Spiced Pear Kombucha
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.
Servings: 8 cups
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
- *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.
Nutrition
Serving: 1cup (differs by fermentation length) | Calories: 47kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Sodium: 11mg | Fiber: 3g | Sugar: 4g