instill your autumn with some toothsome and festive pumpkin kombucha . With tons of probiotic microflora and a light twinkle , this drink is a delightful brew with an earthy pumpkin spice tone .
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Real Pumpkin Spice
I ’m not going to rest . I love pumpkin spice . As basic and overdone as it may be these days , it ’s still dang good ! I ’m not a lover of the overly sugared treats tog up as pumpkin vine spicery , though .
I ’m intorealpumpkin andrealspices . I ’ll take a new healthy twisting on a autumn pumpkin spice recipe any solar day ! The down-to-earth smack of the squash and warming spices are all I need to feel cozy in the fall .
Every autumn , I make healthy twist onpumpkin butter , pumpkin granola , andpumpkin leather roll - ups . However , by mid - October , I like to feel my maximal witch energy , whichobviouslyrequires a brew !
So , brew we will with this pumpkin kombucha formula . It apply substantial Cucurbita pepo or canned if that floats your gravy boat . The most popular pumpkin to apply as puree is a sugar Proto-Indo European pumpkin .
you may apply any eatable pumpkin or squash for this recipe , just roast and strain it . You could utilize a kabocha squash and makekabocha kombucha !
It will be tasty , earthy , and warmly spiced no matter what wintertime mash you use . pumpkin vine does rick out with a lovely orangish vividness and a light spark fizz , though , which makes me feel extra witchy . So that ’s what I used here .
SCOBY Magic
You do n’t need a SCOBY ( Symbiotic Colony of Bacteria and Yeast ) for this brew since it ’s a second fermentation .
SCOBYs are basically my best Quaker , as they are alive with super brawny and healthy bacteria that promote optimal gut health . They are used to power the original kombucha brew in this formula , made with eitherblack teaorgreen teatime .
The original kombucha brew sans SCOBY will still have strings and bits of bouncy bacteria in it , which will get the second ferment fizzed and probiotic - rich .
It might seem counterintuitive to gut health to use any sweetener , but it ’s necessary to fire the zymosis . In this case it ’s maple syrup . The bacteria metabolizes the sugars in it , and in twist bring out bubbles !
Pumpkin ( or other squash rackets ) kombucha turns out lightly fizzing and is stark for sipping on Halloween !
Pumpkin Kombucha Recipe
This 2d fermentation is well-heeled to make with just a few ingredients . It makes about six 16 - 18 oz bottles . I like to habituate flip - top bottles because it makes look into the tempestuousness super easy .
Ingredients
Fermented kombucha : Use some first fermented kombucha from eitherblack teaorgreen tea .
Pumpkin puree : Eitherfreshor canned will work . Or substitute it with any other wintertime squash puree .
Pure maple syrup : To fire the fermentation , some type of sugar must go in it . I like to use real maple syrup for the smack , but it ’s okay to substitute with honey or regular saccharide .
Ground cinnamon : For the autumn heat !
Pumpkin Kombucha Second Fermentation
First , add the raw original brewage kombucha into a large shock .
Then , tote up the pumpkin puree .
Next , add the maple sirup and soil cinnamon into the jar .
Use a long - handled spoon to touch it well .
Use a funnel to pour out the mixing into swing - top bottles .
end the bottle top of the inning and store them in a room out of direct sunlight to go through the second fermentation procedure .
This mixture will separate , so I urge release the bottle upside down 1 - 2 times day-by-day to mix .
Check bottles daily for carbonation . When hope carbonation is make , place the bottles in the icebox to chill before relish .
In cooler weather , kombucha take longer to turn . In warmer weather , the physical process sound much faster . I recommend check your bottles day by day until you get familiar with the operation and how long it takes in your situation .
Once a bottle is fermented , move it to the icebox to slow down the process . This will keep the kombucha from exploding under pressure . No one want that kind of panic attack !
Note : you could bound off the second ferment process and refrigerate now .
Enjoy Your Witch’s Brew!
This kombucha is lightly bubbly , perfect for a parky autumn dark ! With the warm cinnamon and pumpkin smell , you really ca n’t go wrong pair off it with any downslope - season treat .
I recommend bask this pumpkin kombucha with theseno - bake pumpkin coconut cups . Both have the staring pumpkin spicery flavor without too much sweet and are lovely while passing out candy !
While it ’s scarce alcoholic , I like to have kombucha in a wine-coloured glass with a charcuterie control board . If you do , too , try thisHalloween charcuterie boardand addpickled pumpkinfor a perfect conjugation !
More Kombucha Flavors
Pumpkin Kombucha: Second Ferment
Equipment
Instructions
Notes
Nutrition
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