This light and fizzy probiotic rich beverage gets a delicious fruity apple flavor during it's second fermentation.
Course Drinks
Cuisine Chinese
Prep Time 2 minutesminutes
Total Time 1 dayday4 hourshours48 minutesminutes
Servings 6servings
Calories 73kcal
Author Tristin Rieken
Ingredients
64ozplain kombuchaeither home brewed or store bought
1 ½cupspink lady applesdiced
3cupsapple ciderunfiltered
Instructions
Divide the chopped apples and cider into 16 ounce lidded bottles ensuring that the total fruit/juice amount does not exceed 30% of the bottle.
Pour plain kombucha to fill leaving very little headspace, so that it gets fizzy as fast as possible. Secure lids.
Let sit at room temperature (70- 85 degrees) for at least 72 hours up to 7 days.
Then store the bottled kombucha in the refrigerator until you are ready to drink.
Serve chilled.
Notes
The longer you let the second ferment sit at room temperature the more the vinegar flavor will develop. With increased fermentation you also increase the risk of explosion. Fermenting inside a cardboard box is recommended.