Apple-Cinnamon Kombucha (Second Fermentation)
Everything you need:
- 400 ml Original Kombucha
- 2 small, airtight bottles
- 1 apple, cut into small pieces, washed
- 4 cinnamon sticks
And here's how to mix it:
- Divide the kombucha between both bottles.
- Add apple pieces and two cinnamon sticks to each bottle.
- Close the bottles and leave them in a dark place for three days. This allows the second fermentation to begin.
-
Tip: To prevent too much pressure from building up in the bottle,
open it once a day. - Afterward, you can taste the kombucha. Depending on your preference,
you can either filter out the pieces or leave them in the kombucha.
Then store it in the refrigerator and enjoy.

Did you know that unpasteurized kombucha can contain live bacterial and yeast cultures from fermentation, depending on how it's made? However, no general effect on the immune system or gut flora can be derived from this.















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