Mango strawberry kombucha is delicious, loaded with carbonation, and easy as can be to make! Give this fruity favorite a try.
Slice strawberries into small pieces and add to bottle
Slice small pieces of mango, and add up to 1/4 cup to bottle (Ideally, 1 mango should work for 6 bottles of kombucha)
Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
Seal bottle and move gently to combine ingredients
Allow kombucha to ferment in a dark, warm space for 2-3 days*. Then, begin tasting daily.
Once kombucha meets your flavor preferences, refrigerate it and enjoy! Eat or strain fruit, per your preferences.
*Taste after 2 days fermentation if you like your kombucha on the sweet side.
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.