Hey Guys and Gals! Sweet pineapple with a little heat. Start with finished kombucha from the first fermentation.
Ingredients
4 cups of kombucha
1/2 cup fresh pineapple, diced or juiced
2 thin slices of jalapeno, seeds removed
Directions
1. Add the pineapple and jalapeno to the bottles. One slice of jalapeno per bottle is plenty to start.
2. Pour in the kombucha, leaving room at the top.
3. Second fermentation: leave at room temperature for 1 to 3 days. Pineapple ferments fast, so open a bottle daily to release pressure.
4. Refrigerate, strain and serve chilled.