Second Fermentation

Does your Kombucha brew lack fizz? Natural carbonation is a pleasant part of Kombucha but may require an extra step or two. Learn tested methods here.

To increase your flavor profile even more, you should do a double ferment of your Kombucha. We show you how to make fizzy, delicious Kombucha in this video.

Before talking about how, let’s look at why you should make Second Ferment Kombucha.

One of the greatest benefits of making your own kombucha at home is the ability to influence the flavor of your finished kombucha, plus find new flavor blends that you and your family will enjoy.

Take delicious homemade kombucha and add carbonation, fizziness, and flavors like raspberry, elderberry, ginger, lemon-ginger and more.

Tired of your kombucha falling flat? So, you bottled your booch a few days ago with your favorite fruit and herb combo, (say Lemon & Thyme), but when you opened the bottle… No hiss, no fizz… so what happened?! There are a few factors that may have led to your fizzless booch. H

Hi-hi. Doesn’t this kombucha look like Shirley Temple?! Just so much better for you! After making kombucha from scratch, I was quite a happy camper without much desire to make kombucha fizzy. However (there is always “a however” or “but”), once I dropped a few pieces of fresh ginger in a bottle and let kombucha ferment overnight – there was no way back. Next day, I was drinking ginger ale without sugar full of probiotics. And what happened next was even more mind blowing – my kids LOVED fruit... Read more »

Make continuous brew kombucha using this simple method to make this probiotic and digestive enzyme rich drink.

Kombucha has a lot of things going for it. Many people drink it based on potential boons to health - these can include improvement of digestion, prevention against oxidative stress, activity against acid reflux and inflammation, as well as its richness with probiotics, antioxidants and amino acids - to name a few. It can be tough to eat or drink something for its health benefits when it's a stretch to find it palatable. I'll wince and bear eating a few oysters (many thanks to Brooklyn Oyster Party's hospitality at Smorgasburg), and though they're starting to taste better, I don't seek them out. Noni is considered a superfood that grows wild in tropical climates that many regard as having a scent and flavor reminiscent of feet and parmesan cheese - not exactly on my snacking radar.

So A while back I posted how to make kombucha and a little extra information about it! Today I am going to teach you how to 2nd ferment your kombucha so you get that flavor and fizz. If you buy your kombucha at your health food store, then you are probably going to like this part

I was recently asked how we make our kombucha as bubbly and tasty as the bottles you can buy in the store. As I was replying I looked through old posts to send the link to an article that surely I had written on just this topic.