Have you ever failed at something so many times that you want to give up? Lawd knows I have. But then you try one last thing, and it changes everything. Let this recipe be that turning point for you. It is a bonafide confidence builder. The moment you pop that cap and taste this delicious creation that YOU have made, you’ll be like WHAT! Yeah, I did that!
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.
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.
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
Minutes1-3 Days
This lemonberry mint 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.
4-5 Chopped Strawberries
3-5 Mint Leaves
2 TBSP Lemon Juice
1 16 Oz Kombucha Bottle(s)
Measuring Spoons
Citrus Juicer
Remove the SCOBY from the jar: With clean hands, take the SCOBY and place it in a clean container. Measure out one to two cups of kombucha and add it to the container with the SCOBY. This is the starter for your next brew.
Place clean 16 oz bottle in the sink.
Wedge the chopped strawberries into each of the bottles, along with the mint and lemon juice (use funnel for lemon juice)
Using a funnel, slowly pour kombucha from the brew jar into the bottles, leaving about one inch of headspace from the top of each bottle. The kombucha may foam up with the puree, so just go slowly and let it settle in between. Leave about 2 cups of kombucha in the jar with the SCOBY for the next brew.
Tightly place caps on each bottle.
Keep bottles at room temperature for 1-3 days, depending on temperature.
Once per day, you’ll want to “burp” the bottles by removing the cap to allow built-up pressure to escape and place the cap back on. As soon as you put the cap back on, the carbonation will begin to build back up, so no worries about it getting flat. Try not to skip this, or you will have kombucha all over your face and your kitchen when you do go to open it.
When you are happy with the flavor and fizziness of your kombucha, now it’s time to place bottles in the fridge to chill and halt the fermentation.
Enjoy your kombucha by the glass or use it in salad dressings, smoothies, chia seeds, etc.!
