Strawberry and Pink Guava Kombucha Tea (Second Fermentation)
One of my favourite memories as a child was going to the local garden nursery with my dad on the weekends to pick out fruit trees. He would wheel me around in the cart loading it up with various trees to plant in their first home they bought when we moved to Australia. The most memorable of all the trees was the beautiful guava tree that had 2 little guavas already growing on it. It still sits in mum and dad’s back yard with big strong branches that my kids grew up swinging on, with fragrant guavas still dropping from the branches every season. I would say guavas have to be one of my all time favourite fruit, with the smell of the leaves and fruit bringing me back home every time. ThisΒ Strawberry and Pink Guava Kombucha Tea recipe does the same every time I open the bottle and it also happens to be one of my children’s favourite combinations too!
Benefits of Guava
In addition to being one of my favourite fruit just because they taste so good, they are so good for you. It’s important to eat the whole fruit, including the seeds if you are prone to constipation as the seeds have a laxative effect to combat the fleshy part of the fruit which helps with diarrhea. You could choose to have either part of the fruit as well if you are suffering from either diarrhoea or constipation. How awesome is nature?
Guavas are known for the cancer fighting properties and lowering the blood sugar levels, including the leaves which can be made into a tea. A study has also been shown that guavas can alleviate painful menstruation cramps. In addition to all of these wonderful properties, guavas are rich in Vitamin C along with many other essential nutrients.
Strawberry and Pink Guava Kombucha Tea (Second Fermentation)
Makes 1 Litre Bottle
You will need:
- 1 Litre glass bottle with flip top lid (can be found from Ikea orΒ Amazon, recycled clear glass bottles with a screw top are ok but be careful as they can explode easily without the silicon flip top lid, always use clear not coloured glass which may leach lead)
- 850ml (28 oz) already fermented Kombucha tea
- 6 strawberries (medium to large size or around 8-10 small)
- 1/4 cup diced pink guava including the seeds and skin which is the most fragrant part – white guava works as well if you cannot find pink guava
- 1 tbsp organic sugar – buy onΒ iherbΒ orΒ amazonΒ (this is optional for a fizzier result, leave out if you prefer less fizz)
- Love. seriously.
Method:
- Ensure the glass bottle is washed with hot water and distilled vinegar, allow to cool
- Add 1 tbsp sugar (optional)
- Wash and dry the strawberries and cut into small pieces (they need to be small enough to easily come out of the bottle for washing)
- Wash and dice the pink guava
- Remove 1/4 cup of already fermented Kombucha tea and the SCOBY’s and set aside for your next batch (if using the continuous brew method, skip this step)
- Fill the bottle with the fruit, then add the already fermented Kombucha tea allowing a 5cm/2 inch gap from the top to allow for gas build up and reduce the risk of exploding bottles
- Allow to ferment for another 3-7 days depending on your local temperature. The hotter the climate the faster the ferment.
- On day 2 start burping your bottle every day, once it is very gassy you can put it in the fridge to reduce the fizz or burp several times a day one gas has been produced
- Start your next first fermentation with the reserved kombucha tea and scoby following the first fermentation recipe here
If you enjoyed this recipe, please leave me a comment, like or share this post! would love to hear from you and it really helps me out π
May xx
Love, create, explore & inspire <3
References:Β https://articles.mercola.com/sites/articles/archive/2016/11/14/guava-benefits.aspx
- 1 Litre glass bottle with flip top lid (can be found from Ikea or Amazon, recycled clear glass bottles with a screw top are ok but be careful as they can explode easily without the silicon flip top lid, always use clear not coloured glass which may leach lead)
- 850ml (28 oz) already fermented Kombucha tea
- 6 strawberries (medium to large size or around 8-10 small)
- ¼ cup diced pink guava including the seeds and skin which is the most fragrant part - white guava works as well if you cannot find pink guava
- 1 tbsp organic sugar - buy on iherb or amazon (this is optional for a fizzier result, leave out if you prefer less fizz)
- Love. seriously.
- Ensure the glass bottle is washed with hot water and distilled vinegar, allow to cool
- Add 1 tbsp sugar (optional)
- Wash and dry the strawberries and cut into small pieces (they need to be small enough to easily come out of the bottle for washing)
- Wash and dice the pink guava
- Remove ¼ cup of already fermented Kombucha tea and the SCOBY's and set aside for your next batch (if using the continuous brew method, skip this step)
- Fill the bottle with the fruit, then add the already fermented Kombucha tea allowing a 5cm/2 inch gap from the top to allow for gas build up and reduce the risk of exploding bottles
- Allow to ferment for another 3-7 days depending on your local temperature. The hotter the climate the faster the ferment.
- On day 2 start burping your bottle every day, once it is very gassy you can put it in the fridge to reduce the fizz or burp several times a day one gas has been produced
- Start your next first fermentation with the reserved kombucha tea and scoby following the first fermentation recipe here
