1 qt/liter ripe (or slightly sweeter than ripe) kombucha
MILD: 5-10 whole hops flowers (1 to 2 grams), any variety
HAZY: 20 hops flowers (4 grams), any variety
¼ cup (60ml) grapefruit juice (freshly squeezed, about 1 medium sized grapefruit)
Instructions
If fresh squeezing, slice grapefruit in half and juice through a strainer sitting inside a funnel, to catch seeds and pulp, into a swing top or tightly sealable bottle (or add about ¼ cup juice).
Add hop flowers to bottle.
Top with kombucha until there is only ½" space from the top of the bottle.
Ferment at room temperature 2-5 days, (less time in hot weather, longer in cooler weather).
Carefully let out pressure by slowly uncapping over a sink.
Refrigerate bottle.
MILD: Serve chilled. Pour through strainer into glass (to filter out hops petals).
HAZY: Let sit in refrigerator from 3 to 5 weeks.
Serve chilled. Pour through strainer into glass (to filter out hops petals).
Recipe by Fermenters Club at https://fermentersclub.com/hopped-kombucha/