You can drink Kombucha as soon as you decide finish the brew and bottle but my favourite is to use some fruit and do a secondary ferment. This combines the goodness of the Kombucha with the taste of your favourite fruit. The secondary fermentation can also significantly increase the fizziness of the Kombucha.
The preparation of the fruit and Kombucha for a secondary ferment only takes a few minutes.
The fermentation process will take a couple of days but you can leave it longer depending on the taste you are looking for and the type of fruit used.
Making fruit kombucha only requires the minimum of ingredients:
There are a number of fruits that I think work particularly well. My favourite is passionfruit, but a number of others that are particularly delicious include:
For the secondary fermentation you will need some type of sealed glass container. I use the traditional preserving jars with the two-part lid or the hinged lid type that uses a rubber washing. Pour the Kombucha into your glass container, leaving enough space for the addition of the fruit and an airspace at the top of the jar while fermentation takes place.
Cut the fruit you are going to use into small pieces so that you increase the surface area the Kombucha is able to interact with. I don't worry about the skin. With cherries I crush them with a pestle and mortar and throw them into the brew seeds and all. Seal the jar and place in a warm part of the house. I put mine by a window, but not in the direct sunlight. I don't think it matters whether the fermentation takes place in the dark or in light.
Check on the fermentation every 24 hours or so. It becomes fairly obvious, particularly with the softer fruits when fermentation has gone on long enough. Fruit like kiwifruit will go quite mushy and soft but I have left it in for up to about five days and it is fine. The organic acids and other compounds in the Kombucha 'preserve' the fruit during the fermenting process.
When the secondary fermentation is complete strain the liquid into a bottle or plastic container. I use some heavy duty plastic bottles with a screw cap. You can place it in the fridge and it is ready to drink. You can however continue the fermentation a little longer. I often keep the plastic bottle out of the fridge for a few more days which has the action of increasing the fizziness. You do have to check and relieve pressure occasionally though as the build up of pressure in the container can be quite marked.
Enjoy!! The drink lasts for an incredibly long time in the fridge. I have found a few bottles that have made their way to the back of the fridge and lain undetected for up to about three months and the quality of the drink has been the same if not better than freshly brewed Kombucha. Like everything with Kombucha, it is highly individual. I am sure there are some wonderful variations out there that I have not tried! Love to hear your favourite if you have one.
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