Spicy Pineapple–Jalapeño Ginger Kombucha

This recipe brings a bright, tropical heat that doesn’t overshadow the fizz. Pineapple adds easy carbonation fuel, jalapeño brings a clean and spicy kick, and fresh ginger ties it all together. It’s the “party” bottle you’ll want to enjoy with tacos, curry, or a late-night snack.

Yields: four 16-oz (500 mL) bottles
Prep: 10 minutes active • 1–4 days for second fermentation

What You’ll Need

• 64 oz (1.9 L) finished, unflavored kombucha (end of First Fermentation)
  
  
• ½–¾ cup (120–180 mL) 100% pineapple juice (about 2–3 Tbsp per bottle)
  
  
• 1 medium jalapeño, thinly sliced (4–6 slices per bottle; seeds = more heat)
  
  
• 2–4 Tbsp fresh ginger, peeled & cut into matchsticks (½–1 Tbsp per bottle)
  
  
• 2 Tbsp fresh lime juice (½ tsp–1 tsp per bottle), optional for brightness
  
  
• Optional: 1–2 tsp cane sugar total if using low-sugar pineapple juice
  
  
• 4 clean swing-top or crown-cap bottles (16 oz / 500 mL)
  
  

Heat control: remove seeds/ribs for gentler heat; keep some for a bolder kick. Habanero works too, just use fewer slices.

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Step-by-Step (Secondary Fermentation)

1. Prep bottles. Rinse well. If you’re cautious about capsicum oils, wear gloves when slicing peppers.

Flavor add-ins. Into each bottle:

• 2–3 Tbsp pineapple juice
  
  
• ½–1 Tbsp ginger, julienned
  
  
• 4–6 jalapeño slices
  
  
• ½–1 tsp lime juice
  
  

2. Fill with kombucha. Top each bottle with finished kombucha, leaving 1 inch (2–3 cm) of space. If your juice is very low in sugar, add up to ½ tsp sugar per bottle to boost fizz.

3. Seal & ferment. Leave at room temp out of direct sun for 24–72 hours. Start tasting after 24 hours.

4. Burp safely. Once daily, crack the cap just enough to release pressure, then reseal. (Chili foam can be enthusiastic—open over a sink.)

5. Chill & serve. When it’s as fizzy and spicy as you like, strain out solids, cap, and refrigerate at least 12–24 hours to set the bubbles. Serve cold with a lime wedge.

Storage: Keep cold. Best within 2–3 weeks for peak fizz and flavor.

Flavor Tweaks and Easy Swaps

• Mango Chili–Lime: Swap pineapple juice for mango nectar; add a pinch of chili powder.
  
• Pineapple Habanero: Use 1–2 paper-thin habanero slices per bottle for floral heat.
  
• Ginger Bomb: Double the ginger, skip the pepper, and add a grind of black pepper for a warm finish.
  
• Cinnamon Cayenne: 1 small cinnamon stick and a tiny pinch of cayenne per bottle; add orange peel.
  
  

Pro Tips

• Clarity: Strain out pepper seeds before bottling if you want a cleaner look.
• Serving idea: Rim a glass with chili-salt, pour over ice, finish with a squeeze of lime.
  
  

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Enjoy the Spice

This kombucha harkens a little beach, a little bonfire, and a lot of fun. Once you find your perfect heat level, it becomes that signature bottle everyone asks for.