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Fizzy Blender “Juiced” Apple Kombucha

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Apple Kombucha

Made in a Blender

The bubbly kombucha wasn’t opened yet. But there was an audience to watch I assure you. This is the process at my house.

apples on the farm My daughter Maci got married and moved to a farm with her husband. She has a couple apple trees and she’s making tons of recipes with apples in them. Before her husband, the love of her life was kombucha. She has been making gallons of super fizzy apple kombucha and discovered something special. When you use freshly squeezed juice, as opposed to juice that’s in a bottled or pre-made, your kombucha will get fizzier faster because of all the enzymes in the fruit. I have seen this when I add fresh fruit like strawberries to my kombucha. I have to watch it because it can ferment twice as fast and get really carbonated.

apple kombucha pouring2 The secret to getting really fizzy kombucha is to NOT let the original batch get overly tart or vinegary before you second ferment it with juices or fruit. The good yeasts will die and it won’t be active enough to second ferment your kombucha and make it fizzy. The probiotics are still in there, but you need the good yeasts to make it fizzy. This is why fermented foods taste tart or sour. The sugar is eaten by the bacteria and yeasts and they eagerly make probiotics from this, so you receive the probiotics and not a lot of sugar. Sounds like a divine plan to me, and one I am most thankful for. Whenever you eat a cultured food you will know that the sugars are reduced by the bacteria and yeasts by how tart or sour it is. If you’re going to eat something sweet, have a cultured food with it and it will reduce its effect on you. I want to keep reminding you what these foods can do so that someday it will become common knowledge. Cultured foods, when eaten with a meal, will help you digest and receive more nutrients from the foods you eat and reduce the sugars in the foods you consume with them.

You’re gonna love this apple kombucha. It’s so, so good and super bubbly. Here’s an easy recipe to make fresh apple juice, courtesy of my daughter, Maci. Sprinkle a little cinnamon on top of your apple kombucha and it tastes like October. October is one of my favorite months, for this was the month I fell in love with my husband Ron over 30 years ago. I shall never forget that crisp October day, when I knew he was the one for me. This was back when I wasn’t a “health” person and Ron ate terribly badly. But see how it all turned out? And the first cultured food Ron ever tried and liked was kombucha. That day was Oct 14th 2002 – I had it written in my journal. This was also the day my book – Cultured Food for Life was released last year. Then three years ago in October we bought our boat and I found a place of  inspiration to write my books and blogs. So, October is special to me. It’s where all good things come full circle and I found blessings I never imagined.

october_jpg copy2
My home away from home ~ Lake of the Ozarks

“I’m so glad I live in a world where there are Octobers.” L.M Montgomery, Anne of Green Gables

Fizzy Blender "Juiced" Apple Kombucha
Fresh juices make the fizziest kombucha! If you don't have a juicer this is an easy way to make fresh juice for your kombucha.~Donna
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Materials
Ingredients
Fresh Apple Juice
  • 4-5 whole apples
  • 1/4 cup Water
Apple Kombucha
  • 56ounces Kombucha
  • 8ounces apple juiceFresh
Servings: ounces
Units:
Instructions
Fresh Apple Juice
  1. Core apples and cut into slices. Place apple slices in blender.
    Core apples and cut into slices. Place apple slices in blender.
  2. Add water and blend on high until apples are liquified.
  3. Place a coffee filter in a strainer and place strainer in a bowl to catch the juices. This only takes about 5 minutes.
    Place a coffee filter in a strainer and place strainer in a bowl to catch the juices. This only takes about 5 minutes.
  4. Pour the apple juice into the strainer and let strain until all the juice runs through the strainer. You can use the leftover apple bits to make apple butter and it also works great in muffins or scones as a substitute for oil.
    Pour the apple juice into the strainer and let strain until all the juice runs through the strainer. You can use the leftover apple bits to make apple butter and it also works great in muffins or scones as a substitute for oil.
  5. Remove the juice to use in the kombucha.
Apple Kombucha
  1. Place 14 ounces of kombucha in each of your thick glass bottles.
    Place 14 ounces of kombucha in each of your thick glass bottles.
  2. Place 2 ounces of freshly squeezed apple juice in each bottle.
    Place 2 ounces of freshly squeezed apple juice in each bottle.
  3. Seal the bottles and let these ferment for a day or two, or more if not done. Check them often and release the pressure. When they are bubbly they are done. The fermentation time will depend on how sweet your kombucha was to start with and the temperature in your house.
  4. Place in the refrigerator when done fermenting.
Recipe Notes

Make sure to use bottles that are for brewing. If you are using glass bottles, you must beware because there may be flaws in the glass or the yeast might just go crazy and blow up your glass bottle!

You can use old GT Synergy Kombucha bottles, but my favorite are the clamp down bottles by Grolsch. You can also find bottles at home brew stores. The clamp down lids are safer and are thick glass appropriate for brewing.

CulturedFoodLife.com
24 Responses to "Fizzy Blender “Juiced” Apple Kombucha"
  1. Hi Donna! I grew up in the Carribbean and my grandmother would make a fermented drink using the peel and pineapple core. She would add brown sugar and leave untouched for 3 to 4 days. By the end of the desired fermenting time the drink would be very fizzy and bubbly. I recently started making it for my family. My question is, do you think that there is any nutrional value when making it like this? Should I use your above method instead? Thank you in advance!

  2. Hi Donna! Thank you for all of your information! I love your book and I look forward to all of your posts! I have a question that I can’t find an answer to. I’m not sure how to take care of my scoby. I got a scoby from my sister in law and it’s been great. I now have two batches going. Both Scoby’s are thick now. How often should I remove a layer? I don’t know what to do with them, either, and I feel oddly protective of them!!:-) Thank you!

  3. My scobies fall to the bottom every time. is there something wrong? They are new. This is only the second time they have been used. The scoby i used to have never did this. I also put the kombucha in the fridge with the juice before fermenting it. I pulled out after a few hours when I realized that it was supposed to be left out for a few days. Will it still ferment?

    • The scoby’s falling to the bottom is fine and you should be forming a new one each time. You do not need to put your kombucha starter in the fridge as it slows down the fermentation so you can just leave it out on the counter till your ready.

  4. I have second fermented my kombucha twice now (thanks to this post), once with apples and once with a mixture of frozen mulberries, aronia berries and pineapple. I LOVE it. My question is: if I normally ferment my kombucha for 9 days, when should I take out the scoby and start the second fermentation? Should I do it on day seven or 9?

  5. I just wanted to share my story with you. I am 40 years old and I have been wearing glasses since the fourth grade and contacts after that. My eyes have stayed the same probably for the last twenty years. Today I went for my eye exam and both my eyes have improved by two steps at the age of 40! The only thing I can contribute it to is my almost daily consumption of kombucha. I do eat cultured vegetables and make my own milk kefir too, but am not as consistent with those. Either way I am thrilled and went out right after my exam and bought some more kombucha. Thanks so much for all your great info and recipes!
    Dana

  6. Thank you for every think you do! I love your page!
    Do you ship to Europe. I have a sister living in Spaiin
    And I will like to send her your kefeir, kombucha scoby and
    Your wonderful book. Can that be possible?
    Thank you.
    Ligia

  7. I used 2 Bormioli Square Swing Bottles for my water kefir and they both exploded. Do you think the round bottles would be safer than the square ones?

  8. “You can use old GT Synergy Kombucha bottles.” You mean the screw-on lids will reseal sufficiently? Currently I use beer bottles and a capper, but the Synergy bottles with screw-on lids would be more convenient.

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