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FIZZ & FLAVOUR COMBINATIONS FOR KOMBUCHA & WATER KEFIR (2ND FERMENTATION)

Kick up the fizz and flavour of your kombucha and water kefir with these delicious flavour additions!

 

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by Jody Gowans in Beverages, Kombucha, Recipes, The Basics
January 10, 2017
2nd fermentation kombucha

WHAT IS 2ND FERMENTATION?

hibiscus-kombucha 2nd Fermentation

hibiscus-ginger kombucha (2nd Fermentation)

Although your kombucha and water kefir are super healthy and ready to drink after the first fermentation, doing a 2nd fermentation adds a layer of flavour and fizz, making these probiotic beverages even more satisfying!  This is achieved by bottling the brewed kombucha or water kefir, adding flavour and sealing the bottle which traps the carbon dioxide produced by the bacteria in the brews.

 

HOW TO DO A 2ND FERMENTATION

The SCOBY cultures used in making the water kefir and kombucha are sensitive to certain ingredients and need to be removed prior to adding the flavouring.  Put the SCOBY cultures aside and pour the kombucha tea or water kefir into sanitized bottles.  Add the flavour of choice and seal the bottles for 3 days to 1 week to achieve maximum flavour and fizz.  I leave my bottles in a cupboard and transfer them to the fridge when I am happy with the level of carbonation.

2f-kombucha

2nd fermentation preparation

 

 FIZZ TIPS!

To get lots of fizz in the second fermentation, I always add a few slices of organic ginger to all my flavour additions.  I also add a 1/2 tsp of sugar if my flavouring is low in sugar.  The extra sugar and ginger feed the bacteria, and the byproduct is that satisfying fizz created by the buildup of carbon dioxide within the closed container.  Giving the bottles a little swirl every few days to mix up the contents also helps to create more fizz.

 It is essential to use proper bottles that can withstand the pressure of the built-up carbon dioxide (see container choices for your ferments for more information), and try and burp them every few days to reduce the chance of a kombucha geyser spraying you and your kitchen (happened to me last week….)

close up of Kombucha in a clear bottle showing the carbonation of the drink

My go-to flavour: Fizzy lemongrass-ginger kombucha

 

2nd FERMENTATION FLAVOUR IDEAS

(Based on 750 ml/ 25 fl oz bottle)

There are many more possible flavour combinations-mix up the flavours and add fresh herbs -don’t be afraid to be creative!   Please note the fruit can be either fresh, frozen or juice.

 

APPLE PIE: (1/4 cup apple juice, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 2 slices of ginger)

Blackberry kombucha in a flip top bottle

Blackberry-ginger kombucha

  • BLACKBERRY: 4-5 blackberries or 1/4c blackberry simple syrup
  • BLACKBERRY -THYME: as above, add 2 sprigs fresh thyme
  • BLOOD ORANGE: 1/4c blood orange juice
  • BLUEBERRY: 1/4c juice or 1/4 fresh blueberries
  • BLUEBERRY-GINGER-LAVENDER:  1/4 c blueberries, 3-4 slices ginger, 1 sprig/1 tsp  lavender
  • CHAI SPICE : 1 tsp chai masala spice
  • CHERRY: 1/4 cup cherry juice or 1/4 cup dried cherries
  • CHERRY-VANILLA: as above, add 1 tsp vanilla extract
  • COCONUT: 2 tbsp coconut extract, 1/4 cup coconut milk
  • COCONUT-LIME: as above, add 1/4 cup lime juice
  • CRANBERRY: 1/4c cranberry juice
  • CRANBERRY-ORANGE: 1/4c + 2 tbsp orange zest
  • CREAMSICLE: 1/4c orange juice, 1/2 tsp vanilla extract
  • ELDERBERRY: 1/4c elderberries
  • FIG AND ORANGE: 2 figs (sliced), + 2 tbsp orange zest
  • FIG AND HONEY: 2 figs (sliced) + 1 tbsp honey
  • GINGER-LEMONGRASS: 3-4 slices ginger, 1 stalk lemongrass
  • GOJI/ACAI/WOLF BERRIES: 1/4 c berries
  • GRAPE: 1/4c grape juice
  • GRAPEFRUIT-GINGER: 1/4c grapefruit juice, 3-4 slices ginger
  • GUAVA: 1/4c guava nectar
Ingredients to make hibiscus Kombucha along with two flip top bottoms and a large clear jar

