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THE SECOND FERMENTATION

When you are done brewing Kombucha, it's time to bottle your brew and reap the rewards. Bottling is often referred to as "The Second Fermentation" because this is when Kombucha gets its well-known fizz. Our favorite recipes here at TKS include fresh or frozen fruits, ginger, juices, spices and herbs. All of our recipes below are for one 16 oz bottle of Kombucha.


HOW TO BOTTLE

  1. With clean hands, reach into your brewing jar and remove your culture(s). Place in a glass container of any kind.
  2. Pour off 1 to 2 cups of your freshly made kombucha into the glass container with your culture(s), this is your new liquid starter tea. A good rule of thumb: pour off 1 cup if you are going to brew again right away, pour off 2 if you plan for your culture(s) to sit for a while before brewing again. Cover with a cotton cloth and set aside until you are ready to brew. Your culture can sit at room temperature in between brewing for up to 4 weeks.
  3. Using glass bottles with tight fitting lids (check out our TKS Swing Tops in the SHOP!) add your favorite flavorings to each bottle. We recommend a 1:5 fruit/herbs/juice to kombucha ratio.

HOW TO FILL AND STORE BOTTLES

  1. Using a funnel, pour the Kombucha into each bottle leaving 1 inch of space at the top
  2. Seal the bottles tightly and store in a warm, dark place for 2-4 days
  3. After 2-4 days, move your bottles to the refrigerator
  4. Once chilled, pop the top and enjoy your very own home brewed Kombucha!

TIP #1: If you are reusing store bought kombucha bottles or mason jars, we recommend placing a piece of parchment paper underneath the lid to help make a tighter seal. Do note; these bottle options will likely not produce as fizzy of Kombucha as swing tops that make an airtight seal. 

TIP #2: If you wish, before drinking you can strain out the fruit/herbs or small cultures and yeast blooms that may have formed during the second ferment . 

TIP #3: If you do not have bottles, simply place your finished Kombucha in a sealed jug/jar in the fridge. Or, keep at room temperature and pour into a glass over ice when you are in the mood for a drink. It may not be as fizzy as bottled Kombucha, but it will have the same great nutrition and taste.


All recipes are to flavor one 16 oz. bottle of Kombucha

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RASPBERRY GINGER FIZZ

  • 1 teaspoon lemon juice
  • 5-10 fresh or frozen raspberries
  • 1 teaspoon chopped ginger

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STRAWBERRY PEACH PUNCH

  • 2 Slices fresh or frozen peaches, chopped
  • 1-3 fresh or frozen strawberries, chopped

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MANGO MANGO

  • 1/4 cup fresh or frozen mango
  • 1 teaspoon chopped ginger

Mango juice substitutes great in this recipe for fresh or frozen mango - use 2 TBSP mango juice.


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HEALTHIER MOJITO MONDAYS

  • 1 Tablespoon pure Aloe Juice
  • 1 Tablespoon chopped mint
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon sugar

    Serve in a rocks glass over ice with a lime wedge. We may or may not encourage you to add Rum.


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VERY BERRY

  • 2-3 blueberries
  • 2-3 raspberries
  • 1 Tablespoon chopped strawberries
  • 1 teaspoon chopped ginger

Cherry Limeade 

  • 2-3 Tablespoons cherry juice
  • 1-2 teaspoons lime juice

You can use fresh cherries, pitted and halved, but it can be more cost and time effective to use cherry juice. 


 

Grape Soda

  • 1 Tablespoon grape juice concentrate

Try to buy organic/natural juice concentrate, non-organic tends to have additional preservatives and syrups. 


SPRING RHUBARB & STRAWBERRY FIZZ

  • 1 to 2 cups fresh (or frozen) sliced rhubarb
  • 2 cups fresh (or frozen) hulled and sliced strawberries

Using a blender or food processor, puree the rhubarb and strawberries. Add a few splashes of kombucha to help blend. Add 2-4 TBSP of the strawberry rhubarb puree to every 16oz. bottle of kombucha. 


APPLE CINNAMON KOMBUCHA

  • 1/4 medium apple, diced or 3 TBSP apple juice or apple cider 
  • 1/2 tsp. ground cinnamon or half a cinnamon stick

Before serving, you may want to strain apple and cinnamon out.


KEEP COOL KOMBUCHA FLOAT

  • 16 oz. Kombucha
  • 1/3 cup crushed fresh blackberries
  • 1 Tablespoon dried lavender buds
  • Vanilla ice cream

Strain, and then serve on top of your favorite vanilla ice cream.


LEMON BASIL ZINGER

  • 16 oz. Kombucha
  • 2 Tablespoons fresh lemon juice
  • 2 teaspoons fresh basil, roughly chopped

 If your brew doesn’t seem like it’s gaining carbonationafter 2 days, add 1 teaspoon sugar to each bottle and let sit for another 2 days. 


KOMBUCHA SOUR

  • Ice cubes
  • 3 ounces unflavored kombucha
  • 1 1/2 ounces bourbon
  • 1 1/2 ounces tart cherry juice
  • Splash of sparkling water

Fill a rocks glass with ice. Add the kombucha, bourbon and cherry juice. Then add sparkling water, stir and enjoy!


BLOOD ORANGE ITALIAN SODA KOMBUCHA

  • 1-2 Tablespoons Blood Orange Juice
  • 2 leaves fresh sage, roughly chopped
  • 1 sprig fresh thyme
  • optional: add 1/2 tsp grated ginger or clove

PETAL POWER

  • 1 Tablespoon dried rose petals
  • 1 Tablespoon dried hibiscus flowers

While rose and hibiscus are both edible, you may want to strain out the loose petals for easier sipping.


VEGGIE KOMBUCHA (Three Ways)

                2

  • 1-2 Tbs Beet
  • 1-2 Tbs Apple
  • 1 tsp Ginger

 

                            1

  • 2-3 Tbs cucumber
  • 1 Tbs fresh mint

3

  • 2-3 Tbs Carrot
  • 1/4tsp Cayenne
  • 1 Tbs Lemon

 

Simply peel and chop up veggies/fruit and add to bottles as usual.  If you have a juicer, veggie kombucha recipes are great opportunity to get that juicer out-- peel and juice the vegetables and fruits and pour a few tablespoons in each bottle of kombucha.