Strawberry Kombucha Recipe (Easy Second Fermentation)

Looking for a simple strawberry kombucha recipe? This refreshing second fermentation kombucha combines the natural sweetness of ripe strawberries with fresh fennel and basil for a balanced, aromatic summer drink.

Strawberries are one of the most popular ingredients for kombucha flavoring, adding vibrant color, fruity notes, and natural sweetness. Fresh fennel contributes a subtle anise-like freshness, while basil brings a delicate herbal touch that perfectly complements the berries.

Ingredients

500 ml finished kombucha (after first fermentation)
3–4 fresh strawberries
A small piece of fresh fennel, thinly sliced
2–3 fresh basil leaves

Instructions

Mash the strawberries, add fennel, and basil to airtight fermentation bottle.
Pour in the kombucha and seal tightly.
Leave at room temperature for 1–2 days to infuse the flavors.
Strain the kombucha to remove the fruit and herb pieces. By this point, the flavors will already be infused into the liquid.
Bottle the strained kombucha again. If you enjoy a fizzy kombucha, leave it at room temperature for another 1–2 days to build carbonation. If you prefer a milder drink, place it directly in the refrigerator.
Chill before serving and enjoy.

Why This Flavor Combination Works

Strawberries add sweetness, fruity aroma, and a beautiful pink-red color.
Fennel contributes a refreshing, slightly sweet herbal note and is traditionally valued for supporting digestion.
Basil adds a subtle peppery finish that balances the fruitiness and creates a more complex flavor profile.