Mango Chilli Kombucha
Sweet tropical mango with a slow building heat from fresh chilli. One of the most interesting second ferments I make.
Ingredients
- 500 ml finished first ferment kombucha
- 60-80 g ripe mango cut into small cubes
- 1 slice fresh red chilli 1cm, seeds removed
Instructions
- Cut the mango into small cubes roughly 1-2cm in size for maximum surface area and flavour extraction.
- Slice a 1cm piece from a fresh red chilli and remove the seeds completely.
- Add the mango cubes to the bottle first, then place the chilli slice on top. Adding the chilli on top makes it easier to remove partway through if needed.
- Fill with kombucha leaving 2-3cm headspace at the top.
- Seal firmly and store somewhere warm between 21°C and 27°C.
- From day two check carbonation and heat level daily by opening just a crack over the sink. If the heat is already stronger than you want, remove the chilli slice, reseal and refrigerate.
- Once well carbonated refrigerate immediately. Open cold over the sink and strain through a fine mesh strainer when pouring.
Notes
Capsaicin intensifies during fermentation — the chilli will be noticeably hotter in the finished bottle than when you added it. Start with a smaller slice if you are unsure about the heat level and increase next batch.
Summer (above 24°C): ready in 24-48 hours.
Spring and autumn (20-23°C): 2-3 days.
Winter (below 20°C): 3-4 days.
If it is too spicy, dilute with plain finished kombucha or pour over ice.
Summer (above 24°C): ready in 24-48 hours.
Spring and autumn (20-23°C): 2-3 days.
Winter (below 20°C): 3-4 days.
If it is too spicy, dilute with plain finished kombucha or pour over ice.