Li hing mui Kombucha
Aloha! Have you had li hing mui before?
It’s an amazing product that is commonly found in Hawai’i. It is made with pickled plums, which are ground and dried.
Li hing mui translates to “traveling plum” in Cantonese, and was brought over by Chinese immigrants to Hawai’i back during the sugar plantation boom. In Hawai’i we also call it “crack seed”.
I prefer the white type because it’s healthier without Red40.
I would describe the flavor as salty, sour, and a little sweet!
Since it’s introduction it’s become quite ubiquitous with Hawaiian desserts. You can find it rimming cocktail glasses, as a coating for malasadas, candies and dried fruit, or dusting the tops of shave ice! It functions more or less like the Mexican “tahin” found on the mainland. I always make sure to top up my stash when I’m back home.
Here is one way that I enjoy lihing mui - in kombucha! I’m a big fan of fermentation for the flavor and health benefits. Making your own kombucha is quite easy once you get it going. All you’ll need is a SCOBY(kombucha starter), black tea, sugar, and water. I’ll post a link to the master recipe I use (from Reddit).
Mahalo for reading!
Li hing mui kombucha
1 quart plain kombucha (see notes)
1 tablespoon li hing mui powder (or adjust to taste)
2–4 tablespoon mango or pineapple juice 3-4 kombucha bottles (see notes)
Instructions:
Combine all kombucha ingredients in a large container. Use a whisk to ensure the powder is completely dissolved. Prepare your bottles. Pour in your plain kombucha, leaving about one inch of space at the top.
Close tightly and let sit at room temp for 2–3 days.
Taste on day two. You’re looking for a tangy, sweet, slightly salty balance, with some good bubbles. Once it’s carbonated to your liking, refrigerate.
Notes:
Here is the recipe i use for my base kombucha!
For kombucha bottles, you can use just about any solid glass container. Flip top lid bottles are the best, as they contain the pressure than other bottles. But you can also use old kombucha or beer bottles!
I personally prefer the white li hing powder since it doesn’t have Red 40 present in it, but it is a bit harder to find! Here is a link to the white version. The flavor will be the same.
