Pineapple, Mango, Ginger and Blueberry, Strawberry
Start by completing your 1st step of making your Kombucha 7+ day process. Once the kombucha is ready to bottle, prepare your flavorings. I always keep bags of frozen mixed fruit (usually with strawberry, mango, pineapple and blueberries) that I use to make protein shakes in the morning. Since I already have them in the freezer, it’s convenient to start the 2nd fermentation for kombucha. I also make sure to buy fresh ginger root at least a day before I’m ready to bottle.
Using spoon, peel ginger root. Then chop ginger into bite size pieces and put in a blender. Add ¼ cup frozen mango and pineapple. Fill about halfway up the fruit with water (approx. ¼ cup), add 1 tsp vanilla extract and 2 Tbsp of organic sugar then blend together. If you have a ninja or nutria-bullet style smaller blender, I find those work best.
For the next flavor take ¼ cup frozen strawberries and ¼ cup blueberry and put in a blender. Add cold water until about halfway up the side of the fruit to help blend with 2 Tbsp of organic sugar. Blend well and taste if the sweetness is to your liking then adjust if necessary.
Spoon each mix about 1 inch in each of the bottles. This should yield about 3 bottles of each flavor in 18oz bottles. Or if you have larger grolsch style bottles, do 1 each. Fill the bottles with your kombucha and let ferment 2-3 days burping the air each day so you do not have any explosions or loss of product when you are ready to drink.
You can drink as is, or strain. I prefer to strain because it is easier to drink and the flavor for me is just better. Enjoy…