Guide to Homemade Kombucha + How to Flavor It (Second Fermentation) - Don't Mess with Mama
Guide to Homemade Kombucha + How to Flavor It (Second Fermentation)
Prep Time
30 mins
Total Time
30 mins
 

Have you ever tried kombucha? This little powerhouse drink is packed with probiotics and so good for you. Here's a tutorial to make your own homemade kombucha and add flavors during a second fermentation to make it extra delicious.

Course: Drinks
Cuisine: American
Keyword: kombucha
Servings: 6 servings
Calories: 68 kcal
Author: Don't Mess With Mama
Ingredients
Second Fermentation
  • 1/4 cup frozen mixed berries
Instructions
  1. Make a batch of tea. Boil 4 cups water with 6-8 organic black tea bags. Let the tea cool down for 10 minutes. Remove the tea bag.

  2. Add 1/2 cup of organic cane sugar and stir until dissolved.

  3. Let the tea cool down to room temperature. Add SCOBY starter and the tea it was stored in to the 1/2 gallon mason jar. Add the cooled down tea just brewed and fill the mason jar.

  4. Cover with a cloth (not cheese cloth - it's too thin) and put a rubber band around it.

  5. Let it store for 1-2 weeks. The more time the kombucha ferments, the more acidic it tastes. At 10 days, I thought my kombucha tea tasted almost like apple cider vinegar.

Nutrition Facts
Guide to Homemade Kombucha + How to Flavor It (Second Fermentation)
Amount Per Serving
Calories 68 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 9mg0%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 17g19%
Protein 1g2%
Vitamin C 1mg1%
Calcium 5mg1%
* Percent Daily Values are based on a 2000 calorie diet.