Hey Guys and Gals! Ripe mango makes one of the fizziest kombuchas there is. Start with finished kombucha from the first fermentation.
Ingredients
4 cups of kombucha
1/2 cup ripe mango, pureed or finely diced
Directions
1. Puree the mango and divide it between the bottles.
2. Pour in the kombucha, leaving room at the top.
3. Second fermentation: leave at room temperature for 1 to 2 days. Mango is high in sugar and builds pressure quickly, so open a bottle daily.
4. Refrigerate, strain if you like and serve chilled.