Short answer
Almost any fruit, herb or spice can go into the second ferment. Good starting points are berries, tropical fruit, citrus, ginger, florals and herbs. Every recipe uses the same method: add the flavouring to a clean, pressure-rated bottle, top it up with plain kombucha, leave it at room temperature for one to five days, burp it daily and chill it.
The shared method (per 500 ml bottle)
- Add the flavouring to a clean bottle.
- Pour in plain, unflavoured kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal and leave at room temperature, out of direct sun, for one to five days.
- Burp once a day over a sink.
- Chill for at least 12 hours before opening.
For more on the method and safety, see how to flavour kombucha.
Berry recipes
Berries are reliable because they are high in natural sugar, which gives good fizz.
- Strawberry kombucha: pureed strawberries, with a lemonade option.
- Raspberry kombucha: a few crushed berries, which carbonate quickly.
- Blueberry kombucha: mashed berries or a cooked syrup.
Tropical recipes
- Pineapple kombucha: fresh pineapple or pure juice, which ferments fast.
- Mango kombucha: purée or nectar, with an optional passionfruit.
- Feijoa kombucha: scooped feijoa flesh, with lemon and optional ginger.
Citrus recipes
- Lemon lime bitters kombucha: fresh lemon and lime, with a few dashes of bitters at serving time.
- Cayennade kombucha: lemon with a tiny pinch of cayenne.
- Rise-style copycat kombucha: orange and lemon with a little honey.
Floral and herb recipes
- Lavender kombucha: a small amount of culinary lavender, which can taste soapy if overdone.
- Elderflower kombucha: fresh elderflower heads only. Check your identification carefully.
- Pink Lady apple and basil kombucha: thin apple slices and one or two basil leaves.
Spice and root recipes
- Ginger kombucha: one to two teaspoons of grated fresh ginger.
- Turmeric kombucha: fresh or ground turmeric with a sweetener.
A savoury option
- Jalapeño, kiwi and cucumber kombucha: kiwi for sweetness, cucumber for coolness and a thin slice of chilli for heat.
Which recipe to try first
Start with a berry batch, such as strawberry kombucha. It is forgiving, quick and easy to judge. Once you are comfortable with the method, move to a citrus or floral batch, where the amounts matter more.
Common mistakes
- Too much flavouring: strong herbs, spices and florals can turn bitter or soapy. Start small.
- Not burping: sugary fruit builds pressure quickly. Burp daily.
- A warm room: heat speeds up the ferment, so check bottles earlier in summer.
- Flavouring the first ferment: add flavour in the second ferment, not the first. For fruit and juice choices, see what is the best fruit to add to kombucha.