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!
- 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.