Kiwi Kombucha is a match made in heaven. This fizzy homemade kombucha is tangy and sweet.
Peel kiwis and purée kiwis in a blender.
Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
Pour ½ cup kiwi purée (2 kiwis) 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: 92kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 189mg | Fiber: 2g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 56mg | Calcium: 28mg | Iron: 1mg