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!


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


  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! 


*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.