Lauren Nakamura walks us through the steps of making Pineapple Mint Kombucha, while sharing a story about her grandfather, who grew up on a pineapple plantation in Hawaii in the 1920s.
Lauren Nakamura’s Pineapple Mint Kombucha Recipe
- Unfluoridated, Unchlorinated Water
- ½ sugar White Sugar
- Tea Bags or Loose Tea
- Active Kombucha SCOBY
- Coffee filter or cheese cloth
- 2 cups pf Fresh Pineapple
- ¾ cup Fresh Mint
- gallon container
- glass bottles
Step 1: Bring 6-7 cups of water to boil.
Step 2: Fill tea bag with 1 tablespoon of loose tea or 4 tea bags add to boiling water.
Step 3: Add ½ cup of sugar (stir until fully dissolved) and pour into jar.
Step 4: Cool the mixture to 68-85ºF. Add SCOBY.
Step 5: Allow the mixture to sit at 68-85°F, out of direct sunlight, for 10-14 days. The longer the kombucha ferments, the less sweet and more acidic it will taste.
Step 6: When kombucha is fermented to desired taste, cut up 2 cups of fresh pineapple and 2/4 of a cup of mint.
Step 7: Remove SCOBY and put in flavoring (leave SCOBY in enough liquid so it wont dry out and another batch can be made).
Step 8: Refrigerate for 1-3 days.
Step 9: Strain out ingredients and bottle.
Step 10: Let bottle sit in refrigerator for one day to continue carbonation process before enjoying your kombucha!