Blueberry and pineapple complement each other nicely in this sweet bubbly Blueberry Pineapple Kombucha.
This Blueberry Pineapple Kombucha has antioxidants and probiotics for a healthy gut. The mashup of the two fruits makes a sweet and slightly tangy flavor.
It's light and refreshing. It's the perfect beverage for summer.
Another blueberry recipe to try is my Homemade Blueberry Ice Cream.
❤️ Why You'll Love It
- It is light and refreshing.
- Blueberry and pineapple complement each other.
- It's 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.
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. Leave out the blueberries for a Pineapple Kombucha.
- Pineapple: You can use fresh or frozen pineapple. Leave out the pineapple for a Blueberry Kombucha recipe.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Step 1: Smush chopped pineapple into each bottle.
Step 1: Smush blueberries into each 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.
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.
- Strain the blueberries and pineapple out 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.
You can use fresh or frozen berries in kombucha. Just make sure to thaw them first.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🥃 Other Kombucha Recipes
To go with this kombucha, try some Pineapple Fruit Leather.
If you tried this Blueberry Pineapple 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 Pineapple Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- If using frozen pineapple and 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 ¼ cup chopped pineapple and ¼ cup blueberries 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.