Free recipe from The Kombucha Book
Feijoa & ginger
A distinctly New Zealand autumn bottle: fragrant feijoa, tart tea and enough ginger to keep it bright.
Ingredients
About 700 ml
- 640 ml finished plain kombucha
- 40 g ripe feijoa pulp, pressed through a fine sieve
- 8 g fresh ginger, thinly sliced
Method
- Add the fine-sieved feijoa and ginger to a clean pressure-rated 750 ml bottle.
- Pour in the kombucha, leaving 3–5 cm headspace, then seal.
- Keep at 20–23°C for no more than 24 hours, then chill for 12–24 hours and open slowly.