This vibrant Purple Potato Kombucha is sweet and fruity. You'd never know there's purple potato powder in it. It'll quench your thirst on a hot summer day!
Have you tried a purple potato? I haven't tried the potato yet, but I did try purple potato powder recently.
It is sweet and fruity, making it the perfect addition to a Purple Potato Kombucha.
I like to add purple potato powder to my morning smoothie. I also have made it into a latte.
- What Does Purple Potato Powder Taste Like?
- What Is Purple Potato Powder Used For?
- Two Types of Fermentation
- What Makes Kombucha Fizzy?
- 🧾 Ingredients
- 🥣 Supplies
- 🔪 Instructions
- Should I Burp My Second Ferment Kombucha?
- How Long Does It Take To Get Fizzy Kombucha?
- 💭 Tips
- 🥃 Kombucha Recipes
- 🧂 You May Need
- 📋 Recipe
- 💬 Comments
What Does Purple Potato Powder Taste Like?
It has a mild sweet flavor.
What Is Purple Potato Powder Used For?
It is a great all natural food coloring. You can add it to smoothies, vegan yogurt, and baked goods.
Since the purple potato powder is so mild, you'd never know it's the added flavor in this Purple Potato Kombucha. It tastes more like fruit juice than kombucha.
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.
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.
- Purple potato: I use purple potato powder, but you could use a cooked puréed purple potato also.
- Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup or your favorite sweetener.
- Pour 1 tablespoon purple powder and ¼ cup maple syrup into each bottle. I used 25 ounce bottles. If you use a different size, you can change the serving size in the recipe card by moving the slider.
- 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.
- Use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
- Shake each time you pour a glassful. The purple potato powder settles in the bottom of the bottle.
*Don't forget to come back and leave your feedback and star rating.
🧂 You May Need
Purple Potato Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour 1 tablespoon purple potato powder and ¼ cup maple syrup into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 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.