ginger mango peach

ginger mango peach

  • Servings: 1/2 gal batch, 6-8 servings
  • Difficulty: moderate
  • Print

Mango is one of my favorite kombucha flavors. Here it pairs nicely with spicy local organic ginger and peach tea.




  1. Sanitize a half-gallon jar.
  2. Cut mango into 1 inch cubes. Peal and slice ginger. Add mango and ginger to jar.
  3. Add kombucha. Place lid on jar and transfer to a dark location for 2-4 days. Monitor pressure carefully and burp if necessary.
  4. Transfer to refrigerator and enjoy. Strain before serving.

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