The unique flavor of goji berries makes this Goji Berry Kombucha sweet and sour. It's a nice change from fruity kombucha flavors.

Goji Berry Kombucha in mason jar with straw.

Have you tried goji berries? I love them. I use them in vegan yogurt and recipes that call for dried cranberries.

They make a nice addition to homemade kombucha.

This Goji Berry Kombucha has a balance of sweet and sour flavors. It is fizzy and refreshing.

A sweet and tart kombucha recipe is my Cranberry Kombucha. Another recipe to try is my Kombucha with Plums.

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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
🥃 Kombucha Recipes
📋 Recipe
💬 Comments

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

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.

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Goji berries: I used dried goji berries, but you could also use goji powder.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

Pour ¼ - ½ cup goji berries into each bottle. You may want to start with ¼ cup since they have a strong flavor.

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.

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.
You can add maple syrup, agave syrup, brown sugar, white sugar, or another sweetener to make the kombucha sweeter.
Goji berries have a strong flavor, which I like. I used ½ cup per 25 ounce bottle, but you may want to start with ¼ cup.
Strain out goji berries if desired.
Refrigerate after the kombucha is done fermenting.

5 Secrets To Making Kombucha

Kombucha just got easier!

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

Goji Berry Kombucha