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Ginger and Mixed Berry Kombucha

A beginner-friendly guide to brewing homemade kombucha. This recipe covers the complete process from the first fermentation (F1) to the flavor-infusing, carbonation-building second fermentation (F2), resulting in a fizzy, tart, and fruity probiotic beverage.

Ginger and Mixed Berry Kombucha
Prep 20 min Cook 10 min Total 324h 30m Level Beginner
Serves 16

Ingredients

First Fermentation (F1)

  • 14 cups Filtered water — Free of chlorine or chloramine
  • 8 bags Black tea bags — Plain, unflavored black tea (or green tea)
  • 1 cup Organic cane sugar — Do not substitute with honey or artificial sweeteners
  • 2 cups Kombucha Starter Tea — Unflavored, mature kombucha from a previous batch or store-bought raw unflavored kombucha
  • 1 piece SCOBY — Symbiotic Culture of Bacteria and Yeast

Second Fermentation (F2)

  • 1.5 cups Mixed berries — Strawberries, blueberries, raspberries, or blackberries; fresh or frozen (thawed and mashed)
  • 2 tablespoons Fresh ginger — Peeled and finely grated or minced

Instructions

  1. Bring 4 cups of filtered water to a boil in a large pot. Remove from heat, add the tea bags, and steep for 5 to 7 minutes.

    ~10 min
    Do not over-steep the tea as it can make the kombucha bitter.

  2. Remove the tea bags. Add the sugar to the hot tea and stir until completely dissolved.

    ~2 min

  3. Pour the sweet tea into your 1-gallon glass jar. Add the remaining 10 cups of cold filtered water to bring the temperature down.

    ~2 min
    Check the temperature! It MUST be below 90°F (32°C) before adding the SCOBY, ideally between 70-80°F. Hot tea will kill the yeast and bacteria.

  4. Once cooled, pour in the 2 cups of starter tea, then gently slide the SCOBY into the jar with clean hands.

    ~1 min
    It's okay if the SCOBY sinks, floats sideways, or rests at the top.

  5. Cover the top of the jar with a tight-weave cloth or coffee filter and secure it tightly with a rubber band to keep out fruit flies.

    ~1 min
    Never use cheesecloth; the holes are too large and will let bugs in.

  6. Store the jar in a dark, well-ventilated place at room temperature (75-80°F is ideal) for 7 to 14 days. This is the First Fermentation (F1).

    ~240h
    Start tasting it on day 7 by gently slipping a straw past the SCOBY. It should taste pleasantly tart and slightly sweet. Let it brew longer if you prefer it more tart.

  7. Once F1 is complete, remove the SCOBY and 2 cups of the liquid. Set this aside in a clean jar to use as the starter for your next batch.

    ~5 min
    Always reserve your starter tea BEFORE adding any flavors.

  8. Prepare for the Second Fermentation (F2). Mash the berries slightly and divide them, along with the minced ginger, evenly among your swing-top fermentation bottles.

    ~5 min
    Use bottles specifically made for brewing/fermentation. Decorative glass bottles can explode under pressure.

  9. Using a funnel, pour the remaining F1 kombucha into the bottles over the fruit, leaving about 1 to 2 inches of headspace at the top of each bottle. Seal tightly.

    ~5 min
    Leaving headspace is crucial to prevent pressure explosions.

  10. Store the sealed bottles at room temperature in a dark place for 2 to 4 days to build natural carbonation.

    ~72h
    Safety check: "Burp" one bottle daily by briefly popping the seal to release excess pressure, especially if your kitchen is warm.

  11. After 2-4 days, when carbonation is achieved, move the bottles to the refrigerator for at least 12 hours. The cold stops the fermentation process and locks the CO2 into the liquid.

    ~12h
    Never open a warm bottle of F2 kombucha unless you want a kombucha geyser on your ceiling!

  12. When ready to drink, carefully open the chilled bottle. Pour through a fine-mesh strainer into a glass to catch the fruit and ginger pieces.

    ~2 min
Nutrition
35
Calories
0
Protein (g)
8
Carbs (g)
0
Fat (g)
0
Sat. Fat (g)
0
Fiber (g)
6
Sugar (g)
5
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • 1-gallon glass jar (clean and sanitized)
  • Tight-weave cloth (like cotton) or coffee filter
  • Rubber band
  • Large pot
  • Thermometer
  • Swing-top glass fermentation bottles (pressure rated)
  • Funnel
  • Fine mesh strainer
Tips & Storage
  • Cleanliness is paramount in brewing. Thoroughly wash your hands, jars, and utensils, and rinse well to ensure no soap residue remains, which can harm the SCOBY.
  • Do not use metal utensils or containers for long-term contact with kombucha. Stainless steel is okay for brief contact (like straining), but glass is always best.
  • During F1, a new, cloudy layer of SCOBY will likely form on the surface. This is perfectly normal and healthy.
  • If you see dry, fuzzy spots (black, green, or white) on top of the SCOBY, that is mold. You must discard the entire batch and the SCOBY, sanitize everything, and start over.
  • Storage: Store completed (F2) kombucha in the sealed swing-top bottles in the refrigerator for up to 1 month. The cold temperature significantly slows fermentation, keeping it from becoming too tart or overly carbonated.
Tags
berries beverage carbonated dairy_free diy fermented fizzy ginger gluten_free gut health halal healthy homemade kombucha kosher low_fat low_sodium make-ahead nut_free probiotic refreshing summer tea vegan vegetarian

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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