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Blueberry Ginger Kombucha

Blueberry Ginger Kombucha

This fruity Blueberry Ginger Kombucha is truly addictive! It's just as good as store-bought and much cheaper.
Course Drinks
Cuisine vegan, gluten free
Keyword blueberry ginger kombucha, homemade kombucha
Prep Time 10 minutes
fermenting 5 days
Total Time 5 days 10 minutes
Servings 12
Calories 72kcal



  • If using frozen blueberries, allow them to thaw first so that it's easy to smush them into bottles.
  • Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
  • Smush ½ cup blueberries and 2 tablespoons minced ginger 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.


Calories: 72kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 36mg | Fiber: 1g | Sugar: 17g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg