OUR STORY
HOW IT ALL BEGAN
Inspired by the history of Kombucha and our years as tea lovers we are excited to brew our premium Kombucha with all its benefits together with finest teas we love. I t was about the beginning of 2019 that we decided to start over as Kombucha brewers.
After many months of learning about fermentation our favorite teas, different blends, the history of Kombucha, what it takes to brew in an authentic way and finding a home, we are 2020 finally ready to produce premium Kombucha in our Ibiza-based brewery with best organic teas from the south of Japan.
We are working with heart and the nature to brew Kombucha with the best natural ingredients as a nutrient rich, refreshing drink for all people. We believe great taste and health benefits are going hand in hand. Refreshing drinks don’t have to be full of sugar, artificial ingredients and without any nutritional value. The new way of refreshing in a fantastic balance of sour and sweet with excellent rafinesse.
And there are so many ways to combine Kombucha- so everyone find his favorite taste.
An ancient wisdom for your body, mind and energy.
As a tribute for the ocean embracing us in Ibiza, we call our Kombuchas, Umiko, child of the Ocean.
UMIKO IBIZA RECETAS
2 fresas grandes en rodajas finas.
Jugo de 2 naranjas
Jugo de un limon
1/4 taza de ginebra
1 botella de vino tinto frío
250 ml de Umiko
Hojas de salvia y olivas de Ibiza
Frambuesas (opcional)
MÉTODO:
Paso 1
Fruta bien fría, ginebra, vino y tu Umiko.
Corta el limón, la manzana, la naranja y las fresas en rodajas finas y colócalas en una jarra grande de vidrio. Vierte el vino, la naranja y el jugo de limón y remover.
Enfriar en el refrigerador durante una hora para enfatizar los sabores.
Paso 2
Cuando esté listo para servir, tritura la fruta ligeramente con una cuchara de madera, agrega la ginebra y la kombucha y mezcla bien, coloca algunos cubitos de hielo en la jarra.
Agrega la albahaca, la salvia, las olivas de Ibiza y las hojas de menta y frambuesas a los vasos antes de servir. Receta inspirada en Melanie Gonzalez
½ taza de espinacas
1 trozo pequeño de apio
1 manzana
1 rodaja piña
1 trocito jengibre o jengibre molido
4 ramas perejil
6 cubitos de hielo
2 hojas de menta y 2 arándanos
3 tbsp native Ibiza olive oil
2 skinless, boneless chicken breasts, pollo payés
1 large cos or romaine lettuce, leaves separated
For the dressing
1 garlic clove
2 anchovies from a tin
medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
5 tbsp homemade mayonnaise
1 tbsp Umiko Vinegar
STEP 1
Heat oven to 200C/fan 180C/gas 6. Tear the 1 the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp native olive oil.
STEP 2
Rub the oil into the bread and season with a little salt from Ibiza if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
STEP 3
Rub 2 skinless, boneless pollo payés chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.
STEP 4
Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
STEP 5
Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.
STEP 6
Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp Umiko vinegar. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.
STEP 7
Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.
STEP 8
Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.
200g of noodles
100g of beef filet
100g of blueberries
50g of parsley
2 tablespoons of sugar
1 tablespoon of salt
Powder sweet gingerbread gummies cheesecake tart. Oat cake carrot cake muffin toffee sweet roll fruitcake icing croissant cheesecake. Brownie jelly-o halvah topping. Chupa chups wafer chupa chups. Lollipop cupcake tart cake carrot cake marshmallow.
Brownie pastry sweet caramels oat cake toffee caramels candy canes. Carrot cake brownie oat cake donut donut cheesecake danish pie.
Enjoy!
2 tablespoons UMIKO vinegar any kind works
2 pieces sprouted or whole grain bread
1 avocado Ibiza Km- o
a handful of greens spinach/chard/arugula etc
salt and pepper
a drizzle of Umiko Shrub
Directions:
1. Bring a medium non-stick saucepan full of water (about 2 1/2-3 inches deep) and 2 tablespoons of vinegar to a full boil under a lid.2. Break eggs carefully into individual ramekins.3. Turn off heat and immediately add eggs gently. To add the eggs tip the corner into the hot water and allow the water to pool into the ramekin. Jiggle the cup slightly to let it start to set the egg, then pour out into the pan. Replace lid.4. Set timer for 3-4 minutes for runny eggs, 4-5 minutes for medium. Do not lift lid!5. While they are poaching toast the bread.6. Smash avocado and season to taste with salt and pepper.7. Using a slotted spoon remove poached eggs to a paper towel to drain momentarily. If they are a little underdone to your liking leave in water for another minute or two.8. Top toast with avocado, a handful of greens, poached egg and a pinch more of salt and pepper. Add a drizzle of Umiko Shrub. Recipe inspired in "the adventure bite"
UMIKO IBIZA STORIES
The finest teas from the south of Japan, heritage of the tradicional fermentation wisdom and love & fun became Umiko
How We Got Started
Inspired by the history of Kombucha and our thinking of the health & how our body work, we are excited to brew our premium Kombucha with all its benefits. It [...]
Our Journey
We are delighted to find that Kombucha is getting more and more attention in our society and that many young Kombucha brewers have emerged who want to make this [...]
Our Passion
That’s more than passion, Kombucha has became our life. Passion is the energy we dedicate to our Kombucha
The Future
We believe in tradicional, regional, slow and fair business. This is our core philosophy and the heart of our premium kombucha. From our family to your family We are [...]
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