This is part two of a how to brew your very own kombucha. You might want to look at part one first.
Now, just juice some stuff and add a bit to the raw kombucha. I usually do about an eighth or so. What you put in it is up to you. Again trial and error. I just want to warn you about pineapple. It, for some reason gets really carbonated and will likely all bust out when you open the bottle again. Just my experience. You might make it work. What I used this time is one of my favorites. Apple and ginger.
Let this sit for one week in a dark place at room temperature again and it should be a delicious brew. Be wary, if you let it sit for to long, or use pineapple, it might get to fizzy and “explode” on you when you first open it.
Have fun, enjoy and let me know how it turns out. I now I will…