Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Kombucha Recipes (Healthy) > Second Fermentation Flavor Ideas

Strawberry Basil Kombucha: A Refreshing Second Fermentation

Elevate your homemade kombucha with this vibrant Strawberry Basil second fermentation recipe. Sweet strawberries perfectly complement the herbaceous basil, creating a bubbly and refreshing beverage. This recipe is easy to follow and provides a delicious way to add flavor and fizz to your kombucha.

Prep Time
10 minutes
Cook Time
2-7 days (second fermentation)
Servings
4
Ingredients
  • 4 cups Kombucha (first fermentation)
  • 1/2 cup Fresh Strawberries
  • 4-6 Fresh Basil Leaves

Preparation

Wash and slice the strawberries. Lightly crush the basil leaves to release their aroma. This can be done gently with your fingers or a rolling pin.

Combining Ingredients

Divide the sliced strawberries and crushed basil leaves evenly among 4 fermentation-safe bottles (approximately 1/8 cup strawberries and 1-2 basil leaves per bottle).

Second Fermentation

Pour the kombucha (from your first fermentation) into each bottle, leaving about an inch of headspace at the top. Seal the bottles tightly.

Fermentation Time

Let the bottles sit at room temperature (ideally 70-75°F or 21-24°C) for 2-7 days, or until the desired level of carbonation is achieved. Burp the bottles daily by carefully opening them to release excess pressure. This prevents explosions.

Refrigeration

Once the kombucha has reached your desired level of carbonation, refrigerate the bottles to slow down fermentation. This will also help to clarify the kombucha.

Serving

Serve chilled and enjoy! You can strain out the strawberries and basil leaves before serving, if desired.

Nutrition Facts Estimated per 100g of product

(Values are estimates and may vary based on ingredients and fermentation time)
Calories: 20-30
Carbohydrates: 4-6g
Sugar: 3-5g
Probiotics: Varies
Vitamin C: Small amount from strawberries

Other Important Considerations for Nutrition

The sugar content will decrease during fermentation as the SCOBY consumes it. Adjust fermentation time to control the sweetness of your kombucha. Start with smaller amounts of fruit and herbs until you determine your preferred flavor balance. Always use high-quality ingredients for the best flavor and results.

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FAQ

  • How do I know when my kombucha is ready?

    Taste-test it daily after the second day. The kombucha should be bubbly and have a balanced sweet and tart flavor. If it's too sweet, let it ferment longer. If it's too tart, refrigerate it.
  • Why did my kombucha explode?

    This usually happens when there's too much pressure buildup during second fermentation. Make sure to burp your bottles daily to release excess carbon dioxide. Also, avoid adding too much sugar or sugary fruit.
  • Can I use frozen strawberries?

    Yes, you can use frozen strawberries. Thaw them before using, and be aware that they may release more liquid, potentially diluting the flavor slightly.