Cranberry Ginger Kombucha Recipe

Kombucha Primary Fermentation

During the primary fermentation process, microorganisms in the kombucha SCOBY metabolize sugar. They essentially break down the sugar in sweet tea into simpler sugars.

This means that after the primary fermentation there is still sugar in kombucha. A lot of people think that the microbes consume all the sugars in kombucha, but that’s not necessarily true. That’s why most kombucha is still a little sweet.

The liquid flavor is sour, though. The microbes in kombucha produce lactic acid and acetic acid, which helps preserve the liquid.

CLICK HERE for our Primary Kombucha Fermentation Recipe. Our primary fermentation recipe blog also includes SCOBY care instructions, so it’s a great read to help you get started making some kombucha at home.

Cranberry Ginger Kombucha

The second fermentation is where the magic happens. During the second fermentation, the liquid becomes carbonated. This breaks up the “glassy” texture from the primary fermentation.

This is also why I LOVE to use citrus and tart flavors in all of my fermentation recipe projects. It really balances out the texture and flavor. I usually go for citrus, but for this one the zingy ginger and tart cranberries were perfect!

For the photos, we added a bit of cranberry preserves to the bottom of the glass for a gorgeous cocktail look. I’m really happy with this cranberry ginger kombucha flavor.

Cranberry Ginger Kombucha Second Fermentation Supplies & Safety

For a quality second fermentation, I 100% recommend using a bale top bottle. This is the best way to achieve a good level of carbonation.

Before purchasing a bale top bottle, verify from the seller that they are pressure safe and intended for fermentation.

Also, you can recycle kombucha bottles from the grocery store for the second fermentation. Since the bottles are designed for high carbonation, they’re safe to use.