Cherry Ginger Kombucha
Sweet cherries impart a nice fruit flavor and the ginger adds some nice snap and spiciness.
Servings 1 16oz bottle
- 2 tbsp fresh ginger root peeled and minced
- 2 tbsp fresh cherries minced
Multiply the ingredient quantities by the number of 16 ounce bottles of brewed kombucha you want to make.
Peel fresh ginger root and mince in a food processor or with a knife.
Pit and then mince fresh cherries in a food processor or with a knife.
Add minced cherries and ginger to each 16 ounce bottle.
Store the bottles at room temperature for 2 days and then check the fizziness of the brew by loosening the cap to see if it is becoming pressurized by the fermentation.
Continue to check the bottles each day until there is a lot of pressure and the kombucha is nice and fizzy.
Move the bottles carefully to the refrigerator to slow the fermentation process.
When cold, enjoy!