Whole Fruit Kombucha Flavors: Orange and Grapefruit
Flavoring kombucha during a second fermentation creates both fun and delicious flavors as well as fizzy carbonation. Through the added sugars from juice, fresh fruit, or dried fruit, you can create carbonation when you tightly cap your jars.
Choosing a flip-top jar to do your second fermentation creates great carbonation, but so will a leftover store-bought kombucha bottle or even a pint- or quart-size canning jar with a tight-fitting lid.
Because fruit contains both fructose, known as fruit sugar, and the inherent flavor of the fruit, you can use simple whole fruits that you have on hand to create a new brew.
In this recipe whole oranges or grapefruits and a bit of peel or zest come together to give great citrus flavor and fun carbonation.
A tip for optimal carbonation creation: use kombucha that is just a bit sweet still in order to achieve more carbonation. Don’t wait for it to be as tangy as you’d like. The second fermentation will achieve that as well as creating carbonation.
Orange or Grapefruit Flavored Kombucha
Peel and break up the orange or grapefruit into segments. Divide the citrus segments among four pint-size sealable bottles or jars, such as a clean store-bought kombucha bottle or a pint-size canning jar with a tight-fitting lid. Add one or two 1/2-inch orange peel segments to each bottle.
Fill each bottle/jar with kombucha with about 1/2 inch of headspace at the top for carbonation. Seal tightly.
Place in a warm spot out of direct sunlight for 3 to 10 days, depending on the temperature. You can check to see if the second fermentation is complete by opening a jar and checking for carbonation. If it is not as carbonated as you’d like simply seal it back up, give it a quick shake, and allow to ferment for a couple more days.
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