Blueberry Basil Ginger Kombucha

One sip and away you go. This blissfully delicious kombucha sends you to your happy place.

Blueberry Basil Ginger Kombucha Recipe

Basil and ginger make a great supporting team to bring out the best blueberries have to offer. The basil adds in a dimension of depth while the ginger spices it up. These flavors aren’t only added to mask the vinegary kombucha, but rather to complement it. Much like vinegar in a vinaigrette, the kombucha adds a brightness where it would otherwise fall flat. The blueberries’ flavor becomes amplified yet somehow remains subtle. Together they make a great team. Want to give this recipe a try? Brew kombucha like you would normally, allowing it to go the full fermentation. You can either brew traditional kombucha with the instructions on how to make kombucha here, or jun kombucha with instructions on how to make jun kombucha here. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder.

 

 

body komblueberry bliss

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.

INGREDIENTS

  • Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
  • Blueberries: You can use fresh or frozen Blueberries. If frozen, wait for them to thaw. For each 16 oz bottle, you’ll need 10-13 blueberries, cut in halves.
  • 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 on dicing about 2-3 pieces of candied ginger (or swap out with 1 tbsp fresh ginger) per 16 oz bottle.

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16-fluid-ounce bottle. A 1-gallon batch of kombucha will make seven 16-ounce bottles, so for one gallon, you will need to multiply the ingredients by 7. Before beginning this recipe, you will need to:

  1. Reserve 12 – 16 fluid ounces of kombucha and a pellicle from a batch of kombucha that has finished primary fermentation. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. Use this as the starter for your next gallon batch of kombucha. If you need to make kombucha to get caught up to this step, you will need to see our post on how to make kombucha. 
  2. With your kombucha starter tea and SCOBY placed aside, enough kombucha will be left over in the jar to make seven 16 oz bottles when pulled from a gallon batch. Flip-top or swing bottles are the gold standard and are considered the best bottles for kombucha secondary fermentation. However, any bottle with a lid designed to hold pressure will work. It’s important to note the difference between airtight and pressure-rated lids. Airtight lids alone are not good enough for secondary fermentation; in addition to being airtight, the lids must also be capable of holding pressure. Airtight lids are designed to keep ambient air from entering and exiting; however, they are not designed to hold pressure. Inadequate lids will allow carbonation to leak during secondary fermentation, thus preventing your kombucha from ever carbonating. 

INGREDIENTS

  • Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
  • Blueberries: You can use fresh or frozen Blueberries. If frozen, wait for them to thaw. For each 16 oz bottle, you’ll need 10-13 blueberries, cut in halves.
  • 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 on dicing about 2-3 pieces of candied ginger (or swap out with 1 tbsp fresh ginger) per 16 oz bottle.

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16-fluid-ounce bottle. A 1-gallon batch of kombucha will make seven 16-ounce bottles, so for one gallon, you will need to multiply the ingredients by 7. Before beginning this recipe, you will need to:

  1. Reserve 12 – 16 fluid ounces of kombucha and a pellicle from a batch of kombucha that has finished primary fermentation. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. Use this as the starter for your next gallon batch of kombucha. If you need to make kombucha to get caught up to this step, you will need to see our post on how to make kombucha. 
  2. With your kombucha starter tea and SCOBY placed aside, enough kombucha will be left over in the jar to make seven 16 oz bottles when pulled from a gallon batch. Flip-top or swing bottles are the gold standard and are considered the best bottles for kombucha secondary fermentation. However, any bottle with a lid designed to hold pressure will work. It’s important to note the difference between airtight and pressure-rated lids. Airtight lids alone are not good enough for secondary fermentation; in addition to being airtight, the lids must also be capable of holding pressure. Airtight lids are designed to keep ambient air from entering and exiting; however, they are not designed to hold pressure. Inadequate lids will allow carbonation to leak during secondary fermentation, thus preventing your kombucha from ever carbonating. 

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Komblueberry Bliss Kombucha Recipe
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Komblueberry Bliss Kombucha Recipe

Recipe by Fermentaholics Course: Kombucha, Kombucha Recipe, Ginger, Candied Ginger, Blueberry, BasilCuisine: KombuchaDifficulty: Easy

16 FL Oz Bottles

1

Bottles

Prep time

10

minutes

Second Fermentation

2-10 Days

This Komblueberry Bliss 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.

Ingredients

  • 16 Oz Kombucha from a completed primary fermentation.

  • 2-3 pieces Candied Ginger, diced (or 1 tbsp fresh ginger)

  • 10-13 Blueberries Halved (thaw first if using frozen)

  • 3-5 Leaves Fresh Basil

  • SUPPLIES

  • 16 Oz Swing Top Bottles

  • Funnel

  • Measuring Spoons

Directions

  • Add diced candied ginger to a clean, empty bottle.
  • Gently smash the blueberries and basil in a bowl before shoving them into bottles, along with the ginger.
  • Using a funnel, top bottle off 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.

Notes

  • 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.

 

 

 

 

 

 

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