When you are done brewing kombucha, it’s time to bottle your brew and reap its rewards. Bottling is often referred to as “the second fermentation” because this is when kombucha gets its well-known fizz that’s similar to soda. The flavor combinations are endless, so feel free to experiment.
This is part 2 of my Kombucha Post Series where I teach you how to do a second ferment of your home-brewed kombucha and turn it into a delicious, fruit-flavored, fizzy alternative to soda. Click HERE to learn How to Make Kombucha (first ferment).
While I recommend using a 1 liter glass, clamp top bottle, you can use any size. Whatever the size of your bottle or however many bottles you’re preparing, I recommend a 1:4 ratio of fruit or juice to kombucha (e.g., for every 1 cup kombucha, add 1⁄4 cup juice).
And to be clear, it’s totally ok to use fresh fruit to flavor your kombucha, if desired. However, I do not because it’s a PIA (aka pain-in-the-ass) to get fruit bits out of a bottle with a small top, using organic fruit juice is much easier.