expands the mixture by 15-20% volume, preventing jar breakage from pressure buildup.equipment25% headspace