Blueberry Ginger Kombucha Recipe

This blueberry ginger kombucha is a refreshing combination of sweet, tart, and spicy flavors. Great served over ice on a hot summer day.

Blueberry Ginger Kombucha

Blueberries, like most berries, are bursting with both sweet and tart flavors. The blueberries’ acidity harmonizes with the kombucha’s tartness, and then the sweetness kicks in to balance it out. In that same spirit of building flavor, ginger brings a spicy bite that provides sophistication and depth. That’s right; this kombucha is sophisticated. Aannd, you are what you eat, right? 


I love having this kombucha on hand. It makes a great mocktail served over ice with a sprig of mint for a garnish. Or if it’s your speed, splash some tequila in there and a squeeze of lime juice!



It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.

  1. Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
  2. Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.

Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.

Shop Kombucha Brewing Ingredients, Supplies, and SCOBYs


  • Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor. 
  • Blueberries: You can use fresh or frozen blueberries when flavoring kombucha. If using frozen, thaw before use. You’ll want about 1/4 cup per 16 fl oz bottle of kombucha.
  • Candied Ginger: A secret weapon ingredient for kombucha flavoring. Candied ginger has a bit of sugar on it, which will get consumed during the secondary fermentation, and result in fizzy, flavorful kombucha! Plan for about 1 tbsp per 16 fl oz bottle of kombucha. 


This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7. Before beginning this recipe, you will want to:

  1. Reserve 12 – 16 fluid ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
  2. With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work.  



Blueberry Ginger Kombucha Recipe

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipes, Blueberry, Candied GingerCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles



Prep time



Second Fermentation

2-10 Days

This blueberry ginger kombucha recipe is for one 16 fluid ounce bottle. For a gallon batch, make seven bottles. To scale this recipe to a gallon batch, multiply the ingredients by seven or toggle the serving size up to seven above. Before bottling your kombucha, remove the SCOBY pellicle along with 12-16 ounces of kombucha starter tea from your brew, and reserve for your next batch.



  • Place blueberries in a blender with enough kombucha to help the blender work, about 1/2 cup, and blend into a puree.
  • Using a funnel, pour the blueberry puree into an empty bottle. Add in candied ginger.
  • Fill each bottle with kombucha, leaving about 1 to 2 inches of head-space. Tightly place the caps on each bottle.
  • Keep bottles at room temperature for 2-10 days; it will carbonate faster at higher temperatures and slower when cold.
  • Burp the bottles as necessary to release excess pressure. This is done by removing the cap to allow built-up pressure to escape then placing the cap back on.
  • Chill in the refrigerator once you’re happy with the carbonation levels. Based on preference, you can serve as is or strain before drinking.


  • First-time brewers may find it helpful to substitute a glass bottle for a plastic bottle of equal size. Fill the plastic bottle as directed above, leaving 1-2 inches of empty headspace at the top. This plastic bottle will now be used as a pressure gauge. Once this bottle becomes rock solid, you will know the remaining are ready. This method can help prevent bottle bombs.