Pumpkin Kombucha: Second Ferment
Infuse your autumn with some festive pumpkin kombucha. With probiotics and a light sparkle, this brew has an earthy pumpkin spice flavor.This recipe will make about six 16-18oz bottles.
Servings 12
Calories 112kcal
Equipment
- One Gallon Glass Wide Mouth Jar or Large Glass Pitcher
Ingredients
- 12 cups fermented kombucha
- 1 ¼ cups pumpkin puree fresh or canned
- ¾ cup pure maple syrup
- 1 ½ teaspoon ground cinnamon
Instructions
- Add the raw kombucha, pumpkin puree, maple syrup, and ground cinnamon to a glass pitcher or large mason jar. Stir well.
- Use a funnel to pour the mixture into swing top bottles. Close the tops and store in a room out of direct sunlight to go through the second fermentation process. Check bottles daily for carbonation. When desired carbonation is reached, place the bottles in the refrigerator to chill before enjoying.
- You can skip the second fermentation process altogether and refrigerate right away.
Notes
- Either black tea kombucha or green tea kombucha can be used.
- Honey or regular sugar can be used instead of maple syrup if you prefer.
- This mixture will separate, so I recommend turning the bottles upside down 1-2 times each day to mix.
- This kombucha won’t get as fizzy as a fruity flavor, but it does have a nice, light sparkle.
- In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster. I recommend checking your bottles daily until you get familiar with the process and how long it takes in your situation. Refrigeration slows the process, keeping the kombucha from exploding under pressure.
Nutrition
Serving: 1cup | Calories: 112kcal