Lavender 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.

🧾 Ingredients

• Lavender flowers: Make sure to get culinary-grade lavender. I found some in the bulk section of my local Sprouts.
• Sugar: I haven't tried this with anything other than white sugar, so I don't know if it would work with brown sugar.
• Water

Lavender Kombucha

• Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
• Lavender simple syrup: Adds sweetness. I made it with granulated sugar, but you could also use brown sugar for a different taste.

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.

🔪 Instructions

Lavender Simple Syrup:

In a saucepan, bring water, sugar, and edible lavender flowers to a boil. Reduce to a simmer and cook partially covered for 10-15 minutes.

Place a fine mesh strainer over a mason jar or other container, and strain lavender flowers from simple syrup.

Store in the refrigerator for up to two weeks.

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.

1. 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.
2. 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.