Hey Guys and Gals! Ripe pear with warm spice. Start with finished kombucha from the first fermentation.
Ingredients
4 cups of kombucha
1/2 ripe pear, finely diced
1/4 cinnamon stick
2 whole cloves
1/2 teaspoon fresh grated ginger
Directions
1. Divide the pear and spices between the bottles.
2. Pour in the kombucha, 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, strain and serve chilled.