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!
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.
Notes
Use freshly made kombucha that has not been refrigerated yet.