Raspberry Green Tea Kombucha

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 green tea kombucha: You'll need freshly made green tea kombucha that has not been refrigerated yet.
• Raspberries: You can use fresh or frozen raspberries.

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.

🥣 Supplies

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

🔪 Instructions

Step 1: Smush ½ cup raspberries into each bottle.

Step 2: Pour your green tea kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.

Step 3: 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 Raspberry Green Tea Kombucha recipe I let it 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 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.

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.

🥃  Other Kombucha Recipes