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
Berry Ginger Fizz
- 2-3 tablespoons blueberries and raspberries
- 1 teaspoon chopped ginger
- 1 teaspoon lemon juice
- 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
Before serving, you may want to strain apple and cinnamon out.
Lemon Basil Zinger
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh basil, roughly chopped
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
- 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.
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 chopped cucumber or cucumber juice
- 1 tablespoon chopped mint
- 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.
- 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!
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.