Hey Guys and Gals! Pineapple puree and a pinch of cayenne. Start with finished kombucha from the first fermentation.
Ingredients
64 ounces plain kombucha
4 cups cut pineapple
1/8 tsp cayenne pepper
Directions
1. Peel, core and cut up the pineapple.
2. Blend the pineapple, cayenne and about one cup of the kombucha to a puree.
3. Filter now for more liquid in the bottle, or filter after fermenting.
4. Mix with the rest of the kombucha and divide into bottles, leaving room at the top.
5. Second fermentation: leave at room temperature for 1 to 3 days. Pineapple ferments fast, so open a bottle daily to release pressure.
6. Refrigerate to stop the fermentation and serve chilled.