Pineapple gives a tropical touch to this kombucha. We add a little mint to make this deliciously refreshing drink... that is a lot cheaper than a trip down south!
1½cupfinely diced or coarsely crushed pineapple(The pineapple can be fresh, frozen or canned. The important thing is that it has taste! You can also replace it with 1 cup (250 ml) of pineapple juice.)
⅓cupcoarsely chopped fresh mint
Steps
Infusion and Fermentation
Pour 500ml of boiling water into the jar.
Infuse the tea for 10 minutes directly in the jar, then remove the tea.
Add the sugar and stir until dissolved.
Add water to reach a total of 3 litres (your tea is now lukewarm).
Add the kombucha scoby with its liquid culture.
Cover the container with the cloth cover and secure with an elastic or string.
Leave to ferment for 10 to 15 days at room temperature.
Add Flavour
Pour the pineapple and mint into the kombucha jar.
Cover the jar with a stopper and place in the refrigerator overnight.
Take the kombucha out of the refrigerator and strain through a sieve or cloth filter.
Save the pineapple chunks and mint for your next smoothie.
Bottle in pressure-resistant bottles, then keep at room temperature for two or three days.
For more effervescence, leave for 1 or 2 more days. The duration of the second fermentation may vary depending on the temperature.
Refrigerate when the kombucha is sufficiently fizzy (careful about the pressure!)
Have you tried it?Share and tag @revolutionfermentation!