Blueberry Kombucha

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This DIY Blueberry Kombucha is an easy inexpensive way to get your kombucha fix. Made with frozen blueberries, you can have it all year long!

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If you love kombucha on a regular basis like I do, making your own is a no-brainer. It is really easy to make and is so much cheaper than store-bought.

You can even put your kombucha aside in its own scoby hotel if you need to take a break.

This fruity blueberry kombucha is the perfect thirst quencher for after a workout.

You can make it with fresh or frozen blueberries, which is nice because I always have frozen blueberries in my freezer.

Other blueberry recipes to try are my Blueberry Pineapple Kombucha, Blueberry Ginger Kombucha, and Vegan Blueberry Ice Cream recipe.

Other Kombucha flavors to try are Rose Kombucha and Plum Kombucha.

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

❤️ Why You'll Love It

You can use fresh or frozen blueberries, so you can have it all year long.
It is sweet and refreshing. Add some lemon juice, mint leaves, or fresh ginger to switch it up.
It is cheaper than store-bought.

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.

The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.

You can ferment even longer, if needed, letting the kombucha ferment 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.
Blueberries: You can use fresh blueberries or frozen blueberries.

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 ½ cup of fresh or frozen blueberries into each bottle.

Kombucha being poured into a funnel over a 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.

Blueberry Kombucha in two swing top bottles.

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

Strain the blueberries after fermenting, if desired.
You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.

👩🏻‍🍳 Recipe FAQs

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.

Can you make kombucha with frozen berries?

Yes, you can use fresh or frozen berries to make kombucha. Thaw them first you can smush them easily into bottles and so they aren't too cold for the kombucha.

5 Secrets To Making Kombucha