Hey Guys and Gals! Pineapple and coconut, no blender needed. Start with finished kombucha from the first fermentation.
Ingredients
3 cups of kombucha
1/2 cup pineapple juice
1/2 cup coconut water
Directions
1. Mix the pineapple juice and coconut water.
2. Stir in the kombucha and divide into bottles, leaving room at the top.
3. Second fermentation: leave at room temperature for 1 to 3 days. Open a bottle daily to release pressure.
4. Refrigerate and serve chilled.