Those of you that know me, know that my favorite citrus fruit of all time is grapefruit. I also think that grapefruit paired with rosemary in a fermented beverage is the BEST combination! This 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! I know you’re going to enjoy this rosemary and grapefruit kombucha.
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 like sucrose and fructose. This means that after the primary fermentation the, in need of a better word, “texture” of the fermented sweet tea is smooth. I oftentimes refer to it as “glassy.” It’s hard to describe the pallet feeling since I only experience this sort of beverage texture with water kefir and kombucha. 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.
Kombucha Flavor Profiles
Anyhow, 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 projects. It really balances out the texture and flavor.
Rosemary and Grapefruit Kombucha
Ahhh, one of the best flavor combinations around. The way the herbaceous rosemary pairs with the light fresh grapefruit is perfection!
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.Print
Rosemary and Grapefruit Kombucha Flavor Recipe
Those of you that know me, know that my favorite citrus fruit of all time is grapefruit. I also think that grapefruit paired with rosemary in a fermented beverage is the BEST! This 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!
- Prep Time: 10 Minutes
- Cook Time: 0 minutes
- Total Time: 10 Minutes
- Yield: 1 Quart 1x
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: Chinese
- 1 Quart Fermented Sweet Tea
- 2 Fresh Rosemary Sprigs
- 1/2 Cup Fresh Squeezed Grapefruit Juice
- Add 1 quart of fermented sweet sweet tea from your Kombucha Primary Fermentation to a pressure safe bale top bottle.
- Add 2 fresh rosemary sprigs and 1/2 cup fresh squeezed grapefruit juice to the bottle.
- Close and secure the lid of the bottle.
- Allow to ferment at room temperature (70-80 degreed F) for 5 Days. Then refrigerate.
- Open bottle carefully over the sink. The liquid is pressurized and can spew out of the bottle.
- Pour over ice and enjoy!
Keywords: Kombucha, grapefruit, fermented, probiotic