This kombucha recipe came about through a lacto-fermented pineapple with jalapeños recipe from oh, lardy!. If you would like to read my post about the lacto-fermented pineapple, please click here.
I'm here to tell you, that these fermented pineapples or one of my absolute favorite treats! It is really the only way that I'm getting fermented food into my diet right now. I have actually eaten so much of the pineapple that I burned my tongue.
Seriously.
It's that good. So you should absolutely try them, but I digress...
After having the awesomeness that is the pineapple I started to wonder if I could translate that into a drinkable beverage and, of course, I went directly to kombucha as my base. The complex flavor and sourness from the fermentation of the tea gave the drink the same indescribable combination of flavors that I talk about in my post on the lacto-fermented pineapple with jalapeños. It's a flavor that hits all five of the Chinese Five Spice Doctrime flavors. It is a completely complex, full, and well-rounded flavor. As a drink, it is hard to nail down exactly what ingredients are used to make this particular flavor, but it's really amazing.
