Kombucha second-fermentation done with real fruit adds amazing flavor and loads of refreshing natural carbonation. Seven exotic flavors and tips for more.
½cuppassion fruit scooped from shellsscooped from shells
½cuporange juicefresh squeezed
Sweet Roselle
1cupfresh roselle hibiscus petals (Jamaica)
1cupwater
2TB agave or vegan honey
Lavender Triple Berry
½cupblueberries
½cupstrawberries
½cupraspberries
1TBculinary lavender
Strawberry Purple Basil
1 ½cupsstrawberriessliced
½cuppurple basil leavessliced
Instructions
Prepare fruit
Wash and cut organic fruit in chunks or scoop pulp from shells. You can include the seeds of fruit like passion fruit or guava. Citrus fruits should be juiced. Discard the seeds and peels. Measure according to recipe flavor.
Prepare optional herbs and spices
Wash and slice Optional fresh herbs and spices. You can leave the skins on turmeric or ginger. They help in fermentation. Measure herbs and spices and divide them into two small bowls. This way, you can add half the total amount to each half-gallon jug for fermenting.
Blend fruit to puree
Puree 1-2 cups raw organic fresh fruit in a blender or food processor to a liquid texture. Pour into a very large bowl.
If using homemade kombucha, measure out and reserve 1 ½ cups from your gallon jar brew. Place it in a bowl with the SCOBY. Set aside to brew a new batch of plain kombucha.
Mix kombucha with fruit
Pour the remainder of 1 gallon homemade plain raw kombucha into the large bowl with the pureed fruit. You should have approximately 14 cups. You can use a little kombucha to rinse your blender to include all the puree. Whisk kombucha and fruit puree to blend.
Second ferment in glass growlers
Place a funnel over the top of one half-gallon jug. Pour half the fruited raw kombucha into the growler. Repeat with the second half-gallon jug. Divide the reserved herbs and spices between your two half-gallon growlers. Seal firmly with fermenting caps. A good hand twist is sufficient. I find using a damp wash cloth over the top of the cap helps to tighten it.
Store 2-6 days
Place half-gallon jugs in a dark cupboard for the second fermentation. Experience will help you to judge how long to leave the jugs to build up carbonation. The next step is very important. Don't try to open warm jugs of carbonated kombucha!
Chill and strain
Chill carbonated kombucha 12 hours before opening. Once kombucha is very cold, take jugs from the refrigerator and strain out fruit pulp, herbs, and spices. You can place a good-sized fine-mesh strainer over a bowl to strain a large batch at once.
Transfer to swing-top bottles
Use a funnel and pour strained kombucha into swing-top bottles. Seal caps.
Store
Kombucha stores well and stays carbonated this way easily for a week. After that, kombucha will gradually turn more and more tart while losing sweetness.
Notes
This recipe has good results in a warm, tropical climate, and the times are approximate. Experience will help you adjust times if needed to match your locale.It can be difficult to judge carbonation levels when you are new to the process of secondary fermentation. Once you have made a couple of batches in your own climate, you'll get the knack. Over time it will be a breeze. Here is a little optional trick to help with starting out:Fill a 16-ounce plastic bottle with a reserved portion of your fruited kombucha. When the bottle expands and becomes taut, you have a visual cue that fermentation has taken place.Tips for successHigh-quality fruit with great taste makes the best-flavored brews.Limit selection to one to three fruits and/or spices when flavoring kombucha.Live bacteria in your kombucha is essential. Ensure that it is raw and vital.Bottles and caps designed for second-fermentation brews are a must.Store the flavored kombucha second fermentation in a dark cupboard.Chill your finished brew before uncapping it to prevent spilling or explosions.Swing-top bottles are the best containers to keep finished flavored and carbonated kombucha in. They will keep the carbonation trapped and are easy to pour from. Always store your final brew in the refrigerator.