½ cup fresh very ripe and sweet pineapple cut into small strips (so it is easier to remove from the bottle)
800ml approx fermented tea
1 litre flip top bottle (or recycled clear glass bottle with screw kid works fine, just remember to 'burp' the jar every day to reduce the chance of the bottle exploding)
Instructions
Clean bottle with hot water and vinegar
If your tap water is not reliable, boil some bottled water and swish about 100mls of the hot boiled water in the bottle with the lid on
Allow the bottle to cool completely
Add the pineapple
If they were frozen, I leave them for 10mins or so
Then add the already fermented Kombucha tea
Make sure you leave at least a 5cm - 8cm gap to avoid bottles exploding from the gas build up
All to ferment 2-5 days
Check the bottle by opening it slowly after day one to let some gass out, I found the sweet pineapple fermented a lot faster than other ingredients
If it is cold where you live, it should be ok to check on day 2 or 4
Move to the fridge
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/pineapple-kombucha-tea-recipe/