This is the kombucha to add to your repertoire. This Pineapple Kombucha is sweet and bubbly with a tropical twist
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.
Calories: 69kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 30mg | Fiber: 1g | Sugar: 17g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg