Pineapple Basil Kombucha

Name: Pineapple Basil Kombucha
Prep time: 72 h
Total time: 72 h
Ingredients: ½ gallon kombucha from a first fermentation (this is not storebought kombucha, 1.9 L); ½ cup chopped pineapple* (100 g); ¼ cup loosely packed fresh basil leaves (20 g)

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(8)

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Prep Time: 4320 minutes

Total: 4320 minutes

Servings: 8

Cost: $1.16 /serving

Author : Sarah Bond

basil kombucha herby kombucha pineapple basil kombucha

Ingredients

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½ gallon kombucha from a first fermentation (this is not storebought kombucha, 1.9 L)½ cup chopped pineapple* (100 g)¼ cup loosely packed fresh basil leaves (20 g)

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Instructions

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Step 1

Puree: Use a handheld immersion blender or countertop blender to puree pineapple and basil until smooth (if needed, add a splash of kombucha to get things moving).

Step 2

Bottle: Transfer kombucha into fermentation bottles**, leaving about 3 inches empty at the top. Evenly distribute pineapple mixture into each bottle. Seal tightly.

Step 3

Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.

Step 4

Enjoy: Strain the kombucha to remove debris (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.