Pumpkin Juice Kombucha
If you want bubbly kombucha, then this recipe is one of the most bubbly kombuchas we’ve ever had. Pumpkin is a prebiotic so it feeds good bacteria, makes it grow and multiply, and makes for lots of bubbles!
Servings: 1 serving
Ingredients
Pumpkin Juice:
- ½ cup Pureed Pumpkin – Cooked/canned pumpkin gives a better flavor
- 2 cups Apple Juice – Fresh or Bottled
- ½ tablespoon Cinnamon – ground
- ½ tablespoon Vanilla Extract
- ¼ teaspoon Nutmeg – ground
- ⅛ teaspoon Cloves – ground
Pumpkin Juice Kombucha
- 2 ounces Pumpkin Juice – (1/4 cup)
- 14 ounces Kombucha – plain
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Instructions
Pumpkin Juice:
- Blend all ingredients for pumpkin juice until combined.
- This will make a large amount, enough for several bottles of kombucha. If you don't use it all, you can store the rest in the fridge for up to one week.
Pumpkin Juice Kombucha:
- Pour 2 ounces of pumpkin juice into a 16 ounce bottle.
- Pour 14 ounces of Plain Kombucha into the rest of the bottle leaving a small amount of room (about 1 inch) at the top.
- Cap your bottle and allow to ferment for 5-14 days.
- Check it often by opening it to see if it is bubbly.
Notes
You can also use pumpkin juice to 2nd ferment Water Kefir!
