3,418 likes, 52 comments - david_zilber on September 22, 2022: "Bell Pepper Kombucha. All time fav “savoury” kombucha, for mixing drinks and for cooking with. Back when, @stueystalker and I made the world’s best micheladas with this, a splash of grasshopper garum, some tomato vinegar, and Dos Equis. But drinks aside, this is just as great finishing stews, gazpachos, pastas, you name it. Give it a shot, put some probiotic pep in your step. 🌶 8-10 red bell peppers 1 kombucha SCOBY finished kombucha sugar Halve and seed the bell peppers, removing their stem. Juice them in a fruit juicer and strain the resultant liquid in your final container—a 1 litre ball jar without a lid works well. If you can, measure the juice’s sugar content on a refractometer and calculate the remaining amount of sugar needed to bring it up to 10 brix (assuming you yielded 1L of juice, a brix of 7.6, what these peppers yielded here, would require a further 24 g of sugar, by weight). Cordon off a small amount of juice in a small pot, and add the sugar to it as well. Gently heat the mixture on the stove until the sugar’s dissolved, then add it back into the rest of the juice. Measure the liquid’s volume, then add in some finished kombucha (backslop) at 10% of that measure to lower the pH and add a healthy population of yeast and bacteria into the mix. Assuming you don’t have finished red pepper kombucha on hand, use a flavour of ‘booch that won’t clash with your juice. Add in your SCOBY, and cover the top of your container with a piece of gauze and a secure it with a rubber band. Let the kombucha ferment at 21°C for 7-10 days or until properly acidified. Once finished, remove the SCOBY, strain the mixture and reserve it in the fridge until you desire. This is a “cooking” kombucha for me, but if you’d like a secondary ferment, bottle the finished strained kombucha with another 30 g of sugar in a swing top bottle and allow it to stand closed in the fridge for 1-2 weeks further.".