Refreshing and bubbly


  • A batch of ready kombucha (e.g. 1 L)
  • 5 dried raisins or a dried fig
  • 2 Tbsp of chamomile
  • A few strawberries (optional)

We drink at least one glass of kombucha a day. It is tasty, healthy and very refreshing. We usually make it with regular black tea, but sometimes we use green tea. I also like the combination of half regular black tea and half smoked tea (lapsang souchong). We are not very precise with the amounts of ingredients we use for brewing (usually just eyeballing them), so perhaps that is the reason why each batch comes out differently. It is always a nice surprise tasting a first sip of a new batch; is it fizzy? Is it sweet or more sour? Do you taste a hint of green tea or a smokey flavour?

Lately I have taking the kombucha brewing process to the next level; I started experimenting with second fermentation. The recipe is actually very simple, the most important ingredient is a bit more patience.

Slice the raisins and a few strawberries in half and put these in a bottle together with the chamomile and kombucha. Let it stand in a dark place for about 24-48 hours. The time needed depends on the strength of your kombucha and other factors like e.g. warmth of the room. Open the bottle of kombucha every 12 hours to make sure it releases its fizz and won’t explode like champagne upon opening. Start tasting the drink after 24 hours to see when it has a flavour to your liking. Usually I find that if the raisins start to float up, it is a sign your kombucha is ready. Serve chilled over ice and with a few slices of strawberries for decoration.

Other flavour suggestions

Instead of the chamomile;

  • Lavender
  • 5 fresh ginger slices
  • Cardamom seeds
  • Lemon zest
  • Rosemary

Instead of the strawberries (you can omit these too);

  • 1 Tbsp of blueberries, mashed
  • Half a peach or apple, chopped


Anna A.J.

Blueberry-lavender on the left, and ginger-lemon zest on the right.