This Pineapple Green Tea Kombucha is sweet, tart, and bubbly. Made with fresh or frozen pineapple, you can have it any time of the year!
Green tea kombucha with pineapple is a sure thing. The flavors are the perfect balance of sweet and tart.
Since you can use fresh or frozen pineapple for this recipe, you can be whisked away to the tropics anytime you want!
Green tea kombucha is milder than kombucha made with black tea. It is light and refreshing and pairs well with pineapple.
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.
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.
- Homemade green tea kombucha: You'll need freshly made green tea kombucha that has not been refrigerated yet.
- Pineapple: You can use fresh or frozen pineapple.
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.
Step 1: Pour ½ cup of chopped pineapple into each bottle.
Step 2: Pour your green tea kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: 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 Pineapple Green Tea Kombucha recipe I let it 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 it 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 on 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.
- Use bottles with swing-top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
- Strain out the pineapple, if desired.
- Refrigerate after the kombucha is done fermenting.
👩🏻🍳 Recipe FAQs
Since the green tea that is used in kombucha has caffeine, so does the kombucha.
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Pineapple Green Tea Kombucha
- 12 cups green tea kombucha
- 2 cups chopped pineapple
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Smush ½ cup chopped pineapple into each 25 ounce bottle.
- Using a funnel, pour freshly made green tea 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 (or a few times a 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.