A cozy apple, cinnamon, and honey kombucha made with a simple three-day second fermentation.
A few weeks ago, I gave my homemade kombucha a cozy, apple-cider-inspired twist using ingredients I already had at home: one fresh apple, two cinnamon sticks, and a little local Long Island honey.
This is a second-fermentation recipe, so you will need a finished batch of plain homemade kombucha first. If you are new to kombucha, begin with my original homemade kombucha recipe.
I divided my kombucha evenly between two bottles, then added half of the chopped apple, one cinnamon stick, and one tablespoon of honey to each bottle. After about three days at room temperature, it was beautifully fizzy and full of warm apple-cinnamon flavor. It reminded me of sparkling apple cider, but with that lightly tangy kombucha taste.
This is a lovely seasonal drink for late summer and fall. It is also an easy way to use one apple without allowing anything to go to waste. I left the skin on for extra color and flavor and removed only the core.
Apple Cider–Inspired Kombucha
Yield: 2 bottles
Preparation: 10 minutes
Second fermentation: Approximately 3 days
Chilling time: At least 6 hours
Ingredients
● Finished plain homemade kombucha, enough for 2 fermentation bottles
● 1 apple, washed, cored and chopped with the skin left on
● 2 cinnamon sticks
● 2 tablespoons honey, divided
Instructions
1. Divide the finished kombucha evenly between two clean, pressure-rated fermentation bottles, leaving 1–2 inches of headspace.
2. Divide the chopped apple evenly between the bottles.
3. Add one cinnamon stick and one tablespoon of honey to each bottle.
4. Seal the bottles and leave them at room temperature, away from direct sunlight, for approximately three days. Warmer rooms can speed up fermentation, so begin checking the bottles after 24 hours.
5. Once the kombucha has reached your preferred flavor and carbonation, refrigerate it for at least six hours.
6. Keep the bottle cold and open it very slowly over the sink. Strain out the apple and cinnamon, if desired, and serve cold.
A fizzy reminder
My kombucha became extremely fizzy! Fresh fruit and honey both provide sugar that can produce strong carbonation. Always use bottles specifically designed to hold carbonated beverages. Refrigerate the kombucha thoroughly before opening and open it slowly over the sink.
Enjoy your homemade apple cider–inspired kombucha!
—Jahzelle
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