2nd fermentation kombucha



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 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.


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.

2nd fermentation preparation


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….)


(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: 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 and hibiscus-ginger kombucha
  • STRAWBERRY/BASIL: 1/4c strawberries, 1 sprig fresh basil
  • WATERMELON: 1/4c watermelon juice

[yumprint-recipe id=’8′]

Share this post