When I first began doing a second fermentation with kombucha we used store-bought juice. It was delicious, bubbly, and faintly sweet from the fruit juice.
In recent years, however, I’ve been turning to whole fruits instead for the 2nd fermentation. It is less expensive, more accessible, and simple when you just use whatever fruit you happen to have lying around.
Try this poured over ice for an incredibly refreshing summer drink.
- 1/4 medium (sweet) apple, diced small or 3 tablespoons apple juice
- 1/2 teaspoon cinnamon chips (purchased, or from a broken cinnamon stick)
- Enough kombucha to fill your 16-ounce vessel.
- Add the apple or juice and cinnamon chips to your pint-size vessel.
- Fill with kombucha, leaving about 1/2 inch of headspace, depending on the shape of the container.
- Cap tightly and allow to culture 2 to 7 days, depending on temperature, or until kombucha is carbonated to your liking.
- Move bottles to cold storage. If refrigeration is not available, consume soon after.
- When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
- Pour through a strainer into a glass to remove apple chunks and cinnamon chips.