Like a little taste of vacation in your bottles? Try our pineapple mint kombucha recipe!
Pineapple gives a tropical touch to this kombucha. We add a little mint to make this deliciously refreshing drink... that is a lot cheaper than a trip down south!
This recipe yields 3 litres of kombucha.
- Wide mouth jar (about 4 litres or 1 gallon)
- Cloth cover and elastic to cover the opening
- Pressure-resistant bottles
- 1 kombucha scoby and its liquid culture (about 350 ml)
- 12 g (6 tbsp) plain tea
- 200g (1 cup) sugar
- 2.5L of chlorine-free or filtered water
- 1½ cup finely diced or coarsely crushed pineapple
- ⅓ cup coarsely chopped fresh mint
Note: pineapple can be fresh, frozen or canned. The important thing is that it has taste! You can also replace it with 1 cup (250 ml) of pineapple juice.
Infusion and Fermentation
- Pour 500ml of boiling water into the jar.
- Infuse the tea for 10 minutes directly in the jar, then remove the tea.
- Add the sugar and stir until dissolved.
- Add water to reach a total of 3 litres (your tea is now lukewarm).
- Add the kombucha scoby with its liquid culture.
- Cover the container with the cloth cover and secure with an elastic or string.
- Leave to ferment for 10 to 15 days at room temperature.
Check out our full article on how to make kombucha to learn more about kombucha brewing.
When is my Kombucha Ready?
As days pass, the kombucha becomes less sweet and more acidic.
The fermentation time can vary: it depends on your tastes, the ingredients used and the ambient temperature. To know when your kombucha is ready to be flavoured, you have to taste it and watch its progress.
- From the 5th day, taste your kombucha. Repeat every 1 to 2 days.
- As soon as it is to your taste, remove the kombucha scoby and refrigerate in an airtight container. Add about 2 cups of the freshly fermented kombucha. This starter will be used to ferment your next recipe.
- Pour the pineapple and mint into the kombucha jar.
- Cover the jar with a stopper and place in the refrigerator overnight.
- Take the kombucha out of the refrigerator and strain through a sieve or cloth filter.
- Save the pineapple chunks and mint for your next smoothie.
- Bottle in pressure-resistant bottles, then keep at room temperature for two or three days.
- For more effervescence, leave for 1 or 2 more days. The duration of the second fermentation may vary depending on the temperature.
- Refrigerate when the kombucha is sufficiently fizzy (careful about the pressure!)
Warning! Pineapple is renowned for its... explosive character! Check out our article on how to make kombucha less fizzy to keep effervescence under control.
Enjoy your pineapple and mint kombucha while imagining yourself with your toes in the sand.
Want to find out more? See all our recipes to flavour your kombucha.
Here is everything you need to make this recipe a success: