Copycat Gingerberry Kombucha

• Produce

  • 1 cup Blueberries, frozen
  • 1 1/2 cups Blueberry, pure juice
  • 1/4 cup Ginger, fresh

• Other

  • 1 scant gal Lon homemade kombucha

Found on theroastedroot.net

Description

Directions

• Combine the juice, grated ginger, and kombucha in a large glass pitcher (this may need to be done in batches depending on the size of your pitcher). Stir well and pour into sanitized flip-cap bottles, filling the bottles 3/4 of the way up.
• Add several frozen blueberries to each bottle and before sealing them. Place bottles in a dark, warm place for 2 to 4 days to allow for secondary fermentation.
• Move bottles to your refrigerator and chill before opening. Note that the kombucha will continue to ferment while in the refrigerator, although the process will slow down.
• When ready to drink, carefully open a bottle (DO NOT SHAKE!), pointing the opening away from your face. Using a fine mesh strainer, strain the ginger and blueberry pulp prior to drinking.
• Store kombucha in your refrigerator for up to 1 month.