Spiced Apple Kombucha
This delicious spiced apple kombucha is a flavorful and incredibly healthful drink, for autumn or any time of year.
Servings: 2 quarts
Author: Raia
- 2 quarts plain kombucha Learn how to make it here.
- 1 apple sliced; I used golden delicious
- 2 cinnamon sticks
- 1 1-inch chunk of ginger cut in pieces
- 4 cloves
After making a fresh batch of kombucha, pour it into two quart-sized canning jars.
Divide apple and spices between the two jars.
Cover tightly with lids and let stand in a dark place for 24 hours.
Refrigerate and enjoy!
Make sure your lids are clean and rust-free for the second ferment (you can use plastic ones, if you want - but don't use a plastic bottle!).
Kombucha doesn't stop fermenting once it gets refrigerated, though the fermentation does slow down considerably. I try and drink my fresh kombucha within a week. After that it's a little too vinegary for my taste, but it still makes an awesome marinade! courses: Drinks
cuisine: American
keyword: apple, cold beverage, ferment