Date Kombucha

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Dates add a subtle caramel flavor to this fizzy Date Kombucha in the second fermentation. It is sweet and refreshing.

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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.

Once the first fermentation is done, this recipe comes together quickly and easily.

Another fun way to use dates is my Chocolate Covered Dates. They are a sweet healthy snack.

For a coffee creamer you can feel good about drinking try my Caramel Coffee Creamer. It is sweet and rich.

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❤️ 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
What Should I Do With My Extra Scobys?
👩🏻‍🍳 Recipe FAQs
🥃 Kombucha Recipes
📋 Recipe
💬 Comments

❤️ Why You'll Love It

It is sweetened with dates, which add a subtle caramel flavor.
It's cheaper than store-bought.
You get to control how sweet it is.

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.

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.
Dates: I used Deglet Noor dates, but any variety will do. Just make sure to pit them first and soak them in hot water to soften them.

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

Step 1: Soak the dates in hot water to soften them.

Chopped dates being poured Ito a funnel into a bottle.

Step 2: Pour ½ cup finely chopped dates into each bottle.

Kombucha being poured into a funnel over a bottle.

Step 3: Pour your 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. Taste each day to test its flavor and fizziness. For this recipe I let mine ferment for 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 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.