Strawberry kombucha is a classic flavor made with a second fermentation process. It has bubbly probiotic goodness and a sweet and sour flavor, perfect for any fermenting enthusiasts. Strawberry kombucha is one of the best kombucha flavors and is a super easy one to make!
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Kombucha Second Fermentation
To flavor kombucha, it takes a second fermentation process that is easy. It results in a delicious, bubbly, pretty drink that is full of probiotics and health benefits.
Strawberry kombucha is a perfect second ferment project for beginners. Its lovely taste will please most palates, and it is a super pretty color. If you’re trying to kick a soda habit, replace it with kombucha!
Before you start making strawberry kombucha with a second ferment, you need a batch of basic kombucha brewed and ready.
The second fermentation is usually a quicker process than the first, and in warmer times of the year can be done in just a few days.
I usually plan a second ferment of 2-14 days. The timing varies depending on how warm it is and personal taste preference. The longer it ferments, the more of a sour, vinegary taste it will have.
The fizz builds as the kombucha ferments, too. It shouldn’t ferment for too long; otherwise, the bottles could explode. No one wants that!
I recommend marking the bottling date on your kombucha bottles to keep track. Life gets busy, and trust me, you’ll be so glad when you have perfectly fermented strawberry kombucha to enjoy!
Strawberry Kombucha Recipe
To fuel the second fermentation process, it takes fruit and sugar. Making sweetened strawberry puree is a perfect way to do this!
Don’t worry. While sugar is added, the yeast in the kombucha metabolizes it during fermentation. So, the end result is the low-to-no-sugar drink with a tart flavor that we all know and love.
Easy Strawberry Puree
Ingredients
Sliced strawberries: Either frozen or fresh work perfectly.
Sugar: I use organic cane sugar. Raw sugar is okay to use as a substitute.
Non-chlorinated water: Most tap water is chlorinated, which will kill the ferment. Filtered or bottled water works best.
Lemon zest: Brush up your lemon zesting skills here!
Freshly squeezed lemon juice: From the lemon you zested.
Make the Strawberry Puree
First, put the frozen or fresh strawberries into a shallow baking dish. Then, sprinkle the sugar and lemon zest over the strawberries as evenly as possible.
Now pour the water and the lemon juice over the sugared strawberries and stir it all together to marinate.
Cover the mixture and allow the strawberries to thaw (if frozen). Then, put them in the refrigerator to marinate for a few hours or up to overnight.
Once marinated, blend the strawberries and juices into a smooth consistency. If you have a small blender, you might need to blend in 2-3 batches.
Use the puree right away or store it in the refrigerator for up to 3 days. Any extra puree can be frozen for later use.
Strawberry Kombucha: Second Fermentation
Now, let’s get into this delicious, second-fermented, probiotic-rich, bubbly drink! This recipe should make about eight bottles of strawberry kombucha.
Ingredients
- Fermented kombucha
- Strawberry puree
Instructions
Pour the pre-made fermented kombucha into swing-top bottles or any bottle with a tight-fitting lid. They should be about halfway full, which makes it about 1 cup per bottle.
Now, add the strawberry puree to each bottle. Make sure to leave about an inch of headspace at the top of the bottle so there is room for pressure to build as the fermentation causes bubbles.
Note: The kombucha-to-strawberry puree ratio in the bottles can be adjusted to your liking. Half and half is a good place to start, but if you want more kombucha and less strawberry puree in each bottle, that will work, too.
Then seal the bottles tightly and store them at room temperature, out of direct sunlight. A pantry or a basement is perfect.
It’s also okay for the bottles to go right into the refrigerator for the 2nd fermentation, but this will slow the fermentation process down.
Note: Be sure to mark the date you bottled it so that you can keep track of how long it’s been. This will help prevent bottle explosions due to built-up pressure.
Depending on the ambient temperature, the 2nd fermentation process can take 2-14 days, with warmer temperatures fermenting faster.
Open a bottle every day or two to see how fizzy it is until it’s perfect for your liking. The bottles can also be “burped” periodically to release any built-up pressure if needed.
When the strawberry kombucha is ready, chill the bottles in the refrigerator before serving. It’s a beautiful, delicious, bubbly drink full of probiotic goodness!
Best Kombucha Flavors
- Blueberry Kombucha
- Dandelion Kombucha
- Ginger Kombucha
- Hibiscus Kombucha
- Lavender Kombucha
- Rose Kombucha
- Watermelon Kombucha
- Blackberry Kombucha
- Green Tea Kombucha
- Elderberry Kombucha
- Apple Ginger Kombucha
- Pumpkin Kombucha
More Fermented Drinks
- How to Make Water Kefir
- Strawberry Water Kefir Soda
- Pine Needle Soda
- 12 Fermented Soda Recipes
- Naturally Fermented Turmeric Soda
- Fermented Sweet Potato Kvass
- Homemade Strawberry Rhubarb Soda
- Fermented Root Beer
Strawberry Kombucha: Second Ferment
Ingredients
Strawberry Puree
- 3 pounds sliced strawberries frozen or fresh
- ¾ cup sugar
- 1 cup non-chlorinated water
- lemon zest from one lemon
- freshly squeezed lemon juice from one lemon
Strawberry Kombucha Second Ferment
- 8 cups fermented kombucha
- 8 cups strawberry puree
Instructions
Strawberry Puree
- Put the strawberries into a 9×13 dish and sprinkle the sugar and the lemon zest evenly over the tops of the strawberries.
- Pour the water and the lemon juice over the strawberries and stir everything together.
- Cover the mixture and allow the strawberries to thaw in the dish on the countertop before placing the 9×13 dish into the refrigerator.
- Leave the mixture in the refrigerator for several hours or overnight.
- After the strawberries are marinated, blend them into a puree. Place the strawberries in a blender along with the juices and blend until you have a nice puree with a smooth consistency. Depending on the size of your blender, you may have to break this step up into 2-3 batches.
- This mixture can be used right away or stored in jars in the refrigerator for up to 3 days. Any extra puree can be frozen for later use if desired.
Strawberry Kombucha Second Ferment
- Pour the fermented kombucha into swing-top bottles or any bottle with a tight-fitting lid to halfway full (about 1 cup per bottle).
- Add the strawberry puree to each bottle, leaving about an inch of headspace at the top of the bottle
- Seal the bottles tightly and store them at room temperature, out of direct sunlight. Depending on the ambient temperature, the 2nd fermentation process can take 2-14 days (warmer temperatures will ferment faster).
- Test the bottles for fizziness every day or two by opening a bottle. The bottles can also be “burped” periodically to release any built-up pressure if needed.
- Chill the bottles in the refrigerator before serving.
Notes
- Fresh strawberries can be used instead of frozen
- The ratio of kombucha to strawberry puree in the bottles can be adjusted to your liking. Half and half is a good place to start, but if you want more kombucha and less strawberry puree in each bottle, that will work, too.
- If you prefer, the bottles can go right into the refrigerator for the 2nd fermentation, but this will slow down fermentation.
- Be sure to mark the date you bottled it so that you can keep track of how long it’s been. This will help prevent bottle explosions due to built-up pressure.
Is there a way to make them bubbly for long term storage, kind of like beer?
No, not really. You could try to make a hard kombucha, but for that you’ll need to add yeast.