Day 5 / Step 1: Ferment with fruit
Cut your strawberries and deseed your vanilla bean into your sealable jar of bottle. You can use a good quality fruit juice as an alternative.
Pour you kombucha tea on top of the fruit, allowing some breathing room at the top of the bottle to allow for the pressure that will build as the liquid carbonates. Close bottle tightly.
Be sure to save at least 10% of your brewed kombucha to use with your saved SCOBY in your next batch. To ensure a consistent brew, I save about 25% of mine.
Place bottles back in a dark corner of your kitchen for 48 hours and cover with a kitchen towel so they avoid exposure to direct sunlight.