Part II: Secondary Fermentation After the primary fermentation process, you can drink your kombucha plain or jazz it up with fun flavors. A secondary fermentation increases the carbonation and enhances the taste of your beverage. A good rule of thumb is 80–90% kombucha and 10–20% flavoring. You can use fresh fruit, dried fruit, juice, herbs, spices, or extracts to flavor your kombucha. Get creative! There is no one right way to do it. Supplies 34 oz snap-top bottle Funnel Flavoring, fresh fruit, dried fruit, juice, herbs, spices, or extracts Mesh strainer ½ tsp cane sugar General Secondary Fermentation Instructions
Place the desired amount of your flavoring of choice in a 34 oz snap-top bottle. Using a funnel, pour kombucha over the flavoring, leaving 2 inches of room at the top.
If you are not adding fruit, juice, or a flavoring containing sugar, add ½ teaspoon sugar to the bottle.
Close the top and allow kombucha and flavoring to ferment at room temperature for 2–4 days. “Burp” the bottle every day to release the pressure by opening and closing the snap top.
When the desired level of carbonation and flavor is reached, strain kombucha into a fresh bottle using a mesh strainer and funnel, then place in the refrigerator.