Dates add a subtle caramel flavor to this fizzy Date Kombucha in the second fermentation. It is sweet and refreshing.
This Date Kombucha is a great way to sweeten kombucha in the second fermentation. It's a nice alternative to maple syrup and other sweeteners.
Dates add a subtle caramel flavor to this fizzy Date Kombucha in the second fermentation. It is sweet and refreshing. Click To Tweet
Two Types of Fermentation
To make homemade kombucha, you start with the first 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 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.
Other Kombucha Recipes
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.
How to Make This Recipe
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Soak dates in hot water to soften them. Pour ½ cup finely chopped dates into each bottle.
Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape. Taste each day to test its flavor and fizziness. For this recipe I let mine ferment 5 days.
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 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 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
- Use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Strain out dates if desired.
- Refrigerate after the kombucha is done fermenting.
What Should I Do With My Extra Scobys?
After making a bunch of kombucha recipes, you'll have a bunch of kombucha scobys. Don't throw them out!
Instead make a kombucha hotel for them, put them in the compost, or eat them. (Not as is - you have to alter them to be edible.)
They can be blended into a smoothie. I prefer only a small amount in mine.
My favorite way to eat them is in some Kombucha Scoby Strawberry Fruit Roll-Ups or Ginger Kombucha Scoby Candy.
Recipe
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You May Need:
Date Kombucha
Ingredients
- 12 cups homemade kombucha
- 2 cups finely chopped dates
Instructions
- Soak dates in hot water, if needed. Drain water.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup dates 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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