Got any extra pineapple scraps lying around? Why not make some tropical kombucha? Inspired by tepache (a Mexican boozy pineapple based beverage), using scraps such as cores and peels infuses very well into kombucha in just a few days.
There are an infinite number of ways to flavor kombucha.
Pineapple Ginger Kombucha
Prep time
Fermentation time
Yield: 2 quarts/liters
Ingredients
- 48 oz/ 1.5 liter ripe kombucha
- ½ lb. pineapple cores or skins
- 30g fresh ginger, sliced thin
Instructions
- Add ingredients except kombucha into a half-gallon-sized jar or large-mouthed bottle with a lid (either a swing top or one with a cap which can tighten.)
- Top with kombucha.
- Wait 2-3 days, then remove scraps from bottle. Move to refrigerator.
- Serve chilled.
?Let us Outfit you for your Kombucha Journey! ⛏?
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Author and founder of Fermenters Club. I’ve been fermenting food for 14 years.
In 2024, I published my first book, Fearless Fermenting.
When not stuffing things into jars, I enjoy permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.
