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.
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.
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:
16 FL Oz Bottles
10
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.
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
16 Oz Swing Top Bottles
Measuring Spoons
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.
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