This Chai Pear Kombucha is flavored with pear and warming chai spices. It's the perfect drink for fall. It's a great alternative to cider.
Pears get their time in the spotlight in this Chai Pear Kombucha. Made with homemade chai spice mix and fresh juicy pears, this kombucha will win over your heart.
Serve it alongside or in place of apple cider for fall, along with a Pear Kombucha recipe.
If you like the warming flavor of chai spice, try some Chai Overnight Oats or Chai Chia Pudding.
You could also make your own Chai Spice Mix to add to your favorite baked goods.
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Two Types of Fermentation
To make homemade kombucha, you start with the first fermentation.
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
To make Chai Pear Kombucha, you will be making a second fermentation.
The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment even longer, if needed, letting the kombucha ferment up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and / or sweetener), carbon dioxide builds.
🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Pear: I used freshly chopped pears. You could also use pear juice
- Chai spice mix: I used homemade chai spice mix. You could also use chai simple syrup if you want to add sweetener.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Smush ½ cup chopped pear and 2 teaspoons chia spice mix into each bottle. Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness. For this recipe I let mine ferment 5 days.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends how much sugar you have in the kombucha. (Sugar in the form of fruit and / or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
💠Tips
- Use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Strain the chopped pears after fermenting, if desired.
- Shake bottle before pouring a glassful.
- Refrigerate after the kombucha is done fermenting.
- I used chopped pears but you could also use pear juice.
5 Secrets To Making Kombucha
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📋 Recipe
Chai Pear Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha
- 2 cups chopped pears
- 8 teaspoons chai spice mix
Instructions
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup chopped pears and 2 teaspoons chai spice mix into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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