1/2gallonkombucha from a first fermentationthis is not store bought kombucha, 1.9 L
1/2cupmashed bananaabout 1 large banana
1Tbspdark brown sugar
1/4tspcinnamon
Optional: pinch of ground cloves and/or nutmeg
Instructions
Puree fruit: Puree or mash the banana into a paste.
Bottle: Evenly distribute banana, brown sugar, and cinnamon into fermentation bottles. Pour in 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 fibers. Can be stored in the fridge, tightly sealed, for several weeks.