Apple Cinnamon Kombucha Recipe for Cold Autumn Days

Apple-Cinnamon Kombucha: Recipe for the Second Fermentation

Would you like to give your kombucha a wintery twist? You can easily flavor kombucha at home with apple and cinnamon. During the second fermentation, additional flavors develop and, depending on the ingredients and conditions, more carbonation can be produced. This simple recipe will help you prepare your own apple-cinnamon kombucha.

Everything you need:

• 400 ml Original Kombucha
• 2 clean, pressure-resistant bottles suitable for carbonated beverages with airtight lids
• 1 small apple, thoroughly washed and cut into small pieces
• 4 cinnamon sticks

Here is how to prepare the apple-cinnamon kombucha:

1. Distribute the kombucha evenly between the two clean bottles.
2. Add the apple pieces and two cinnamon sticks to each bottle.
3. Seal the bottles and leave them in a dark place at room temperature for about three days. During this second fermentation, the flavors can develop and additional pressure can build up.
4. Tip: Check the bottles regularly. Since pressure can build up during fermentation, you should release it carefully and in a controlled manner. Open the bottles away from your face. To be even safer, monitor the fermentation closely and cool the bottles immediately as pressure increases. Do not use unsuitable or damaged bottles.
5. Taste the apple-cinnamon kombucha after fermentation. If you like the flavor, you can strain out the apple pieces and cinnamon sticks or leave them in the beverage. Then store it in the refrigerator and enjoy it chilled.

Did you know that unpasteurized kombucha may contain live bacterial and yeast cultures from fermentation, depending on how it is made? Apple and cinnamon give the beverage a fruity and spicy note. However, this does not mean that it has a general effect on the immune system or gut flora.

Frequently Asked Questions About Apple-Cinnamon Kombucha

How long should apple-cinnamon kombucha undergo second fermentation?

This recipe calls for about three days. How quickly the flavor develops and how much carbonation is produced depends on several factors, including temperature, the base beverage, and the ingredients. Check the mixture regularly and cool it as soon as you have achieved the desired result.

Does apple-cinnamon kombucha need to be refrigerated during the second fermentation?

During the second fermentation at room temperature, carbon dioxide and therefore pressure can build up in the bottle. Monitor the mixture carefully. After the desired fermentation time, you should store the kombucha in the refrigerator. Refrigeration slows down fermentation, but does not stop it completely.

Can I leave the apple pieces and cinnamon sticks in the kombucha?

Yes, you can strain them out or leave them in the beverage, depending on your preference. For even flavoring and easier storage, it is practical to remove the ingredients after the second fermentation.