Strawberry kombucha with basil

Add strawberries (120 g) and fresh basil (5 g) to a clean 0.75 L jar. Lightly mash the strawberries to release their juice.

The strawberries add fruit sugar, which the yeast and bacteria will partially consume during the second fermentation. The exact amount of residual sugar cannot be calculated from the recipe: it depends on the temperature, the strength of the kombucha, and the duration of fermentation. For keto, ferment the drink longer until the sweetness noticeably decreases, drink in small portions, and if the taste becomes too sour, add erythritol after fermentation.

Pour in classic kombucha (800 ml), cover the jar with a lid without a rubber seal or a clean cloth, and leave at room temperature for 12-24 hours.

Strain the drink. For more pronounced carbonation, transfer the kombucha to a bottle, seal it tightly, and leave for another 12 hours at room temperature, then chill.

Add erythritol only after fermentation and cooling if the finished kombucha is too sour.