This fizzy Beet Kombucha is sweet with an earthy undertone. Packed with nutrients, it is a healthy alternative to soft drinks.
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This healthy Beet Kombucha is a fun way to sneak in some nutrients. Made with beetroot powder, maple syrup, and homemade kombucha, this bubbly drink is a refreshing treat.
If you're looking for something to quench your thirst that's not full of corn syrup and questionable ingredients, this Beet Kombucha is for you.
Other beet recipes are my Vegan Beet Latte and Strawberry Beet Smoothie Bowl.
Other kombucha recipes to try are my Blueberry Ginger Kombucha recipe, Dragon Fruit Kombucha recipe, Pineapple Kombucha recipe, and Kombucha Recipe with Matcha and Lemon.
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❤️ Why You'll Love It
- It is sweet with an earthy undertone.
- It's cheaper than store-bought kombucha and you get to control the ingredients.
- It's a great way to sneak in a little veggies.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation, you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.
You can ferment the flavored kombucha for up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and/or sweetener), carbon dioxide builds.
🧾 Ingredients
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Beetroot powder: Adds a concentrated beet flavor.
- Maple syrup: Adds sweetness. You could also use agave syrup or simple syrup.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
Step 1: Pour 2 teaspoons of beet powder into each bottle.
Step 2: Pour ¼ cup of maple syrup into each bottle.
Step 3: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 4: Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
Should I Burp My Second Ferment Kombucha?
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing-top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends on how much sugar you have in the kombucha. (Sugar in the form of fruit and/or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
💭 Tips
- Shake the bottle before pouring a glassful. The powder will settle to the bottom.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
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Other Kombucha Recipes
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If you tried this Beet Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Beet Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Funnel
- Measuring cup
Ingredients
- 12 cups homemade kombucha
- 8 teaspoons beetroot powder
- 1 cup maple syrup
Instructions
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour 2 teaspoons beet powder and ¼ cup maple syrup into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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