Kombucha second fermentation.

So, if you followed along with brewing Kombucha, then likely by now you are ready for the second fermentation. This is the step that adds the well loved fizz and some yummy flavors (though you can drink it plain too, its still great!).

Usually you will want to start that 7 to 14 days after the first fermentation was started. It’s a big gap because that part is based largely on taste and size of the batch.

I like to do 7 days, but my MIL does 14. It’s all preference.

For second fermentation you will need the following:

Your batch of Kombucha.

Enough air tight glass jars to hold it all (glass flip top or grolsch bottles are great, I use classico spaghetti sauce jars and they work beautifully too).

Flavors of your choice (see below for suggestions).


The how-to is really simple. Just take whatever flavors you are adding (make sure if using anything frozen, you let it thaw first) and put them in the jar.

Shown here is carrot and cinnamon flavor.

Pour your Kombucha over the top, leaving an inch of head space (otherwise the pressure may cause issues including explosion of the jar), then seal it with the lid.

Filled and sealed, ready to ferment again.

Once done, leave it on the counter or anywhere warm with not a lot of light.

After about 2 to 4 days (again, preference) strain the liquid from any solids, recap, and let it sit one more day (to regain fizziness lost when you strained it).

Once that is all done, pop it in your fridge until you are ready to enjoy it!

Simple and easy, it really is great tasting too.

***Don’t forget, if you want to keep your Kombucha going strong, reserve a cup of your liquid and your SCOBY aside, take some new, cooled sweet tea (like you had when you started your kombucha) and combine the three in a new or cleaned container to start it again.

Kombucha Flavor Ideas:

(All recipes below are based on a classico spaghetti sauce jar, measuring 650 ml. Please adjust accordingly for yourselves.)

Add any of the following to a jar, then pour in your Kombucha. (*Remember to thaw all frozen ingredients)

  1. Peaches: Add 1/2 a sliced and pitted fresh peach, 4 or 5 slices of frozen peach or 4 or 5 slices of drained canned peaches to the jar.
  2. Apple Cinamon: Add 1/2 a peeled and sliced apple along with a small (or half of a large) cinnamon stick to the jar.
  3. Lemon Ginger (My absolute favorite!): Add juice from one lemon (or 4 tablespoons of real lemon lemon juice) to the jar along with 1″ piece of fresh ginger, grated.
  4. Strawberry: Add 3 or 4 fresh, sliced strawberries, or 1/4 cup frozen sliced strawberries to the jar.
  5. Blueberry: Add 1/4 cup fresh or frozen berries to the jar.
  6. Carrot: Add 1/4 cup good quality, not from concentrate carrot juice (or juice your own carrots!) and a half stick of cinnamon to the jar. (This one always gets really fizzy for me!)

Try these, or any other flavors you may think to try. I have always been a fan of seeing what may happen if I add a new flavor to a jar on bottling day!

Let me know if there are any you like, I am always up for new ideas.

Thanks for reading,


3 thoughts on “Kombucha second fermentation.

  1. I’m such a chicken to even make original kombucha. I love the stuff, but making it scares me. Bacteria…I make fermented veggies. I need to not be scared and try making kombucha. It’s so expensive to buy and I do buy it! Love these flavor combos. Thank you for sharing. Have a great day! Koko 🙂


    1. Don’t be worried about it so much. It is really not that hard. Once you start, you will be amazed at the ease of it!

      I have made fermented veggies too, honestly, that is the same if not harder difficulty wise.

      Give it a shot!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s