The first ferment makes kombucha; the second makes it fizzy. Sealing finished kombucha in bottles with a little fruit traps the gas the yeast makes, and the fruit gives it its flavour.
Flavours to try
- Mango and ginger. Sweet and warming.
- Anar. Tart, with a deep red colour.
- Kinnow and mint. Bright, for hot afternoons.
- Strawberry and basil. When strawberries are in season.
If something goes wrong
- Flat? Give it another day somewhere warm, and check that the caps seal well.
- Gushing? Chill the bottles sooner, and use a little less juice next time.
New to kombucha? Start with How to make kombucha at home.
Sources: our own guide, How to make kombucha at home. Written by KefirBuy.
