For a cool weather kombucha flavor, you have to try this Spiced Pear Kombucha! Cloves and ginger transform this fruity flavor into a cozy cider-like drink.
After picking more apples and pears than we knew what to do with this fall, making kombucha seemed like the logical solution.
So we left the summer flavors at the door and made a Spiced Apple Kombucha with sweet apples and cinnamon sticks. And now, pear gets its time to shine!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- Second Fermentation: This is when you carbonate the kombucha by adding sugars (like pears!) and bottling it.
In order to make this Spiced Pear Kombucha, you will need to have finished the first fermentation already and have some kombucha that’s ready to be carbonated!
Spiced Pear Kombucha Ingredients
- Kombucha: You’ve brewed your kombucha in the first fermentation with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
- Pear: Use any variety of sweet pear you have on hand here. Aim for the juiciest, most ripe fruit.
- Ginger: Fresh grated ginger brings flavor and fizz to this kombucha.
- Cloves: Just a few whole cloves give this kombucha a cozy, warming flavor.
How to make Spiced Pear Kombucha
Making your own Spiced Pear Kombucha is super easy. The process goes something like this:
- Prep: Finely chop the pear (small enough so that the pieces will fit in your fermentation bottles).
- Bottle: Add kombucha, pear, and ginger, and cloves to fermentation bottles.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving.
You can, of course, make this a pure pear kombucha by omitting the spices!
Spiced Pear Kombucha
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 1 pear finely diced
- 2 tsp grated fresh ginger
- 4 whole cloves
- Bottle: Evenly distribute diced pear, grated ginger, and cloves into fermentation bottles*. (If using more than 4 bottles, add a clove to each bottle). Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining out the fruit and ginger fibers. Can be stored in the fridge, tightly sealed, for several weeks.
- *If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.
- You can make this a pure pear kombucha by omitting the ginger and cloves.
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2 thoughts on “Spiced Pear Kombucha”
This sounds delicios!
Can I use crystalized ginger or chopped dried ginger in this recipe?
If so, how much of either would I use in place of the fresh ginger?
Yes! It’s hard to say, but I would probably use about half the amount of crystallized ginger as you would fresh.