Spicy cherry kombucha

Place pitted cherries (100 g), mulled wine spices (5 g), fresh mint (5 g), and orange (40 g) in a clean 0.75 L jar. Lightly mash the berries and orange to release their juice.

The sugars from the cherries and orange will serve as food for the yeast and bacteria during secondary fermentation. Some of these sugars will be consumed, but the exact amount of residual sugar depends on the temperature, the activity 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 the classic kombucha ingredients (800 g). Cover the jar with a lid without a rubber seal and leave it at room temperature (18-23 °C) away from direct sunlight for 24 hours.

Taste the drink. If the flavor is not strong enough, leave it for another 12-24 hours. Then strain the kombucha through a plastic sieve and transfer it to a bottle with a swing top.

For gentle carbonation, leave the closed bottle at room temperature for 12-24 hours, then move it to the refrigerator.

Do not add sugar before carbonation if you are making a stricter keto version. Open the bottle carefully, gradually releasing the gas.