This strawberry kombucha brewing guide walks you through the second fermentation process, where plain kombucha is transformed into a fizzy, flavored treat.
Why Brew Your Own Strawberry Kombucha?
On the homestead, we’re always looking for ways to stretch our dollar, reduce waste, and take control of our food and drink.
Making your own kombucha at home is a great option that checks all those boxes. It’s low-cost, good for your gut, and endlessly customizable.
We’re using pureed strawberries here for their natural sweetness, gorgeous color, and crowd-pleasing flavor. This recipe for homemade strawberry kombucha has just the right amount of good bacteria and satisfying fizz.
Want to go a little more herbal? Toss in some fresh basil and try a batch of strawberry basil kombucha!
Transform Sweet Tea into Something Magical
You don’t need a fancy setup to start. A half gallon jar, some swing-top bottles, and a SCOBY are all you really need.
The main fermentation phases include the first fermentation, where your symbiotic culture of bacteria and yeast (a.k.a. SCOBY) transforms sweet tea into unflavored kombucha. And the secondary fermentation, where you bottle the brew with fruit and seal it to trap that delightful fizz.
We have a whole Guide on How to Make Kombucha Primary Fermentation.
If you’ve already completed your first batch of homemade kombucha, this recipe will walk you through turning it into lemon strawberry kombucha or even a variation like raspberry kombucha.
With a little effort, your kombucha brewing journey today will lead to bottles packed with lots of fizz, different flavors, and a refreshing boost of good bacteria.
How to Make Home Brewed Strawberry Kombucha Recipe
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Equipment
Ingredients
- 4 Cups Homemade Kombucha from your first fermentation
- 1 Cup Strawberries pureed fresh or frozen
- 1 Tablespoon Lemon Juice or lime juice (for brightness and acidity)
- Optional: a sprig of fresh basil per bottle
Instructions
How to Make Strawberry Kombucha – Second Fermentation
Step 1: Prepare Your Flavoring
- In a small blender, combine strawberries and lemon or lime juice. Blend into a smooth purée. You can strain out seeds if desired, or leave the purée as-is for extra flavor and fiber.1 Cup Strawberries, 1 Tablespoon Lemon Juice
Step 2: Add Fruit to Bottles
- Using a funnel, add 2–3 tablespoons of the purée to each of your airtight glass bottles. Add basil now if you’re making strawberry basil kombucha.Optional: a sprig of fresh basil per bottle
Step 3: Pour in the Kombucha
- Carefully pour your batch of unflavored kombucha over the purée, leaving about 1 inch of headspace at the mouth of the jar or bottle. Wipe rims with a clean plate or paper towel before sealing.4 Cups Homemade Kombucha
Step 4: Seal and Store
- Seal the bottles using a swing top closure or screw lid with an airtight seal. Store the bottles at room temperature (preferably 70–78°F) for 3 to 5 days. Warmer temperatures encourage faster fermentation. Avoid direct sunlight to protect the cultures.
Step 5: Check for Fizz
- After 3 days, carefully open a bottle over the sink to check carbonation pressure. If it fizzes nicely, it’s ready! If not, let it ferment a couple more days.
Step 6: Chill and Enjoy
- Once fizzy to your liking, store the bottles in the fridge to stop fermentation. Serve cold and enjoy your own flavored kombucha—one of our favorite ways to hydrate!
Nutrition
Kombucha Brewing Tips
Always work with clean hands and use food-grade glass equipment.
- Be sure to follow instructions for bottle safety—thick glass kombucha making bottles are best and often found in kits. They are made for managing the pressure of carbonation.
- Brewing at room temperature is key; avoid drafty or sun-exposed spots.
- When starting out, a kombucha starter kit or kombucha making kit is helpful, but not necessary. You can also grow your own SCOBY.
- Keep a jar labeled “starter tea” in the fridge between brews.
- Use a rubber band to secure any cloths during the brewing process.
🍓🫐 Ideas for Kombucha Flavors and Recipes
One of the best parts of making kombucha at home is the ability to create different flavors that match your tastes and what’s growing in your garden or available locally.
Once you’ve mastered your first fermentation, the second fermentation is where you can really get creative with your own flavored kombucha.
Here are some favorite combinations and ideas to inspire your next batch of unflavored kombucha into something extra special:
- Strawberry Basil Kombucha. A refreshing twist with sweet berry and herbal notes. Add pureed strawberries and a fresh basil leaf to each swing-top bottle.
- Lemon Strawberry Kombucha. Bright and tangy, with a splash of lemon juice or lime juice added to your pureed fruit before bottling.
- Hibiscus Kombucha. Add dried hibiscus petals or hibiscus tea to the second fermentation for a tart, floral flavor and a deep red color.
- Raspberry Kombucha. Add mashed or pureed raspberries to your airtight glass bottles for a tart, fruity finish and vivid color.
- Ginger Peach Kombucha. Use fresh or frozen peach slices with a few thin slices of raw ginger for a zingy and smooth brew.
- Apple Cinnamon Kombucha. Great for fall! Use chopped apples and a pinch of ground cinnamon or a cinnamon stick.
- Lemon Ginger Kombucha. A classic with bright citrus and warming ginger—perfect for supporting digestion.
- Blueberry Lavender Kombucha. Soothing and slightly sweet, with mashed blueberries and a pinch of dried culinary lavender.
Don’t be afraid to experiment with flavors from your garden or pantry. You can use fresh fruit, herbs, edible flowers, juices, and even teas. Just remember to leave some space at the mouth of the jar, use thick glass bottles, and always monitor your carbonation pressure for safety.
🧊 How Long Does Kombucha Last After Opening?
Once you’ve opened a bottle of your homemade kombucha, it’s best to drink it within 3 to 5 days for peak fizz and flavor. However, properly stored in the fridge, kombucha can last up to 2 weeks after opening.
Over time, the carbonation will slowly fade, and the balance of sweetness and tang may shift as the fermentation process continues—albeit much more slowly due to the cold temperature.
To keep your kombucha fresh:
- Use airtight glass bottles or swing-top bottles that seal tightly after each use.
- Store in the refrigerator immediately after opening to slow down further fermentation.
- Avoid direct sunlight and always use food-grade glass containers.
- If any off smells or mold develop (rare with proper brewing and storage), discard the batch immediately.
And don’t forget to save a bit as your starter tea for your next batch of kombucha.
The End of a Bottle, The Start of a Tradition
There’s nothing like the pop of a fizzy, homemade bottle of kombucha to remind us of the satisfaction that comes from creating something nourishing from scratch. Whether you’re using smaller jars or a gallon kombucha brew, working with an organic kombucha SCOBY, or testing out advanced kits, you’re part of a kombucha post tradition that goes back generations. You’re also reducing your environmental footprint, one bottle conditioning session at a time.
We believe in the whole natural life’s ideals: using organic tea, simple tools, and patience to get the good stuff. As time passes, your brew comes to life, creating a naturally carbonated, tangy-sweet refreshing drink. Plus, the end result is a fun, fruity flavor that tastes way better than anything store-bought.
Want to try hibiscus kombucha, black tea blends, or explore a wide range of liquids and kombucha flavors? Stick around, we’ll share detailed instructions for all kinds of recipes to suit your sweet tooth or tangy cravings.
🫙 Start your new batch of kombucha today and join us in this fizzy, flavorful homesteading journey.
It’s really quite easy to make.