Kiwi Kombucha is a match made in heaven. This fizzy homemade kombucha is tangy and sweet.
As a kombucha brewer, I am always on the lookout for new flavor combinations, so when I saw a bag of kiwis at Costco, I immediately thought Kiwi Kombucha.
Kiwi pairs really nicely with kombucha, adding a mild tangy flavor.
Another great kombucha flavor is Honeydew Kombucha. It is sweet and mellow.
If your prefer bold flavors, there's Ginger Kombucha and Spiced Kombucha.
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.
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.
- Kiwi: I used fresh kiwis. If you happen to freeze kiwi, frozen would work as well.
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
Peel 8 kiwis and purée in a blender. This should equal about 2 cups.
Pour ½ cup puréed kiwi 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.
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.
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- After it's done fermenting, you can strain out the mango or leave it in.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🧂 You May Need
- 12 cups homemade kombucha
- 8 kiwis (2 cups puréed)
- Peel kiwis and purée kiwis in a blender.
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ½ cup kiwi purée (2 kiwis) 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.
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