pear & apple kombucha.

Use whatever in-season fruit is available to you, this is just a baseline recipe.

Ingredients:

  • 1000g fresh abate fetel pear juice, any sweet, juicy pear will work here.

  • 250g fresh granny smith apple juice, any crispy, sour apple will work here.

  • 1 scoby, can be purchased online or at home-brewery shops.

  • 125g unpasteurized kombucha.

Equipment:

  • 2L food-safe jug/container

  • funnel

  • juicer.

Yield:

  • ~1.5L kombucha.

  • 1 kombucha scoby.

Execution:

  1. sanitize.

  • Sanitize your equipment, including your chopping board, juicer and container using a specified food-safe sanitizing agent or distilled white vinegar and dish soap.

2. process, ferment.

  • Pour the apple juice, pear juice and raw unpasteurized kombucha, into your fermentation vessel. While wearing gloves place your scoby into the mixture.

  • Cover the top of the container with a breathable kitchen/paper towel or cheesecloth and wrap with a rubber band.

  • Allow to ferment slightly above room temperature for 7-10 days.

  • During this period, taste the kombucha to ensure that the scoby is healthy and the fermentation is going well. It should become slightly effervescent and lose some of its sweetness in place of acidity.

  • Once the kombucha has reached your desired flavour, remove the scoby from the liquid and place into a separate container with around 1/2 cup of kombucha and store in the fridge until you’re ready to brew another batch.

  • Strain the kombucha through a chinois/strainer lined with cheesecloth and consume immediately, store in the fridge for 1-2 weeks, or freeze in zip-top bags for 1-3 months.

3. bottling (optional).

  • Transfer the kombucha to a bottle with an airtight-lid, close the lid and allow to ferment for another couple days until your desired carbonation and acidity levels are reached.

  • Consume immediately or store in the fridge and consume within 1-2 weeks.

tips.

  • If any odd/undesirable odours or tastes pop-up in your kombucha throughout the process, toss it or reduce it to make a kombucha syrup.

  • If any pink, green or black mold appears on top of your scoby, your base liquid was not acidic enough from the start, toss it.