Hey Guys and Gals! Sweet loquat with a slow cayenne burn. Start with finished kombucha from the first fermentation.
Ingredients
4 cups kombucha
4 ripe loquats
A pinch of cayenne pepper, about 1/8 teaspoon
Directions
1. Halve the loquats and remove every seed. Chop the flesh.
2. Put the loquat and cayenne into the bottle and fill with kombucha, leaving a little space.
3. Second fermentation: leave at room temperature for 1 to 3 days.
4. Strain, refrigerate to stop the fermentation and serve chilled.