I don’t know about you, but when we buy strawberries at the farmers market the biggest juiciest ones are always on top and by the time we make our way to the bottom of the basket they get a little bruised. So what do you do with the bruised berries at the bottom of the basket? Because we pretty much have a kombucha factory in our kitchen, we use them to flavor our kombucha! If you’re new to kombucha and want to learn how to brew it and what the benefits are, read this post.
After the initial fermenting process we separate our “good” strawberries from the bruised ones
The berries we don’t want to eat go directly into the kombucha bottle during the secondary fermentation, which both flavors and carbonates the kombucha. The kombucha sucks the flavor and color from the strawberries pretty quickly, and a few days later you have strawberry kombucha!
Directions:
- Brew Kombucha (follow these instructions on how to make kombucha).
- Pour your femented kombucha into a storage container with a lid (these half-gallon mason jars work beautifully).
- Wash strawberries.
- Add about 10-15 strawberries to your kombucha.
- Replace the lid and wait 5-7 days to infuse the strawberry flavor.
- Enjoy!
If you like this, then check out my recipes for apricot kombucha and peach kombucha.
What do you do with your bruised strawberries?
Want to learn more about fermenting food? Check out Oh Lardy’s Guide to Fermenting Fruits & Vegetables. You will get easy instructions and delicious recipes to put you on the road to better health.
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I know this is an old post, however I cannot find any info online, your quick comment about Kombucha sucking away the color is best I can find. I added strawberries right before putting my Kombucha batch in the fridge about six days ago. This is the second fruit filled batch. I guess we have been drinking the strawberries too fast to notice them begin to disintegrate and turn to mush. The tea now looks disgusting and everyone is afraid the bottles are ruined. Will the strawberries break down and begin to what appears to be – rot? Or does your strawberries look yummy even 5 – 6 days later. A search for fermented fruit reveals the fruit should maintain shape and color. However, I could find NO pics anywhere after a LONG time searching that shows anything other than yummy strawberries in Kombucha or fermenting jars. Thanks.
Hi. Just made the scoby and it looks beautiful. Now my question do I have to include that big mother globy thing every time I make a batch?
Hi Kip I already answered you above ^^ check it out- hope it helps!
Hi, I know this is off topic, but what did you do to heal yourself of histamine intol.?
Hi Kip I already answered you above ^^ check it out- hope it helps!
Hi Kip! At the height of my histamine intolerance I stayed away from kombucha completely. Nowadays (histamine intolerance being a thing of the past for me) I handle it fine but I don’t drink it daily. Hope that helps!
I read earlier thst you had a histamine intolerance . How do you handle this kombucha ?
Hi Kip! At the height of my histamine intolerance I stayed away from kombucha completely. Nowadays (histamine intolerance being a thing of the past for me) I handle it fine but I don’t drink it daily. Hope that helps!
Most of it is “eaten” by the bacteria from the SCOBY. I don’t worry about it at all 🙂
What about the sugar that’s in the Kombucha?
Most of it is “eaten” by the bacteria from the SCOBY. I don’t worry about it at all 🙂
So it’s ok to leave kombucha with fruit for a second fermentation for more than 48 hours? I’m hoping I can leave it longer because it’s not fizzy after two days…
Yes definitely! It will vary depending on temperature. Go ahead and leave it longer and check it after a few days. Eventually you’ll figure out what works in your kitchen with your bottle and your preference. Hope that helps!