Second ferment

Flavor the bottle, not the jar.

Each recipe starts with 750 ml of finished kombucha. Add fruit or herbs, leave a little headspace, then rest 2–4 days at room temperature before chilling.

Classic

Lemon & ginger

2 daysBright · extra fizz

  • 4 thin lemon wheels
  • 1 thumb fresh ginger, sliced
  • 1 tsp raw sugar or honey

The house bottle. Ginger feeds the fizz; lemon keeps it sharp.

Berry

Blueberry basil

3 daysJammy · herbal

  • 80 g blueberries, lightly crushed
  • 4 basil leaves
  • 1 tsp maple syrup

Deep color, a little sweetness, and a green finish from the basil.

Floral

Hibiscus rose

2 daysTart · perfume

  • 1 tbsp dried hibiscus
  • 2 drops rosewater
  • 1 tsp sugar

Strain before serving if you want a clear, jewel-pink pour.

Warm

Pineapple turmeric

3 daysTropical · earthy

  • 80 g ripe pineapple
  • 1/2 tsp grated turmeric
  • Pinch black pepper

Sunny and slightly savory. Pepper helps the turmeric bloom.

Stone fruit

Peach black pepper

3 daysSoft · spicy

  • 1 ripe peach, sliced
  • 4 cracked peppercorns
  • 1 tsp honey

Late-summer bottle. Honey rounds the acidity without making it syrupy.

Herb

Cucumber mint

2 daysCool · clean

  • 6 cucumber ribbons
  • 6 mint leaves
  • Strip of lime zest

The lightest pour on the list. Drink it very cold.