Spiced Pineapple

The sweet flavour of pineapple will be the perfect compliment to the bite from the ginger.  A true crowd pleaser at your next gathering.

We suggest using green tea raw kombucha in the fermentation process as the pineapple flavour will be more pronounced with the subtle flavour of the ginger.


  • 1 Liter swing top bottle or amber growler

  • Funnel

  • Blender

  • Cutting board and knife

  • Strainer


  • 3 pineapple rings (approximately 1 inch in thickness) or 200ml of pineapple juice

  • 2 inch piece of ginger

  • 50ml filtered water (not necessary if using pineapple juice)

  • 800ml raw green tea kombucha - see How to Brew Kombucha: First Fermentation 


  1. Add water to blender.
  2. Remove skin of ginger and place in blender.

  3. Add pineapple pieces (or juice) into blender.

  4. Blend until ginger and pineapple chunks are dissolved.

  5. Using your strainer and funnel, pour the mixture from the blender into the swing top or amber bottle.

  6. Pour 800ml of raw green tea kombucha in to the bottle and seal the cap so that it is air tight.  Give the bottle a shake to mix the flavor with the kombucha.

  7. Leave the bottle in a warm dry place for 3-4 days and taste.  Note that the warmer the temperature is in your home, the faster the fermentation will happen.  The colder it is, the slower this process may be.

  8. Refrigerate and serve!


  • To avoid the carbonation from spilling over, we suggest slowly burping the bottle at day two to let a small amount out.  Refrigerating until cold before opening also helps to control it from spilling over.