Strawberry Kiwi Kombucha Recipe
This strawberry kiwi Kombucha recipe is for 1 gallon ofKombucha. 1 gallon of Kombucha is enough to fill six 16 oz. fermentationbottles. If you have less or more Kombucha required in this recipe,adjust the amount of the ingredients accordingly.
Equipment
- 1 Homebrewing kit For first fermentation
- 1 Heating mat For first fermentation
- 1 Boochsleeve For first fermentation
- 1 Bottlebrush kit For cleaning bottles
- 6 Bottles (16 oz.) or 2 Growlers (½ gallon)
- 1 Funnel For second fermentation
- 1 Mesh strain colander For second fermentation
- 1 PBW cleaner For cleaning bottles
Ingredients
- 1 gal Kombucha
- 1 cup Strawberries ($1.37 to $1.5 per lb)
- 2 Kiwis ($1.09 to $1.1 per lb.)
Instructions
- Clean your bottlesYou have to make sure that your fermentation bottles arefree from contaminants so it is essential that you clean your bottles firstbefore adding your flavorings and Kombucha liquid. To clean your bottles,dilute your PBW cleaner in water and scrub your bottles using your bottlebrushkit. After this, rinse and dry your bottles properly.
- Prepare your ingredients Remove the green leafy top of the strawberry and peel thekiwis. Next, slice your strawberries and kiwis finely so you can add the slicesto your bottles easily. Then, divide your strawberries and kiwi slices into sixportions.
- Add the strawberry and kiwi slices into the bottleAdd one portion of your strawberry and kiwi for each bottle.Feel free to add or lessen the amount of flavorings depending on your preferredtaste.
- Fill your bottle with Kombucha liquid Place the funnel on the mouth of your fermentation bottleand pour in your Kombucha liquid slowly to avoid mess. To strain the extrayeast, you may use a mesh strain colander before transferring your Kombuchaliquid. Leave about ½ to 1 inch of headspace on your bottles to ensure goodcarbonation. After filling your bottle, slightly shake it to mix theingredients.
- Ferment Seal your bottles shut and place them in your fermentationstation with room temperature that is between 60℉ to 85℉. Allow yourKombucha to ferment for 3 to 14 days depending on the carbonation and yourpreferred taste. If you need or want a warmer brewing temperature, you may usea heating mat.
- Store your finished Kombucha in the refrigerator Once you’ve achieved your preferred taste, you can move andstore your Kombucha in the refrigerator. Keeping your Kombucha in a place witha cold temperature can inhibit the fermentation process and preserve yourdesired Kombucha flavor.
- Serve and enjoy Finished bottled Kombucha can have residues that can beunsightly for some. If the residues make you feel uncomfortable, you may filterthem with a strainer before serving.
Tried this recipe?Let us know how it was!