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    Home » Recipes » Kombucha

    Modified: Sep 14, 2023 · Published: Jun 16, 2021 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Blueberry Ginger Kombucha

    Jump to Recipe Pin

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

    Blueberry Ginger Kombucha in a glass with a straw. Blueberries, ginger, and kombucha in the background.

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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

    Ingredients on a cutting board with labels.
    • 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.

    Flip-top bottle being popped open.

    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.

    1. 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.
    2. 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

    Pomegranate Kombucha in two glasses.

    Kombucha just got easier!

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    🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.

    Other Kombucha Recipes

    • Blackberry Kombucha in two glasses.
      Blackberry Kombucha
    • Peach Kombucha
      Peach Kombucha
    • Hibiscus Kombucha
      Hibiscus Kombucha
    • Passion Fruit Kombucha in a glass with bottles in the background.
      Passion Fruit Kombucha

    If you tried this Blueberry Ginger 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

    Blueberry Ginger Kombucha
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    5 from 2 votes

    Blueberry Ginger Kombucha

    This fruity Blueberry Ginger Kombucha is truly addictive! It's just as good as store-bought and much cheaper.
    Course Drinks
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 10 minutes minutes
    fermenting 5 days days
    Total Time 5 days days 10 minutes minutes
    Servings 12
    Calories 72kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • 4 (25 ounce) bottles with flip top lids or other air tight bottles
    • Funnel
    • Measuring cup

    Ingredients

    • 12 cups homemade kombucha
    • 2 cups blueberries
    • ½ cup minced ginger

    Instructions

    • If using frozen blueberries, allow them to thaw first so that it's easy to smush them into bottles.
    • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
    • Smush ½ cup blueberries and 2 tablespoons minced ginger 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.
    • Refrigerate when you are happy with the amount of fizz and flavor. Strain if desired.

    Notes

    Use freshly made homemade kombucha that has not been refrigerated yet.

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    Nutrition

    Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 36mg | Fiber: 1g | Sugar: 17g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Kombucha

    • Lemon Lime Green Tea Kombucha
      Lemon Lime Green Tea Kombucha
    • Lemon Green Tea Kombucha
      Lemon Green Tea Kombucha
    • Mango Green Tea Kombucha
      Mango Green Tea Kombucha
    • Raspberry Green Tea Kombucha in a glass with straw.
      Raspberry Green Tea Kombucha

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