Medlar Kombucha Recipe D.I.Y.

Hey Guys and Gals! Bletted medlar tastes like spiced apple butter, and it is great in kombucha. Start with finished kombucha from the first fermentation.

Ingredients

• 4 cups kombucha
• 2 tablespoons bletted medlar pulp, no skin or seeds
• 1 small piece of cinnamon stick (optional)

Directions

1. Squeeze the soft pulp out of the medlars and stir it into the kombucha. Bottle, leaving a little space.
2. Second fermentation: leave at room temperature for 1 to 3 days.
3. Strain, refrigerate and serve chilled.

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