Lemongrass-hibiscus kombucha

  • HIBISCUS-GINGER-LEMONGRASS:  1/4c hibiscus petals, 3-4 slices ginger, 2 stalks lemon grass
  • KIWI-GINGER: 1/4c kiwi juice or 1 sliced kiwi, 2-1 ginger slices
  • LEMONGRASS/PINEAPPLE/STRAWBERRY: 1/2 stalk lemon grass, 1/4 c pineapple juice, 2-3 strawberries
  • LIME-BASIL: 1/4c lime juice, 4 basil leaves
  • LYCHEE-BASIL: 1/4c lychee juice/diced fruit, 1 sprig fresh basil
  • MANGO: 1/4c Mango juice/4-5 mango segments
  • MANGO-PEACH: as above, add 4-5  peach slices /1/4c peach juice
  • PASSIONFRUIT:  1/4c passionfruit juice
  • PEACH-GINGER: 1/4C peach juice/4-5 peach slices, 2-3 ginger slices
  • PEACH-LEMONGRASS: 1/4c peach juice/4-5 peach slices, 2-3 stalks lemongrass
  • PEACH MELBA: 1/4c peach juice/4-5 peach slices, 1/4 c fresh or frozen raspberries
  • PEACH-STRAWBERRY: As above- add 1/4c sliced strawberries
  • PEAR-GINGER: 1 sliced pear or 1/4c pear juice, 2-3 ginger slices (careful, this flavour combo makes a super fizzy brew!!) 
  • PINEAPPLE: 1/4 pineapple juice
  • PINEAPPLE-COCONUT-“PINA COLADA”: 1/4 pineapple juice, 1/4c coconut milk
  • PINEAPPLE-TURMERIC-STAR ANISE: 1/4c pineapple juice, 2 star anise cloves, 2 slices turmeric
  • PLUM-GINGER: 1 plum (sliced), 2-3 slices ginger
  • PLUM-LEMONGRASS: 1 plum (sliced), 2-3 stalks lemongrass
  • POMEGRANATE: 1/4c pomegranate juice
  • PRICKLY PEAR/GINGER/LEMONGRASS: 1 sliced prickly pear/2-3 stalks lemon grass/ginger
  • PUMPKIN PIE SPICE: 1 tsp pumpkin pie spice
  • RASPBERRY/LEMONGRASS: 1/4c raspberries, 1-2 stalks lemongrass
raspberry-ginger-and-hibiscus-ginger-kombucha-2f

