Bloody Mary Kombucha
Prep time: 
Fermentation time: 
Yield: 1 quart
 
No hangover required to enjoy this summer-y probiotic treat!
Ingredients
  • 1 qt/liter ripe kombucha
  • ¼ cup peeled cucumber, about 1.5 ounces or 45g by weight
  • 1 medium tomato, about 1.5 ounces or 45g by weight
  • ½ tsp (5ml) California chile powder (or other mild chile pepper)
  • ¼ (2.5ml) teaspoon cayenne pepper powder (or other hot chile pepper)
  • OPTIONAL ¼ of a fresh jalapeno, sliced
  • OPTIONAL 1 Tbsp (15 ml) pickle brine
  • pinch of sea salt
Instructions
  1. Blend cucumber and tomato until liquid.
  2. Using a funnel, add blended veggies to a quart-sized bottle with a tight-fitting lid (either a swing top or a metal cap which can tighten.)
  3. Add chile powders and salt.
  4. Top with kombucha until there is only ½" head space from the top of the bottle.
  5. Remove funnel and tighten cap on bottle.
  6. In warm weather, "burp" the bottle over a sink once a day to relieve built up pressure.
  7. Wait 2-3 days, then move to refrigerator.
  8. BE CAREFUL WHEN OPENING, as contents may have built up pressure.
  9. Serve over ice. Garnish as you would any bloody mary, with a splash of pickle brine, salt/chile pepper on rim, celery, pickles, etc. You can make it boozy or keep it non-alcoholic-- either way it's delicious!
Recipe by Fermenters Club at https://fermentersclub.com/bloody-mary-kombucha/