Apple, Ginger and Pineapple Kombucha
I LOVE KOMBUCHA! Seriously. And so does my littlest one Gabe. He is 10 and he drinks it all the time. I have gotten to the point where I start are new batch before the first one is finished so that we can have a constant supply. The Apple Ginger recipe belongs to Gabe. I was trying my hand on second fermentation and he wanted to try apples and ginger. Turns out it is A-MAZ-ING! I used pumpkin kombucha and then added in fresh apples and ginger. I also tried adding in pineapples and ginger and both are delicious. The pumpkin kombucha is made from a combination of pumpkin tea and black tea. It has become my favorite. I made the pineapple ginger using jasmine tea and black tea. 4 tea bags of each to 4 quarts of water. You can use your favorite kombucha recipe and then second ferment by adding in fresh fruit or fruit juice.
Do you have your favorite second ferment combinations? if so please share.
Also- BEWARE- second fermentation needs to put in bottles that will not break easily. It will get very fizzy as the pressure builds up from the second fermentation process. I learned this by accident. I went to open my bottle of apple ginger from my last batch- and when i did it shot out 20 feet across my kitchen like a bottle of champagne. The lesson here is to only let it second ferment 2-3 days. A week was way too long. Use bottles that have a latch like the one pictured. I got mine from Marshalls for $1.99 each. Total deal!
- Finished Kombucha
- 1/2 apple or 1/4 cup pineapple slices
- 2 inch fresh ginger sliced
- Place your finished first fermented kombucha in the bottle of your choice. Add in 1/2 apple chopped or 1/4 cup pineapple slices and your sliced ginger root. Close the top tightly and let ferment on your counter 2-3 days. Taste and if you want more flavor you can let it ferment a few more days.
- Be careful when opening as pressure builds up and makes a very fizzy kombucha.