Looking for a good way to start your day? How about a healthy glass of golden raisin spirulina kombucha. What is spirulina? Spirulina is dried blue-green algae that are readily available in powdered form in health food stores. Its dense nutritional content and provided health benefits land it at the top of the superfood charts. Spirulina is protein-rich and aids in detoxification, immune health, and increased energy. Also, it will make your kombucha come out a beautiful deep green.

This is a perfect recipe to make for St Patricks Day. Maybe this year, instead of just tossing green food coloring in your beer, you’ll add spirulina instead. At least this way, you’ll get some health benefits, and your body will thank you! After a fun-filled day of drinking or eating junk, ahem, St. Paddy’s Day, your body could use all the help it can get in detoxifying and increasing energy. We also added golden raisins to represent little golden nuggets, and we’ll call it Leprechaun-Bucha ?.

PRIMARY VS SECONDARY FERMENTATION

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.