cherry bomb kombucha

cherry bomb kombucha

  • Servings: four 12 oz bottles
  • Difficulty: moderate
  • Print

I really like the combination of sweet and spicy, especially in kombuchas.




  1. Sanitize four 12 oz bottles and caps.
  2. Add 2 tbsp cherry juice and 2 dried Ancho chilies to each bottle.
  3. Fill the rest of the bottles with kombucha, leaving 1/2 – 1 inch of head space.
  4. Cap the bottles and place in a dark location for 2-4 days. Monitor pressure carefully and burp if necessary.
  5. Transfer to refrigerator and enjoy. Strain before serving.

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