Fresh Carrot - Apple - and Ginger Kombucha

 I have been making Kombucha over the past year and I have tried many different flavors. 

I had some homemade green grape juice and really liked the flavor of the kombucha making it with that juice. 

I made some with apple cider and other times tried cranberry juice, but it became it super acidic and so I have learned to avoid using acidic juices or fruits. 

I tried putting bits of different fruit in the kombucha but the bigger pieces made it more fermented really quickly, so I didn't use fruit again. 

However, recently the food bank had large bags of carrots and apples to distribute, so I thought I would try making kombucha using carrots and apples using the juicer as thinking the juice may be less fermented using juice. 

The trick is to let the kombucha ferment to the right stage. A few weeks back I didn't have any juice in the house so I thought it would be good to try using some fresh fruit. I had a bunch of apples and carrots still, so I pulled out the juicer and made carrot and apple juice using the excess I had from the food bank. 

I also had some fresh ginger root so I put that in half of the jars to see if I liked the added ginger. 

I really liked the carrot and apple juice kombucha, but I added more ginger than needed as it is a strong flavor. I enjoyed it enough that I made this next back using the carrots and apples and being in a small town couldn't get any fresh ginger root, so I used powdered ginger and only used a small amount so I could get the flavor but not overwhelm the taste. 

I actually enjoy the flavor as there is the sweetness from the apple and carrots, but the carrot flavor isn't really strong. I have enjoyed the new flavor and thought I would blog it in case anyone else searched the internet for information on new flavor options. 

Have a blessed day!