This is the kombucha to add to your repertoire. This Pineapple Kombucha is sweet and bubbly with a tropical twist.
You can use fresh or frozen pineapple, so it can be made any time of the year. You could even use canned pineapple or pineapple juice.
I always have frozen pineapple in my freezer for smoothies, so I often use that.
For a milder kombucha flavor, try my Green Tea Kombucha with Pineapple.
❤️ Why You'll Love It
- It is light and refreshing.
- It's cheaper than store-bought.
- You can use fresh or frozen pineapple.
Two Types of 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.
For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment the flavored kombucha 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 kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Pineapple: You can use fresh or frozen pineapple. You could also add blueberries, like in my Pineapple Blueberry Kombucha recipe.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Smush ½ cup chopped pineapple into each bottle.
Step 2: Pour your freshly fermented homemade 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.
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 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.
- You can use fresh or frozen pineapple, canned pineapple, or even pineapple juice.
- After it's done fermenting, you can strain out the pineapple or leave it in.
- Store kombucha in the fridge. It can be stored in the fridge for several weeks.
👩🏻🍳 Recipe FAQs
You can use fresh or frozen fruit in kombucha. Just make sure to thaw it first.
5 Secrets To Making Kombucha
Kombucha just got easier!
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- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 12 cups homemade kombucha
- 2 cups chopped pineapple
- If using frozen pineapple, allow it to thaw first so that it's easy to smush into bottles.
- 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 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.