Nectarine Vanilla Kombucha
Ripe nectarine and pure vanilla make one of the most elegant second ferments I've tried. Golden, aromatic and beautifully fizzy.
Ingredients
- 500 ml finished first ferment kombucha
- 1 medium ripe nectarine stone removed and sliced
- 0.25 tsp pure vanilla powder or 0.5 tsp pure vanilla extract
Instructions
- Remove the SCOBY and set aside with 200-300ml of kombucha as starter liquid for your next batch.
- Remove the stone from the nectarine and slice into small pieces roughly 1-2cm. Leave the skin on.
- Add the vanilla powder or extract to the bottle first. Give a gentle swirl to distribute evenly.
- Add the sliced nectarine on top of the vanilla.
- Fill with kombucha leaving 2-3cm headspace at the top.
- Seal firmly and store somewhere warm between 21 and 27 degrees Celsius.
- From day two open each bottle just a crack over the sink once a day. A strong hiss means carbonation is building well — reseal immediately.
- Once well carbonated move to the fridge. Strain through a fine mesh strainer when pouring.
Notes
Summer above 24 degrees: ready in 24-48 hours.
Spring and autumn 20-23 degrees: 2-3 days typically.
Winter below 20 degrees: 3-4 days.
Use pure vanilla powder with no added sugar or starch. If your vanilla powder contains other ingredients use pure vanilla extract instead.
Leave the nectarine skin on — it contributes a subtle tartness and a slightly deeper colour.
Vanilla sediment may settle at the bottom of the bottle — this is harmless. Strain when pouring for a clear result.
Spring and autumn 20-23 degrees: 2-3 days typically.
Winter below 20 degrees: 3-4 days.
Use pure vanilla powder with no added sugar or starch. If your vanilla powder contains other ingredients use pure vanilla extract instead.
Leave the nectarine skin on — it contributes a subtle tartness and a slightly deeper colour.
Vanilla sediment may settle at the bottom of the bottle — this is harmless. Strain when pouring for a clear result.