The Second Fermentation
When you are done brewing your kombucha, it's time to bottle your brew and reap the rewards. Bottling is often referred to as "The Second Fermentation" because it's when kombucha gets its well-known fizz. Here at TKS, we love to include fresh fruits, ginger, juices, spices and herbs. Scroll down for some of our favorite recipes!
HOW TO BOTTLE YOUR KOMBUCHA
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 housing your culture(s). This will be your new liquid starter. 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.
3) Using a 16 oz. glass bottle, add 2-4 tablespoons of your favorite fruits, veggies, juices and herbs to each bottle.
4) Pour the kombucha into each bottle using a funnel, leaving only 1 to 2 inches of space at the top.
5) Seal the bottles and store in a warm, dark place for 2-4 days.
6) After 2-4 days, move your bottles to the refrigerator.
7) Once chilled, pop the top and enjoy your very own home-brewed kombucha!
*The best Second Fermentation vessels for making highly carbonated kombucha are glass bottles, and growlers with a long neck and a swing-top or phenolic cone cap. You can also use recycled store-bought kombucha bottles and mason jars, but they won’t create as much carbonation.
All of our recipes below are for one 16 oz. bottle of kombucha
Lemon Basil Zinger
2 tablespoons fresh lemon juice
2 teaspoons fresh basil, roughly chopped
1-2 tablespoons chopped pineapple or pineapple juice
1 tablespoon chopped mango or mango juice
1/4 teaspoon turmeric or 1 teaspoon chopped turmeric root
1 tablespoon lemon juice
1 tablespoon fresh chopped ginger
Pinch of cayenne powder
1 tablespoon grape juice concentrate
Try to buy organic/natural juice concentrate, as non-organic tends to have additional preservatives and syrups.
1/4 medium apple, diced or 3 tablespoons apple juice or apple cider
1/2 teaspoon. ground cinnamon or half a cinnamon stick
Blood Orange Italian Soda
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
Pineapple Blueberry Ginger
1-2 pieces freeze dried pineapple
1 tsp freeze dried blueberry
1 tsp crystalized ginger
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.
Blackberry Peach Ginger
1/2 peach, chopped
1/4 cup blackberries (halved if large)
1 tsp coarsely grated ginger
Rosemary Citrus Kombucha
4 large sprigs fresh rosemary
Juice from one ruby red grapefruit
Zest of one lemon
4 tsp dried elderberries or 1/2 TBSP elderberry syrup
1/2 tsp honey or maple syrup (only if using dried berries)
Dandelion & Fennel Detox Kombucha
2 TBSP dandelion root
2 TBSP fennel seeds
4 cups filtered water
Put the dandelion and fennel seed into a small pot with 4 cups water and bring to a boil for 5 minutes. Then turn off the heat, let cool to room temperature, and strain. Add 2-4 TBSP of the dandelion/fennel tincture to each 16 oz bottle for your second ferment. Chill before drinking.
2-3 tablespoons chopped cucumber or cucumber juice
1 tablespoon chopped mint
Strawberry Mint Cooler
2-3 fresh strawberries, chopped
1-2 sprigs of fresh mint - give it a slap in your palm to release the oils before adding it to each of your bottles
Strawberry Peach Punch
2-3 slices fresh or frozen peaches, chopped
1-2 fresh or frozen strawberries, chopped
2 tablespoons chopped cantaloupe or watermelon
1 teaspoon lavender buds
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.
Spring Rhubarb and 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 tablespoons of the strawberry rhubarb puree to every 16oz. bottle of kombucha.
Keep Cool Kombucha Float
1/3 cup crushed fresh blackberries
1 tablespoon dried lavender buds
Vanilla ice cream
First brew 16 oz of kombucha. Add the blackberries and lavender buds during the second fermentation. Then strain, and serve on top of your favorite vanilla ice cream.
Piña Colada Kombucha Shake
1 cup vanilla ice cream
1/4 cup ‘Lime in the Coconut’ kombucha*
2 TBSP pineapple juice
1/2 cup ice cubes
1 TBSP flaked coconut
Fresh pineapple slice for garnish
*To make 16 oz of ‘Lime in the Coconut’ kombucha, flavor your brew with 1 tsp fresh lime juice and 4 TBSP coconut water during your 2nd ferment.
Scoop ice cream into a blender and pour in the kombucha and pineapple juice. Then add ice cubes and coconut flakes. Blend until smooth and serve with pineapple garnish.
