Pineapple Turmeric Kombucha Recipe

Pineapple Turmeric kombucha is exactly what we needed to warm up in these late winter months!  Our pineapple turmeric kombucha recipe is simple, delicious, and unique.  The warmth and spice of the turmeric combined with the sweetness of the pineapple makes for a great combination, and the pineapple results in lots of carbonation too!  As a bonus, the turmeric gives the kombucha a gorgeous golden color. This recipe is a winner.

We LOVE pineapple recipes—they are full of carbonation, and offer quite a bit of versatility.  When you ferment for just a couple of days, you will end up with a sweet and almost syrupy kombucha.  Ferment for longer, and you will maintain the tropical flavor while turning the sweetness into a tasty tang.  We love this pineapple turmeric kombucha recipe both ways; the turmeric provides a warmth that pulls up the tangy flavor, and also complements the sweetness the pineapple starts with. 

Ingredients in Pineapple Turmeric Kombucha

We use fresh pineapple and dried, ground turmeric for this recipe.  However, you can definitely change this up!  Fresh turmeric or cut and dried turmeric works.  Anything from dried pineapple to canned pineapple can work as well.  Just be careful to monitor the amount of sugar used as some dried and canned pineapple products contain added sugars.  No one wants to deal with a kombucha explosion!

SCOBYs and Spices

As you likely know, baby SCOBYs often form in our second fermentation bottles.  There is nothing wrong with this!  Oftentimes, recipes with spices in them tend to see the spices assimilating with the SCOBY, turning the combination into a spiced SCOBY glob.  We’ll be honest: this doesn’t look pretty : )  However, you can use it to your advantage!  Instead of drinking clumps of spices, you can simply remove the big SCOBY/spice glob prior to drinking.  This will generally contain a majority of the spices, and the flavor will already have been pulled into your kombucha.  Use a fine strainer if you are having any trouble with this. 

Of course, you can also consume the spices and even the SCOBY.  There is certainly no harm, and you may even reap additional benefits!  If you are curious, but a little intimidated by the gooey glob, make a smoothie!  We often use our kombucha in everything from dessert to workout smoothies, and these little SCOBYs blend up so well you’ll never know they were there to begin with!

Make Pineapple Turmeric Kombucha

Enough chatter—time for you to experience pineapple turmeric kombucha for yourself!  If you are familiar with our recipes, skip down to the recipe card below.  If you are new to brewing, we recommend reading the paragraphs below prior to moving on. 

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

Print

Pineapple Turmeric Kombucha

Pineapple turmeric kombucha is simple and full of flavor! The warmth and spice of the turmeric combined with the sweetness of the pineapple makes for a great combination, and the pineapple gives off lots of carbonation. Enjoy! 

Course Dessert, Drinks, Snack

Keyword fruit, pineapple, probiotic recipes, probiotics, spiced kombucha, tropical, turmeric

Prep Time 10 minutes

Servings 1 bottle

Ingredients

• 1/4 Cup Fresh Pineapple slices slice small enough to fit in bottle, mush, or puree
• 1/2 tsp Ground Turmeric
• 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

1. Add fresh pineapple slices to the bottle

2. Place a funnel in bottle and add turmeric.

   

3. Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.

4. Seal bottle and move gently to combine ingredients

5. Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.

6. Once kombucha meets your flavor preferences, refrigerate it and enjoy!**

Recipe Notes

*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

**You may strain pineapple pieces out of kombucha prior to drinking if preferred.  It is fine (and delicious/nutritious) to eat them as well!  

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That’s all there is to Pineapple Turmeric Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

Have any questions or comments? How much carbonation did you end up with? We would love to hear from you– feel free to comment below. Enjoy! 🙂