This homemade Pomegranate Kombucha is a sweet fizzy treat. It's easy to make, and much cheaper than store-bought.
I am a huge kombucha lover. I drink it daily. I especially love to have some after a workout.
If you are like me, it only makes sense to make homemade kombucha. It saves a lot of money to make your own, and it is pretty easy to make.
This Pomegranate Kombucha is made with 100% pomegranate juice and homemade kombucha. Try it when you make your next batch of kombucha!
Some other flavors to try are Cherry Kombucha, Mango Kombucha, and Dragon Fruit Kombucha.
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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 (kombucha culture), and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
To make Pomegranate Kombucha, you will be making a second fermentation.
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.
- Kombucha: You'll need freshly made homemade kombucha for this second fermentation recipe.
- Pomegranate juice: I used store-bought pomegranate juice.
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip top lids
- Measuring cup
🔪 Instructions
- Pour ½ cup pomegranate juice into each bottle. Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
- Place bottles in a cool dark place out of direct sunlight. 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
- Only use bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- Refrigerate after the kombucha is done fermenting.
- I use 100% pomegranate juice for this recipe, which I believe most brands contain.
📖 Additions
- Cinnamon, nutmeg, cardamom, or allspice
- Mint
- Raspberries, strawberries, blueberries, black berries or cranberries
- Apple juice or pear juice
- Hibiscus tea in the 1st fermentation
- Ginger
- Maple syrup or agave syrup for extra sweetness
- Cacao powder (or cocoa powder)
- Vanilla extract
- Lime juice, lemon juice, or orange juice
5 Secrets To Making Kombucha
Kombucha just got easier!
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🧂 You May Need
📋 Recipe
Pomegranate Kombucha
Ingredients
- 12 cups homemade kombucha
- 2 cups pomegranate juice
Instructions
- Using a funnel, pour ½ cup pomegranate juice into each 25 ounce bottle with flip top lid or another air tight bottle.
- Using a funnel, pour freshly made homemade kombucha into each 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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