You’ve flavored your second fermentation with deliciously sweet fruit but now you’re wondering…can this fruit go bad?
So you took weeks (maybe even months) to make your SCOBY. Then you went through the whole process of the first fermentation. And then you flavored your kombucha with fruit or fruit juice and it’s perfectly tasty. But now you’re wondering…does the fruit in kombucha go bad? Will this fruit rot and ruin all of my hard work?
This is a questions I’ve been getting often, so I thought I’d hop in and answer it once and for all! The answer: if all is done correctly, the fruit doesn’t go bad.
Why the fruit in kombucha doesn’t go bad
When you add fresh, non-moldy fruit into your kombucha, you’re plopping it into an environment that should be free from bad molds or bacteria. Not only that, but it’s an environment that’s pretty acidic, which prevents rot from occurring. So by adding fruit, you’re effectively preserving or pickling your fruit, and it will not go bad.
After the second fermentation is complete and the kombucha has a good level fizz, transfer the bottles (fruit and all) into the refrigerator to stop the fermentation. They will stay good in the fridge for many months.
(Pro-tip: If mold is going to happen, it’s almost always in the first fermentation, not the second fermentation. More on kombucha mold here.)
Can you eat the fruit pieces in kombucha?
You can even eat the fruit that was used to flavor your kombucha! The taste and texture will have changed, becoming soft and taking on the acidic flavors of the kombucha.
If that’s not your thing, simply strain the fruit out before serving. You can strain it then pour back into fermentation bottles, or pour the kombucha through a small mesh sieve directly into your serving glass.