This fizzy Beet Kombucha is sweet with an earthy undertone. Packed with nutrients, it is a healthy alternative to soft drinks.

Beet Kombucha in mason jar with spoonful of beet powder in foreground.

💌 SAVE THIS

I'll email this post to you, so you can come back to it later!

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.

Jump to:

❤️ Why You'll Love It
Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
Other Kombucha Recipes
📋 Recipe
💬 Comments

❤️ 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

Beet powder being poured into a funnel into a bottle.

Step 1: Pour 2 teaspoons of beet powder into each bottle.

Maple syrup being poured into a funnel over a bottle.

Step 2: Pour ¼ cup of maple syrup into each bottle.

Kombucha being poured into a funnel over a 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.

Beet Kombucha in bottle and mason jar with spoonful of beet powder.

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.