Trick or Treat Kombucha

I'm not a fan of hard candy with dyes or candy in general. But if you do wind up with lots of extra candy, fermentation is a great way to use it. The microbes consume the sugars and break down some of the ingredients. Use your leftover hard candy from Halloween, and you can also use candy corn or jelly beans. But don't use chocolate or caramels as they won't break down and ferment properly. Remember, the sugar is not for you but for the good bacteria and yeasts that consume the sugars and make you a probiotic drink. This is a very bubbly kombucha, so don't forget to check it often.
Servings: 3 quarts


  • 2-3 pieces of hard candy You can also use candy corn or jelly beans.
  • 16 ounces Kombucha

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  • Place 16 ounces of kombucha in your thick glass bottles.
  • Break up the candy into little pieces and place the candy in the bottle.
  • Seal the bottles and let these ferment for 3 days to 2 weeks. 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.
  • Place in the refrigerator when done fermenting.


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 bottles, but my favorite bottles are clamp-down bottles by Grolsch. You can also find bottles at home brew stores. The clamp-down lids are safer and are thick glass for brewing.