Seeking recipes with additional purees at bottling

[Guest guest]

I've made KT for a couple months now and enjoy varying my green tea with Trader

Joe's Pear/ginger or Mighty Leaf-African or Tropical variety. I know in the

commercial bottles add a puree when bottling. Is there any need/desire to do

that and if so, does anyone have good recipes for doing this? I thought it

might get my kids to like it more =).

Missy

[Guest guest]

Hi Missy, i can tell you that adding flavors is a whole lot of fun!! It seems 

that KT combines great with just about all fruits and herbs. I got a bunch of

fruit concentrates, herbs, and stuff and have been adding them every since. You

should add them at bottling time, not during the main fermentation. It's so much

fun, the kids will love it! - Woody

Subject: Seeking recipes with additional purees at bottling

To: original_kombucha

Date: Monday, March 5, 2012, 7:08 AM

 

I've made KT for a couple months now and enjoy varying my green tea with

Trader Joe's Pear/ginger or Mighty Leaf-African or Tropical variety. I know in

the commercial bottles add a puree when bottling. Is there any need/desire to

do that and if so, does anyone have good recipes for doing this? I thought it

might get my kids to like it more =).

Missy

[Guest guest]

Hi, Missy. If you are interested specifically in fruit purees, my faves

include:

-- Strawberry: I sprinkle freshly cut berries w/ organic evap cane juice, and

let sit overnite in fridge (to " macerate " ). Pour off liquid, blend w/ stick

blender (to make it easier to pour into bottle). I add 1 Cup puree to a 1-liter

bottle. (You don't have to use that much, but it comes out yummy!) Fill w/

kombucha, leaving approx 1 " headspace at top. Let ferment @ room temp 2-3 days

(depending on temp). Then I pour thru nylon strainer, using plastic spoon to

push against fruit solids, to get out all kombucha. (I put used pulp in ice

trays, then add 2-3 frozen booch cubes to smoothies.)

-- Mango: Cut up 3 mangos, blend w/ stick blender. (I use three to even out

mango taste, b/c otherwise a " turpentine-y " mango can skew results.) Same 1 Cup

to 1 liter ratio, bottle/ferment/decant the same way as w/ strawberry.

-- Combine the two for Strawberry/Mango... hubby's fave! (everyone loves it)

I also do various dried fruit combos, herbed kombucha, spiced, herb/spice

combos, dried fruit/spices, etc. You're only limited by your imagination!

I generally advise folks, however, that if you use a " tart " fruit, add some

sugar to the second ferment, otherwise might be too lip-puckering... (If your

results are too sweet, just let the booch ferment longer, or mix w/ a plain,

mature kombucha to even it out.)

If one of your motivations is to get the kids to like kombucha, start with a

fave flavor... even better, get them in on the experiment, so they're invested!

best of luck,

Vicki in Orlando

>

> I've made KT for a couple months now and enjoy varying my green tea

> with Trader Joe's Pear/ginger or Mighty Leaf-African or Tropical

> variety. I know in the commercial bottles add a puree when

> bottling. Is there any need/desire to do that and if so, does anyone

> have good recipes for doing this? I thought it might get my kids to

> like it more =).

> Missy