Kombucha flavour ideas we tried and our hints for second fermentation

Over the past few weeks we’ve been intensely experimenting with homemade kombucha flavours — using ingredients that randomly came to mind, were growing in the garden, hiding in the freezer, blooming around the house or waiting somewhere in the forest.

We tested kombucha recipes during weekends, at home, in the lab, during lunch breaks and late evenings — and now we’re finally sharing some of our favourite kombucha flavour ideas from this early summer season.

Even though we genuinely love kombucha pure and simple, once you become a regular kombucha drinker, you start wanting to experiment with flavours, fizz, herbs, flowers and fruit combinations. And it is all natural flavouring!

So we document these little kombucha experiments, write them down, occasionally remember to photograph them, and happily share the successful ones with you.

Most of these homemade kombucha recipes are inspired by this warm transitional season:
lightness, floral aromas, juicy fruit, fresh herbs and soft botanical flavours.

But we also included one slightly more serious and adventurous spicy-herbal kombucha variation that turned out surprisingly interesting.

For all flavours we have used kombucha from first fermentation after this recipe: Kombucha Making

Observations about second fermentation of kombucha

Most kombucha flavouring happens during second fermentation — when finished kombucha from first fermentation is bottled together with fruit, herbs, syrups or spices.

This stage is responsible for two things:

flavour,
and carbonation.

When fruit or syrup is added, the remaining yeast and bacteria continue fermenting inside a sealed bottle. Because fermentation now happens with less oxygen and inside an airtight space, carbon dioxide gets trapped in the liquid — which creates fizz.

Sweeter additions like strawberries, blueberries, peaches, elderflower syrup or acacia syrup can also soften sharper acidity and make kombucha feel smoother and softer overall.

One challenge of second fermentation is that fruit continues fermenting inside the bottle. Sediment builds up, herbs keep extracting flavour, and over time flavours can become too intense.

After lots of experimenting, we slowly started separating fermentation into two phases.

Phase 1 → Second Fermentation / Flavour Extraction

We leave fruit, herbs or spices inside kombucha for roughly 1–2 days so flavour, colour and aroma fully infuse into the drink. We use wide-mouth second fermentation bottle for this.

Phase 2 or sometimes called Third Fermentation / Straining & Carbonation

After that, we strain everything with filter funnel and transfer kombucha into smaller airtight bottles (we love convenience of 250 ml bottles and we love airtightness and safe pressure built-up and carbonation of 500 ml bottles for another 1–3 days at room temperature to build carbonation).

This method gave us cleaner flavour, less sediments and CO2 build up.

We’ll explain the full second and third fermentation process in much more detail soon — including bottles, timing, pressure and cold fermentation.

Acacia-Strawberry Kombucha

Simple, juicy and very approachable. Fresh strawberries bring bright berry flavour, while acacia we added just acacia flower to bring the aroma. We smashed some strawberries to get more aroma and colour, added some sliced berries, acacia flower to kombucha and left to second ferment for two days. Then we strained and bottled and left for another 2 days on room temperature. Before serving, we refrigerated.

A great beginner-friendly second fermentation recipe.

Notes:
easy fizz • early summer flavour • gentle and loving

Wild Strawberry Kombucha

More aromatic, more nostalgic, more intense.

Wild strawberries create a concentrated berry flavour that tastes almost forest-like. If you can handle to not eat them before you put them in kombucha, you win!

Notes:
delicate aroma • deep berry flavour • short season

Blueberry, Cucumber & Elderflower Kombucha

Probably our most “garden chic” flavour.

Blueberries and black tea goes really well together, and elderflower gives floral complexity without overpowering the kombucha and cucumber – makes all really special.

Very refreshing during warmer months. Read exact recipe in our Kefirko Club: RECIPE

Notes:
botanical • elegant • lightly floral

Ginger Kombucha

Syrup or candided ginger and fresh ginger

The fizziest homemade kombucha we’ve made so far.

If you are a fan of ginger, there is not ever enough ginger. Fresh ginger creates brightness and spice, while candied ginger boosts or syrup even boosts carbonation.

If you’re chasing strong bubbles naturally, start here.

But watch out! – fresh ginger also naturally boost carbonation and also sugar – so second fermentation phase can be really short – we recommend that you check out pressure – two times a day!

Notes:
extra fizzy • spicy • energizing

Herbal Pepper Kombucha

Sichuan pepper, fennel, rosemary & ginger

A more experimental flavour profile with herbal warmth and citrusy pepper notes.

Not for beginners, not so sweet— but incredibly interesting if you enjoy botanical drinks or natural aperitif-style flavours.

Notes:
complex • herbal • spicy finish

More second fermentation kombucha ideas

Once you understand how flavouring works, kombucha becomes incredibly creative.

Sign in our Kefirko Club for free and get access to fermentation recipes for kombucha, water kefir, veggie, sourdough, milk kefir and cheese made by experts!