This fruity Blueberry Ginger Kombucha is truly addictive! It's just as good as store-bought and much cheaper.
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.
❤️ 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.
- 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.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Smush ½ cup fresh or frozen blueberries and 2 tablespoons minced ginger into each bottle.
Step 2: Pour homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: 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.
- 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.
👩🏻🍳 Recipe FAQs
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.
Kombucha is carbonated and will explode all over.
5 Secrets To Making Kombucha
Kombucha just got easier!
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Other Kombucha Recipes
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!
Blueberry Ginger Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.