Step 1

Cut the ends off the watermelon and slice it in half the long way.

Step 2

Scoop out the flesh and chop into smaller pieces on your cutting board - no need to remove seeds.

Step 3

Place that watermelon (and optional mint) in the blender with a tiny (1/8 C of less) amount of water to get it started. If the watermelon is sweet, there should be no need for extra sugar. However, if your melon is lacking in sweetness, add 1/8 - 1/4 C. sugar to the blender while you puree the flesh.

Step 4

Pour the watermelon juice through a fine strainer into a large quart canning jar or measuring cup.

Step 5

Gather your clean, empty kombucha bottles (5-6) and divide your watermelon juice equally - 25-30% juice in each jar, topped off with kombucha.

Step 6

Allow several inches of headspace for the kombucha to second ferment. Top each bottle with your cap, tighten, and push to the rear of the counter. Repeat with all bottles.

Step 7

Allow that kombucha at least 2 days at room temperature to second ferment. After two days, move the bottles to the fridge and enjoy within a week.

Step 8

*Remember: Over the period of two days, any added sugar will get eaten by the natural sugars in the kombucha - be careful when opening your bottles. If you allow them to second ferrment for too long, those gasses in the jar can create quite an explosion.