Berry Ginger Fizz
2-3 tablespoons blueberries and raspberries
1 teaspoon chopped ginger
1 teaspoon lemon juice
2-3 hops cones or pellets
Rind of an orange
1 cardamom pod
Carrot Spice Kombucha
1/4 cup water
2 cinnamon sticks
3 bay leaves
2 whole star anise
3 whole cloves
2 whole allspice
6 cups finished kombucha
Purée carrots with 1/4 cup water until you form a paste. Place the purée, spices, and finished kombucha into a 1/2 gallon vessel with lid. Leave the vessel at room temperature for 3 days, and in the fridge for an additional 4-7 days. Strain before serving, and enjoy.
1/4 tsp Spirulina or Chlorella
1/4 tsp dried wheat grass or 1 TBSP wheat grass juice
2 TBSP pineapple juice
Pumpkin Spice Kombucha
1/2 tsp pumpkin pie spice
1/4 tsp fresh ginger
1 tsp sugar
Mint Ginger Lemonade Kombucha
1 tsp roughly chopped ginger
Juice from 1/2 lemon
1/2 tsp sugar (or honey or maple syrup)
A handful of mint leaves slightly muddled
2-3 TBSP cucumber
1 tablespoon fresh mint
1-2 tablespoons beet
1-2 tablespoons apple
1 teaspoon ginger
2-3 tablespoons carrot
1/4 teaspoon cayenne
1 tablespoon 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.
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!
Matcha Ginger Kombucha Fizz
2 oz vodka
2 tsp honey
1/4 tsp matcha powder
8 oz ginger kombucha
1 lime cut into wedges
a handful of fresh mint for garnish
Add the vodka, honey and matcha powder to a cocktail shaker (no ice yet). Shake for at least 30 seconds - until the matcha is dissolved. Add ice and shake for another 20 seconds. Fill two chilled glasses with ice and pour shaker contents in. Squeeze the juice from the lime wedge. Fill the rest of the cup with ginger kombucha and garnish with a few fresh mint leaves to serve.
Ginger Kombucha Cocktail
Fill a small glass with crushed ice. Pour in 1 part vodka and 1 part kombucha. Garnish with a few sprigs of mint and a lemon slice.
Pomegranate Kombucha Smash
4 oz ginger kombucha
2 oz bourbon whiskey
1/4 cup fresh pomegranate seeds
4 mint sprigs
Smash the pomegranate seeds and muddle mint leaves. Add to bottom of highball glass, then add ice and bourbon. Top with kombucha. Stir and serve.
Spiced Rum Kombucha Cocktail
3 tsp fig simple syrup
2 oz spiced rum
2 oz orange juice
Splash of kombucha
Fresh fig, quartered (for garnish)
Add the fig syrup, spiced rum, orange juice and a few whole ice cubes to a cocktail shaker. Shake vigorously. Strain into a glass over ice and top off with a splash of kombucha. Garnish with a fresh fig.
Spiked Pomegranate Kombucha Punch
1 cup white rum
1/2 cup pomegranate juice
1/2 cup pineapple juice
1/4 cup orange juice
1 cup kombucha
Mix together the rum, fruit juice and kombucha in one large pitcher or punch bowl. Garnish with pomegranate seeds and pineapple rings. Serve over ice.
Le Vent D’été
3 oz of champagne
3 oz Summer Breeze kombucha*
2 oz elderflower liqueur
Strawberry and/or elderflower petals for garnish
*To make 16 oz of Summer Breeze kombucha, combine 1 tsp dried chamomile flower with 1/4 tsp dried lavender for the second ferment
Combine champagne, kombucha, and elderflower liqueur in a champagne flute. Garnish with a fresh strawberry and/or an aromatic of your choice.
Paloma Kombucha Cocktail
Sea salt for rim + ice
Slices of grapefruit, lime for garnish
3 oz of Tequila Blanco (Silver Tequila)
3 oz grapefruit juice
1 oz of fresh lime (about 1 lime)
8 oz of kombucha
Take a slice of lime and run it around the rim of each glass. Pour some salt onto a shallow plate and dip the rim of each glass in the salt to coat. Now you have a salted rim — perfect for this drink. In a cocktail shaker add a few handfuls of ice, tequila, grapefruit juice and lime juice. Shake well until cold, about 30 seconds. Strain into prepared glass, over more ice. Fill to the top with kombucha and garnish with a couple of fresh slices of grapefruit and/or lime.
4 oz flavored kombucha
4 oz beer
Serve in a mug and enjoy!
Blood Orange Kombucha Mojitos
Juice of 2 blood oranges
3 oz rum
1 cup ice
12 oz kombucha
Handful of mint leaves
2 tsp sugar
In a large shaker, muddle the ice, sugar, and mint leaves (save a few sprigs to garnish). Add the rum and juice from the oranges to your shaker and continue to muddle. Give a quick shake before pouring the contents of the shaker into two low ball sugar-rimmed glasses and top with kombucha. Garnish with mint to serve.