One of the best things about making kombucha is getting to experiment with different flavors. Sometimes it works great, sometimes it doesn’t. Like that time I thought that using clove and ginger would be good. Don’t put whole cloves in. Maybe it’s ok if you put them in for like a day and then take them out. But I put ginger and whole cloves in for about a week. Let’s just say that it all got poured down the drain. Lesson learned.

So I usually always make my kombucha base with black or oolong tea. But, I ran out of black tea and decided to try green tea for once. It’s great! It has a much lighter taste than the black and oolong. It’s also way lighter in color too. I mean, yes, of course, duh, but it still surprised me. I mean, look at that difference.

So, considering it’s a much lighter taste, I wanted to pair it with something that would compliment it. I was wandering around the farmer’s market, because that’s the best place to get ingredients for kombucha. Yes, you can use store-bought fruit or even frozen fruit, but the stuff at the farmer’s market just seems to have so much more flavor and freshness. Maybe it’s a mental thing, or maybe it’s real, but I love the farmer’s market. Anyhow, I found pears still in season and we also had some extra ginger at home – so ginger pear kombucha!

When you’re using ginger, you want to be really careful not put too much in. It can overpower really quickly. But the right amount can add delicious subtle flavor and spice to your drink.

Pear Ginger Kombucha

  • 12 cups Kombucha base
  • 1 Pear, thinly sliced
  • 1/2” piece of ginger, thinly sliced (you don’t need to remove the skin)
  1. You should have a kombucha base that has already gone through the first fermentation and is ready for the second fermentation.
  2. When your Kombucha base is ready, remove the scoby and set aside.
  3. Stir the kombucha. During the first fermentation, it usually doesn’t ferment evenly and you want to mix it all up to even out he brew.
  4. Set aside 1 cup of your first fermentation for starter for your next batch.
  5. Evenly divide the pear and ginger slices between your bottles.
  6. Using the funnel, pour the kombucha on top, leaving 1-2 inches of head space.
  7. Let sit on the counter and don’t forget to burp them (quickly open and close the bottles to release some of the pressure). I burp mine in the morning and evening. If you don’t, the bottles can explode from the pressure of the building carbonation. (I haven’t had this happen, but I’ve gotten a few dismayed texts from my mom about bottles exploding and the resulting mess. Quality bottles help, so make sure you’re getting ones that are made for fermentation.)
  8. They should be ready to go in about 5-7 days. When they’re ready, put them in the fridge to stop the fermentation process. You can filter the fruit out or leave it in. Sometimes a little scoby will also grow on top of the liquid during this time.
Hope Reynolds

I’m a tea obsessor, book addict, Sci-Fi junky, archer, traveler and wife to William, a guy who is incomprehensibly loving and patient. We live in our favorite city, San Francisco, where we want to stay forever. And, as you’ve already gathered, I’m also super into experimenting with healthy food and natural skincare.

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