Watermelon cucumber kombucha is incredibly refreshing with a“cool” taste, a subtle sweetness, and lots of cooling carbonation. This is the perfect recipe for your mid-yardwork break. It also has great potential for mixing into some poolside cocktails this summer!
Puree your watermelon pieces & add 1/4 cup of puree/juice to each bottle with a funnel
Puree cucumber slices & add 1/8 cup to each bottle
Fill remainder of each 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 days*. Then, begin tasting daily.
Once kombucha meets your flavor preferences, refrigerate it and enjoy! Allow it to thoroughly cool in the fridge prior to opening.
*I recommend tasting this beginning on day 2. I find that watermelon & cucumber ferment quite fast, & this keeps the cucumber from getting too much of a pickled taste