Spicy Watermelon Kombucha Recipe
Perfect Drink For The Summertime Heat
Talk about a party! The tartness of kombucha with the watermelon and lime transform this drink into a real fiesta for your taste buds. Perfect for the summertime heat! Speaking of heat, the cayenne pepper in this drink sneaks up on you right at the end. It isn’t overpowering, it just keeps it interesting and keeps you wanting more! Of course, you can add as much or as little cayenne as you’d like. It’s important that you enjoy it, so if you don’t like heat, you can literally add none, and it would still be delicious.
PRIMARY VS SECONDARY FERMENTATION
It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.
- Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
- Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.
Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.