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!