Blueberry Ginger Kombucha

This fruity Blueberry Ginger Kombucha is truly addictive! It's just as good as store-bought and much cheaper.

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My all-time favorite store-bought kombucha is GT's Gingerberry. I can't get enough of it. So of course I had to make some of my own.

This Blueberry Ginger Kombucha has just enough ginger and blueberries to pass for store-bought in my opinion.

If you like kombucha as much as I do, I think you'll enjoy making your own.

Another blueberry recipe to try is my No-Churn Blueberry Ice Cream. You might also like my Kombucha with Pomegranate Juice.

Jump to:

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

❤️ Why You'll Love It

It tastes just like GT's Gingerberry kombucha, but it is a lot cheaper!
It has the perfect combination of flavors.
It is sweet and fruity.

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 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.
Blueberries: You can use fresh or frozen blueberries. Just make sure to thaw them first.
Ginger: I used fresh ginger. I like to keep it in my freezer so that I have it on hand whenever I need it. Leave out the ginger for a Blueberry Kombucha.

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

🔪 Instructions

Blueberries being poured into a funnel over a bottle.

Step 1: Smush blueberries into each bottle.

Minced ginger being poured into a funnel over a bottle.

Step 2: Pour minced ginger into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 3: Pour 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 it 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

Refrigerate after the kombucha is done fermenting.
If you don't want chunks of blueberries or ginger, you'll need to strain after the kombucha is done fermenting or when pouring yourself a glass.

Blueberry Ginger Kombucha in mason jar with blueberries and ginger in background.

👩🏻‍🍳 Recipe FAQs

What fruits can you add to kombucha?

Pretty much any fruit can be added to the second fermentation. Some of my favorite fruits to add are blueberries, strawberries, passionfruit, peaches, and mango. You can also use a combination of fruit like in my Blueberry Pineapple Kombucha recipe.

Why shouldn't you shake kombucha?

Kombucha is carbonated and will explode all over.

5 Secrets To Making Kombucha