Required Ingredients and Equipment
To make flavored kombucha, you need to start with some plain kombucha. You can see my recipe for making kombucha tea here.
Once the fruit and spices are added, the kombucha is allowed to ferment for 2 days on the counter to develop the flavors and create a bit of fizz.
Ginger Pear Kombucha
Ginger pear kombucha has a delicate pear flavor, just mildly sweet. Makes 1 quart
1/2 cup diced ripe pears (peeled or unpeeled)
1/4 tsp finely minced fresh ginger (I use a garlic press to mince the ginger), or a couple smallish chunks of ginger (peeled or unpeeled)
3&1/2 cups finished kombucha tea
Combine all ingredients in a quart mason jar.
Cover tightly and allow to ferment for 1-2 days at room temperature.
Transfer to the refrigerator. The pears can be left in while the kombucha is stored in the fridge.
If desired, the kombucha can be strained before drinking it to remove the pears. We think these fermented pears actually taste fabulous, so we like to leave them in.
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