Hopped Kombucha
Prep time: 
Fermentation time: 
Yield: 1 quart
 
Ingredients
  • 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
  1. 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).
  2. Add hop flowers to bottle.
  3. Top with kombucha until there is only ½" space from the top of the bottle.
  4. Ferment at room temperature 2-5 days, (less time in hot weather, longer in cooler weather).
  5. Carefully let out pressure by slowly uncapping over a sink.
  6. Refrigerate bottle.
  7. MILD: Serve chilled. Pour through strainer into glass (to filter out hops petals).
  8. HAZY: Let sit in refrigerator from 3 to 5 weeks.
  9. Serve chilled. Pour through strainer into glass (to filter out hops petals).
Recipe by Fermenters Club at https://fermentersclub.com/hopped-kombucha/