Cranberry Ginger Kombucha Recipe

by Kaitlynn Fenley
a glass of cranberry ginger kombucha being filled. A sprig of rosemary sticking out of the glass.

This cranberry ginger Kombucha recipe is for a second fermentation flavoring and carbonation. It’s the step that follows primary kombucha fermentation in order to add bubbles and delicious flavor to your fermented drink!

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.

glass of cranberry ginger kombucha being filled to the top. Garnished with rosemary sprigs with cranberry preserves in the bottom of the glass.
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Cranberry Ginger Kombucha Recipe

two full glasses of cranberry ginger kombucha with rosemary
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This cranberry ginger Kombucha recipe is for a second fermentation flavoring and carbonation. It’s the step that follows primary kombucha fermentation in order to add bubbles and delicious flavor to your fermented drink!

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Drinks
  • Method: Fermentation
  • Cuisine: Chinese
  • Diet: Vegan

Ingredients

  • 1 Quart Fermented Sweet Tea, from kombucha primary fermentation
  • 2 Tablespoons Cranberry Juice
  • 1 Teaspoon Grated Ginger

Instructions

  1. In a pressure safe swing top bottle, Add in the ginger and cranberry juice. If you would like a stronger cranberry flavor you can double the amount of cranberry juice.
  2. Fill the bottle with  Kombucha Primary Fermentation leaving only about an inch of headspace.
  3. Close and secure the lid of the bottle.
  4. Allow to ferment at room temperature (70-80 degrees F) for 5 Days. Then refrigerate.
  5. Open bottle carefully over the sink. The liquid is pressurized and can spew out of the bottle.
  6. Pour over ice and enjoy! 
 

Notes

*For the pictures we added some cranberry preserves to the bottom of the glasses before pouring over ice. It was delicious, like a fancy mocktail.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. We are not liable for any damages caused by your use of this content.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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2 comments

Emily March 21, 2020 - 1:57 am

I love anything to do with kombucha, so Im sure that I will love this recipe! your blog looks amazing too btw! Its so clean and tidy looking.

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Kaitlynn Fenley March 28, 2020 - 6:49 pm

Thanks!! I hope you loved the recipe!

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