I don’t know about you but I could always use more energy. Especially after work. Today I came home and after sitting in traffic and working an extra hour and all I wanted to do was take a nap. Instead I drank a glass of homemade pineapple kombucha. Do you want my kombucha?
Here’s what I accomplished: made more tea to ferment, cleaned half of my kitchen floor’s grout on my hands and knees with a toothbrush, prepared and painted a door and wall in the kitchen, swept the whole house, and finished a photo shoot. All I know is you’ve got to be drinking this magic elixir!
What’s great about this kombucha recipe is you can use up extra pineapple scraps. Whenever I try and cut up a whole pineapple there is parts near the skin that don’t look pretty so I don’t serve them. But I can add them to kombucha to give it an amazing flavor. I do this with the core as well.
Here is the recipe to one of the best flavored kombuca’s I’ve ever had. You can’t get this stuff in stores!
The Kombucha Recipe
- 3 cups already finished, unflavored kombucha tea. I use my homemade kombucha drained from my continuous brew system.
- Leftover pineapple chunks up to one cup.
- Drain 3 cups of finished kombucha tea into a jar or high sided glass measuring cup. If using a traditional blender add the tea straight to your blender. Remember to use glass if possible when working with Kombucha.
- Add your pineapple to the glass vessel you are using. For 3 cups of tea, add a little shy of a cup of pineapple chunks.
- Blend and then strain out any large chunks. I blend one more time to reduce any pineapple waste.
- Add to you fermenting vessel. Use either flip top bottles or a growler (scale this recipe up for a growler) if you want fizzy kombucha. These tight sealed vessels will produce a very fizzy kombucha and it will have a soda like quality. If bubble are not important to you, you can use a mason jar.
- Here is where the magic happens. After a day on the counter the kombucha begins to eat up the sugar in the fruit and take on the flavor of the pineapple. If you are in a warmer climate pop the top after 1-2 days- outside. Remember the contents are under pressure. In a cooler climate you can let it sit on the counter for around 4 days. Each day you can take a little taste test to see if it is sweet or tangy or bubbly enough for you. Each day you let it sit on the counter it will become less sweet, more tangy and more bubbly.
- When the beverage hits your sweet spot, store in the fridge. Still take caution when opening as it will continue to get bubbly in the fridge just at a much slower rate.
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Serving Size:1 cup
Amount Per Serving:Calories: 25
I hope you give this Kombucha recipe a try and enjoyed some pineapple kombucha!
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