How to Make Strawberry Kombucha

• Produce

  • 6 Strawberries, medium sized fresh or frozen

• Other

  • 1/2 gal Lon fermented kombucha

Found on wholenaturallife.com

Ingredients

• 1/2 gallon fermented kombucha
• 6 medium-sized strawberries, fresh or frozen

Directions

• First, make a batch of unflavored kombucha according to the directions in my how to make kombucha post. Depending on how sour you want your kombucha to be, this may take anywhere from 7 days to a few weeks.
• When your kombucha is finished fermenting, fill a half gallon jar with kombucha. Add six medium-sized strawberries. Cap tightly and store at room temperature.
• The strawberries will start infusing into the kombucha immediately, but it may take a day or more before theyve sufficiently flavored the kombucha. You can either remove the strawberries after a few days or leave them in until youre done drinking your kombucha. (I usually leave them in, and have yet to have any issues with them going bad.)
• Enjoy your delicious strawberry kombucha! You can store it at room temperature or in the fridge. If you leave it out at room temperature, just know that it will continue to ferment and become more sour as time passes. We drink it quickly enough that this is rarely an issue in my house, but occasionally I do end up tossing the end of a bottle because its become too tart for my tastes.
• You should also know that eventually a new SCOBY may start growing in your finished strawberry kombucha. This is not a problem; just discard it when youre done with the bottle, or earlier if it gets in your way. Dont use it to start a new batch of kombucha--you only want to use SCOBYs from unflavored kombucha.