How to Make Gotu kola tonic
Fermented gotu kola tonic harnesses this brain-boosting herb's benefits in a probiotic beverage. The mild, slightly bitter green flavor develops complexity through fermentation.
Category: Medicinal & Tonics · Method: Lactic Acid · Time: 7-21d · Difficulty: 2/5 · Yield: varies · Temp: 18-22°C
History
Gotu kola (Centella asiatica) is revered in Ayurvedic and Traditional Chinese Medicine as a longevity herb. Elephants eat it, inspiring the belief it promotes memory.
Ingredients
- 2 cups Fresh gotu kola leaves — Or 1/4 cup dried
- 4 cups Water — Filtered
- 2 tbsp Honey — Raw
- 1 tbsp Lemon juice — Fresh
Equipment
- Saucepan
- Glass jar
- Strainer
- Bottles
Instructions
Make tea
Steep gotu kola in hot water 20 min. Cool.
Time: 30 min
Strain and flavor
Strain out leaves. Add honey and lemon.
Time: 10 min
Ferment
Transfer to jar, cover loosely. Ferment 3-5 days.
Time: 3-5 days
Bottle
Strain, bottle, refrigerate.
Time: 10 min
Fermentation Timeline
- Day 1: Infuse — Herb flavors extract.
- Day 2-3: Ferment — Mild bubbling begins.
- Day 4-5: Ready — Herbaceous, tangy tonic.
Signs of Success & Spoilage
Good signs
- Green color
- Herbal aroma
- Mild tang
- Light fizz
Warning signs
- Mold
- Off smell
- Brown color
- No activity
Troubleshooting
- Too bitter
- Cause: Over-steeped Solution: Steep shorter time, add more honey.
Storage
Refrigerate Keeps 2-3 weeks. Best consumed within 2 weeks.
Health Benefits
- Cognitive support
- Probiotics
- Triterpenoids
- Antioxidants
- Circulation support
Serving Suggestions
- Morning tonic
- Study aid
- Smoothie addition
- Afternoon refresher
- Meditation drink
Related Medicinal & Tonics Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable