Short answer
Add two or three thin kiwi slices, two or three thin cucumber slices and one thin, seeded jalapeño slice to each 500 ml bottle of plain kombucha. Seal the bottle and leave it at room temperature for two to three days. Start mild. The chilli heat builds the longer it sits, so taste daily.
Why this combination works
Kiwi adds sweetness and natural sugar for fizz. Cucumber adds a cool, fresh note that softens the heat. Jalapeño adds the warmth. Keep the chilli to a minimum at first, because it is much easier to add heat later than to take it out.
What you need (per 500 ml bottle)
- Two or three thin kiwi slices, or about 2 tablespoons chopped kiwi
- Two or three thin cucumber slices, or about 1 tablespoon chopped cucumber
- One thin jalapeño slice, with the seeds and white membrane removed
- Plain first-ferment kombucha
- A pressure-rated swing-top bottle and a funnel
Wash your hands after cutting chilli, or wear gloves. Do not touch your eyes.
How to make it
- Slice the kiwi, cucumber and jalapeño. Scrape out the seeds and white membrane from the jalapeño.
- Put the fruit, cucumber and chilli into a clean bottle.
- Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it at room temperature, out of direct sun, for two to three days.
- Burp the bottle once a day over a sink. Taste a small pour from day two. Chill it when it is fizzy enough and the heat suits you.
Controlling the heat
- One thin slice is enough for a 500 ml bottle to start with.
- Most of the heat sits in the seeds and the white membrane, so remove them.
- Taste daily. The heat keeps building while the bottle sits.
- If the drink gets too hot, chill it, strain out the chilli and top up with a little plain kombucha.
Fizz and safety
Kiwi has plenty of natural sugar, so this batch can fizz quickly. Cucumber adds almost none. Burp daily, keep the bottles out of warm spots and open them slowly over a sink. If a bottle is very hard, vent it slowly with a towel over the lid.
Common questions
Are kiwi and cucumber good together? Yes, in drinks. The soft sweetness of kiwi and the freshness of cucumber are a common pairing, and the cucumber cools the chilli. How well it works is a matter of taste, so start with a small batch.
Can I make kombucha with jasmine tea? Use plain black or green tea for the first ferment. Scented or flavoured teas, such as jasmine, are not recommended for the base, because added flavourings can affect the culture. Save the flavour for the second ferment.
Can I use apple cider vinegar instead of kombucha? No. Apple cider vinegar does not make the same culture. For the details, see can you make kombucha with apple cider vinegar.
What can I mix with kombucha to make it taste better? A squeeze of lime or a few mint leaves are simple options. Keep it light, so the fruit and the kombucha still come through.
For more on heat, see the cayennade kombucha recipe. For the full second-ferment method, see how to flavour kombucha.