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.