Hey Guys and Gals! A mellow coconut and maple kombucha. Start with finished kombucha from the first fermentation.
Ingredients
3 cups of kombucha
1 cup coconut water
1 tablespoon pure maple syrup
Directions
1. Stir the maple syrup into the coconut water until dissolved.
2. Mix 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 to stop the fermentation and serve chilled.