Strawberry Rhubarb Kombucha

• Produce

  • 1 1/2 lbs Rhubarb, frozen and sliced
  • 4 cups Strawberries, frozen or fresh

• Tools & Equipment

  • 1 half gal Sized jar

• Other

  • 10 cups (already brewed and fermented for at least 10 days plain kombucha
  • Blender or food processor
  • bottles or jars for bottling
  • Fine mesh strainer

Found on sugarpickles.com

Description

Ingredients

• 10 cups (already brewed and fermented for at least 10 days) plain kombucha
• 1 and ½ pounds frozen and sliced rhubarb, or fresh rhubarb
• 4 cups frozen or fresh hulled and sliced strawberries
• Equipment:
• Blender or food processor
• half gallon or gallon sized jar for fermenting
• fine-mesh strainer
• bottles or jars for bottling

Directions

• Put 8 cups of the kombucha into the large jar. In a blender or food processor, put all the fruit, plus the remaining 2 cups kombucha. Blend, pulsing at first to break up the fruit, until you get a smooth puree.
• Pour the puree into the jar with the rest of the kombucha and stir. Cover the jar with a paper towel, kitchen towel, or cheesecloth and secure around the outside with a rubber band or string. Let it sit for about two days to flavor the kombucha.
• After two days, strain out the kombucha using a fine-mesh strainer into a new, clean container. I like to use another large gallon jar. Bottle your kombucha into clean bottles, leaving a one-inch space at the top. Screw on all lids tightly. Let it carbonate for two to three days (depending on how warm your kitchen is) and then test it. If it doesn’t taste carbonated enough, continue with bottles on the counter for another day and re-test. When it tastes carbonated to your liking, move the bottles to the fridge and consume within 4-6 weeks. It will continue to get sourer the longer you leave it in the bottles.
• Serving ideas:
• Mix a bottle with some chia seeds and let it sit over night for a chia seed kombucha drink! Very tasty. Add some to lemonade for a strawberry-kombucha lemonade. Super refreshing. Mix up a cocktail with this kombucha by adding vodka, light tequila, or gin. Make a wine spritzer by adding a little rose or chardonnay to the strawberry rhubarb kombucha.
• **update: 8/4/2015: you dont want this to hang around in your fridge too long. Because of the sugars in the fruit it is easy to let these guys over carbonate and if you are using glass bottles, they WILL explode (mine did on the counter, after taking it out of the fridge, and also after opening the cap they fizz up quite a bit.) So please use caution and consume within 6 weeks! Mine had been hanging around about twice that. :)