After you have made your batch of kombucha, (go here for directions) you can make a second ferment for a more interesting version with a distinctive fizz – like soda but better and healthier. It’s really easy as it just requires bottling the stuff and leaving it on the counter for a couple of days. At this stage, you can also add different flavours to your brew for an even better taste adventure. Kombucha is great on its own but it is even tastier with friends like ginger, spices, whole fruit or fruit juice.
What you need:
- first ferment kombucha tea (scoby removed)
- airtight glass bottles or jars
- a few raisins
- flavour (see below for choices)
The sky is the limit here so experiment with different combos until you find what works for you. Just remember less is more here.
- ginger root, cut up into small pieces or left whole
- ginger syrup – boil up some chopped ginger in water
- lemon juice (good with the ginger)
- spices: cardamom, cloves, cinnamon, vanilla
- fresh, frozen or dried fruit pieces – mango, blueberries, strawberries, watermelon, apple, kiwi, pineapple, cranberry, goji berries, cherries
- fresh or dried herbs: lavender, mint, rosemary
What you do:
- clean bottles or jars thoroughly, first with soap and then vinegar to get rid of any bacteria, rinse well and drain.
- add flavouring if required
- pour kombucha over flavouring but leave some space at the top for the fizz factor
- pop in a couple of raisins per bottle
- cap tightly and leave at room temperature for 2-3 days
- open bottles with care – they can be quite explosive!
- strain out all the bits or leave them in and rebottle before refrigerating
And that’s it. Now you can make endless variations of this delicious probiotic rich drink.