The second fermentation process is where the magic happens in kombucha brewing. This step enhances the flavor and builds up natural carbonation, giving your kombucha that pleasant fizz and extra personality. Using fresh or frozen fruit, herbs, or spices, you can create delicious, custom flavors the whole family will enjoy.

Why You’ll Love This Recipe

Turns plain kombucha into a naturally fizzy, flavorful drink
Simple process with minimal ingredients and equipment
Customize with endless flavor combinations
Great way to add antioxidants and nutrients from fruit and herbs
No artificial flavors or preservatives
Makes healthy soda-like drinks kids and adults love
Economical and fun home project

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Previously brewed kombucha
Fresh or frozen fruit/berries of choice (e.g., strawberries, raspberries, blackberries)

Directions

Brew Kombucha (First Fermentation): Start by making your homemade kombucha using tea, sugar, water, and a SCOBY.
Bottle the Kombucha: Once the first fermentation is complete, pour the kombucha into flip-top glass bottles, leaving about one inch of headspace.
Flavor It: Add 1/3 to 1/2 cup of fruit per bottle. Soft, flavorful fruits like berries work best. You can also include herbs like basil or rosemary, spices like cinnamon or turmeric, or chopped ginger.
Start Second Fermentation: Seal the bottles tightly and leave them at room temperature for about 24 hours. The natural sugars in the fruit will feed the kombucha bacteria and create carbonation.
Burp the Bottles: After 12 hours, carefully “burp” each bottle by slowly releasing the cap to let out gas. Repeat daily (or twice a day if it’s hot) to prevent pressure buildup. Use a dish towel and open the bottles over the sink to manage any overflow.
Refrigerate or Serve: After 1–2 days of second fermentation, refrigerate the bottles to stop the fermentation process and preserve the fizz. Enjoy chilled.

Servings and timing

This recipe yields about 6 servings.

Prep time: 5 minutes
Fermentation time: 1 day
Total time: 1 day 5 minutes

Variations

Citrus Zing: Add orange slices, lemon zest, or lime juice for a bright, tangy flavor.
Ginger Spice: Add sliced fresh ginger and a dash of cinnamon for warmth.
Tropical Bliss: Try mango, pineapple, or passionfruit with mint leaves.
Herbal Infusion: Lavender or rosemary pair beautifully with berries for a subtle herbal twist.
Green Tea Base: Use green tea kombucha from the first fermentation for a lighter taste.

Storage/Reheating

Store flavored kombucha on the counter for up to 2 days after second fermentation if consuming soon.
Refrigerate after that to maintain fizz and slow fermentation. Consume within 2 days for best flavor and carbonation.
Do not heat kombucha—heat destroys the beneficial bacteria and will flatten the carbonation.

FAQs

What is second fermentation in kombucha?

It’s the stage where you bottle your fermented kombucha with fruit or flavorings to create carbonation and additional taste.

Can I use frozen fruit for second fermentation?

Yes, frozen fruit works well and helps release juices as it thaws, enhancing flavor and carbonation.

How long should the second fermentation last?

Typically 24–48 hours at room temperature. After that, refrigerate to stop fermentation.

How do I make my kombucha fizzier?

Use sugar-rich fruits and ensure bottles are sealed tightly. Warmer temperatures also promote better carbonation.

Why do I need to “burp” the bottles?

To release built-up gas and prevent pressure from causing bottles to explode.

What if I forget to burp the bottles?

If too much pressure builds, bottles can break or burst. Always burp at least once a day.

Can I reuse bottles from store-bought kombucha?

Only if they have strong, airtight caps. Flip-top bottles are most effective for second fermentation.

How do I know if my second fermentation is complete?

Taste it! Once it’s flavorful and fizzy enough for your liking, it’s ready.

Can I flavor kombucha with juice instead of fruit?

Yes, use a few tablespoons of 100% fruit juice per bottle for a cleaner flavor and less sediment.

Is kombucha safe for kids?

Yes, in moderation. The alcohol content is typically very low, and kids love the fruity fizz.

Conclusion

Kombucha second fermentation is where flavor and fizz come alive. By adding fruit, herbs, or spices to your already fermented kombucha, you can craft a delicious, bubbly drink tailored to your taste. With a few simple steps and a little patience, you’ll be sipping your own naturally carbonated, homemade kombucha in no time.