Raspberry and hibiscus-ginger kombucha

  • STRAWBERRY/BASIL: 1/4c strawberries, 1 sprig fresh basil
  • WATERMELON: 1/4c watermelon juice
FIZZ & FLAVOUR COMBINATIONS FOR KOMBUCHA & WATER KEFIR
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Ingredients
  1. APPLE PIE: (1/4 cup apple juice, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 2 slices of ginger)
  2. BLACKBERRY: 4-5 blackberries or 1/4c blackberry simple syrup
  3. BLACKBERRY -THYME: as above, add 2 sprigs fresh thyme
  4. BLOOD ORANGE: 1/4c blood orange juice
  5. BLUEBERRY: 1/4c juice or 1/4 fresh blueberries
  6. BLUEBERRY-GINGER-LAVENDER: 1/4 c blueberries, 3-4 slices ginger, 1 sprig/1 tsp lavender
  7. CHAI SPICE : 1 tsp chai masala spice
  8. CHERRY: 1/4 cup cherry juice or 1/4 cup dried cherries
  9. CHERRY-VANILLA: as above, add 1 tsp vanilla extract
  10. COCONUT: 2 tbsp coconut extract, 1/4 cup coconut milk
  11. COCONUT-LIME: as above, add 1/4 cup lime juice
  12. CRANBERRY: 1/4c cranberry juice
  13. CRANBERRY-ORANGE: 1/4c + 2 tbsp orange zest
  14. CREAMSICLE: 1/4c orange juice, 1/2 tsp vanilla extract
  15. ELDERBERRY: 1/4c elderberries
  16. FIG AND ORANGE: 2 figs (sliced), + 2 tbsp orange zest
  17. FIG AND HONEY: 2 figs (sliced) + 1 tbsp honey
  18. GINGER-LEMONGRASS: 3-4 slices ginger, 1 stalk lemongrass
  19. GOJI/ACAI/WOLF BERRIES: 1/4 c berries
  20. GRAPE: 1/4c grape juice
  21. GRAPEFRUIT-GINGER: 1/4c grapefruit juice, 3-4 slices ginger
  22. GUAVA: 1/4c guava nectar
  23. HIBISCUS-GINGER-LEMONGRASS: 1/4c hibiscus petals, 3-4 slices ginger, 2 stalks lemon grass
  24. KIWI-GINGER: 1/4c kiwi juice or 1 sliced kiwi, 2-1 ginger slices
  25. LEMONGRASS/PINEAPPLE/STRAWBERRY: 1/2 stalk lemon grass, 1/4 c pineapple juice, 2-3 strawberries
  26. LIME-BASIL: 1/4c lime juice, 4 basil leaves
  27. LYCHEE-BASIL: 1/4c lychee juice/diced fruit, 1 sprig fresh basil
  28. MANGO: 1/4c Mango juice/4-5 mango segments
  29. MANGO-PEACH: as above, add 4-5 peach slices /1/4c peach juice
  30. PASSIONFRUIT: 1/4c passionfruit juice
  31. PEACH-GINGER: 1/4C peach juice/4-5 peach slices, 2-3 ginger slices
  32. PEACH-LEMONGRASS: 1/4c peach juice/4-5 peach slices, 2-3 stalks lemongrass
  33. PEACH MELBA: 1/4c peach juice/4-5 peach slices, 1/4 c fresh or frozen raspberries
  34. PEACH-STRAWBERRY: As above- add 1/4c sliced strawberries
  35. PEAR-GINGER: 1 sliced pear or 1/4c pear juice, 2-3 ginger slices (careful, this flavour combo makes a super fizzy brew!!)
  36. PINEAPPLE: 1/4 pineapple juice
  37. PINEAPPLE-COCONUT-"PINA COLADA": 1/4 pineapple juice, 1/4c coconut milk
  38. PINEAPPLE-TURMERIC-STAR ANISE: 1/4c pineapple juice, 2 star anise cloves, 2 slices turmeric
  39. PLUM-GINGER: 1 plum (sliced), 2-3 slices ginger
  40. PLUM-LEMONGRASS: 1 plum (sliced), 2-3 stalks lemongrass
  41. POMEGRANATE: 1/4c pomegranate juice
  42. PRICKLY PEAR/GINGER/LEMONGRASS: 1 sliced prickly pear/2-3 stalks lemon grass/ginger
  43. PUMPKIN PIE : 1 tsp pumpkin pie spice
  44. RASPBERRY/LEMONGRASS: 1/4c raspberries, 1-2 stalks lemongrass
  45. STRAWBERRY/BASIL: 1/4c strawberries, 1 sprig fresh basil
  46. WATERMELON: 1/4c watermelon juice
Instructions
  1. Pour the kombucha or water kefir into sanitized bottles. Add flavouring of choice. Seal bottles and place in a cupboard for 3-7 days until desired carbonization has been reached.
The Cultured Foodie http://theculturedfoodie.com/
9 Comments
  1. barry says:

    Can you use sage flower from your garden in second fermentation, how would I clean the flowers, concerned about bugs and dirt contaminating the batch

    1. Jody Gowans says:

      Hi Barry- thanks for your interest and question. Sure, you can use sage flowers, maybe with a few stalks of lemongrass as a compliment. Sage flowers are edible, but can cause allergic reactions if you are very sensitive to pollen. I actually have a giant sage bush and have never used the flowers to flavour kombucha, but it sounds yummy! As for cleaning, I rinse my herbs and pat them dry before adding them to a second fermentation.

  2. Lori says:

    Love the recipe ideas, I do have a question.. I love the Chai tea lattes you can get at Starbucks.. is the chai tea spice the same as that chai masale spice and can I add that to all of my favorite flavors?

    1. Jody Gowans says:

      Hi Lori- thanks for your interest and for your question! I have never had the chai tea lattes from Starbucks, but have used chai spice in a lot of dishes and drinks. Chai spice is a masala (a blend of spices) that has cardamom, ginger and cloves. The blend varies in the different regions in India, so no chai spice blend is the same. You can definitely use whatever spice blend you like in your second fermentation for some interesting flavour.

  3. PAULNE LEAHY says:

    Thank you.

  4. Kaylee says:

    Loving the flavors! How long after the second fermentation process is Kombucha good for in the fridge?

    1. Jody Gowans says:

      Hi Kaylee- Thanks for your input! Not sure I understand your question, but here are 2 answers just in case. 1. I let my kombucha sit bottled at room temperature for 3-5 days during second fermentation. 2. It can last indefinitely in the fridge. Remember that refrigeration does not stop fermentation, but slows it down, so your kombucha might change in flavour over a longer period of time (become more vinegary).

  5. Rozel Gonzales says:

    this is great! thanks for all the flavor ideas!

    1. Jody Gowans says:

      Thanks Rozel! My pleasure! There are so many possible combinations- my favourite is hibiscus/lemongrass/ginger.

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