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Die Zweitfermentation: Veredelung deines Kombucha


Second fermentation: refining your kombucha

If you have already read our blog diligently, you are already a professional in the production of fermented tea drinks and it is time for them sparkling refinement: the second fermentation . An unexpected variety, combinations according to your taste and complementary ingredients for your delicious kombucha are waiting for you here.

What happens with the second fermentation?

After its first fermentation, the kombucha is rich in all valuable nutrients. As usual, the popular tea drink gives you a kick that is rich in vital substances for your body. Drinking a glass of Kombucha every day will detoxify your liver, improves your digestion and thus your immune system , boosts your energy, brightens your mood and helps you lose weight. If you suffer from acne, hair loss, eczema, and arthritis, kombucha can help bring them back into balance.

The first fermentation is started aerobically, i.e. with oxygen supply, while the second fermentation takes place anaerobically, i.e. in closed vessels without oxygen supply. These are hermetically sealed and stored at room temperature . The numerous microorganisms stop fermentation while depriving them of oxygen. The anaerobic yeasts decompose the residual sugar and the fructose of the added fruits. The resulting Carbon dioxide can no longer escape and accumulates in the kombucha (Carbonation). During this time, the kombucha takes on the color and taste of the fruit that is added. The second fermentation also prevents the kombucha from becoming too sour.

It is important that you wait until the second fermentation to add special ingredients that will change the taste of the kombucha. Otherwise these could disturb the symbiosis of bacteria and yeast and your kombucha cannot develop the quality it should have.

The second fermentation is mainly used to fine-tune the taste. Through the Adding fruits, juices, herbs or dried fruits you spice up your kombucha and you will be rewarded with a special fruity aroma and other valuable nutrients.



What do I need for the second fermentation?

First of all, you can use these instructions to make your kombucha here at homeferment yourself or you buy ready-made kombucha like oursKombucha Original.

Depending on how many different flavors you want to ferment, you imagine several bottles of 200 to 750 ml each ready. Now there are no limits to your urge to try. What are your favorite fruits Which herbs or even flowers have you always wanted to combine with the fruits? You will find inspirationu some recipes below .

It is best to leave the original kombucha enough space up to the lid. You can take the rest of the space with you Juices, herbs, flowers or fruit fill up. The lid must then hermetically sealed will. at Room temperature can the kombucha like that Ferment for 2 to 3 days . It is important to carefully open the cap once a day to let the pressure escape. After the second fermentation, you can filter the added ingredients and keep the kombucha in the bottles in the refrigerator. This stops another fermentation and the taste and carbonic acid content are retained longer.

Tip: Please make sure that your bottles are not too thin-walled. Use sturdy bottles as they have to withstand the formation of carbon dioxide.



Fruit, herbs and spices for flavor and other nutrients

With the addition of fruits, juices, herbs or dried fruits you determine your individual kombucha taste. Here is a brief overview of possible ingredients.

  • Fresh fruits and berries: Strawberry, orange, apple, watermelon, plum, pomegranate, whole lemon, sliced or as a puree. Citrus fruits have a refreshing aroma and promote carbonation..

  • Dried fruits: Dates, figs, cranberries, mulberries, mango, goji berries, raisins, plums. Since dried fruits have a high sugar content, more carbonic acid is formed here.

  • Fresh herbs: Basil, mint, rosemary, thyme, lemon verbena, sage. You can let the herbs ferment at the same time or boil them first and then add the cooled brew.

  • Spices: Cinnamon, vanilla, coriander, cardamom, Ginger, pepper, star anise

  • Blossoms: Lavender, rose, daisy, elderberry (elderberry syrup), violet, cowslip, forget-me-not, hibiscus

  • Juices: Orange juice, apple juice, pomegranate juice, grapes fruit juice, ginger juice

  • Roots or fresh vegetables: Ginger, turmeric, beetroot, cucumber

Tips: Often less is more. If you limit yourself to one to three ingredients, the aroma becomes even more pronounced. Note that the yeasts need sugar for the secondary fermentation. If you prefer a combination without fruit, add 1 to 2 tablespoons of coconut blossom syrup or something similar.


Our Kombucha varieties

All of our Kombucha varieties are made from organic ingredients from certified organic cultivation. In addition to the Kombucha Original and Mate from the first fermentation, we also offer three varieties with a refinement with fruit juices.

Our ingredients at a glance:

Tea infusion (filtered water, South Chinese Sencha green tea, Indian FOP black tea), Kombucha cultures (yeast and bacterial cultures), raw cane sugar, ginger juice 2.5%, currant juice 1%, passion fruit juice 2%, mate tea 1%, carbonic acid

The juices for the second rental are 100% gently pressed and naturally cloudy mother juice . From a nutritional point of view, mother juice is the most valuable type of juice. Because the Juice comes from the first pressing of the fruits and still contains all cloudy substances. These are tiny particles from the pulp or peel that many health-promoting plant substances contain.

Power fruits and their effect on your well-being

Ginger: The vegetable fibers of Ginger are rich in vitamin C, trace elements, especially magnesium, iron, calcium, potassium, sodium and phosphorus as well as antioxidants, which are considered to be particularly health-promoting and should have a significantly positive effect on the aging process of the cells and the entire organism. The tuber can promote digestion, effectively stimulate metabolic processes and fat burning and immediately alleviate acute stomach complaints such as nausea when traveling. In addition, Ginger has anti-inflammatory, antibacterial, blood circulation and cleansing properties. This makes Ginger a popular remedy for colds or flu-like infections, for example as freshly brewed tea or Ginger water.

Passion fruit: Maracujas, not to be confused with passion fruit, contain vitamin C. Its ingredients also include the B vitamins niacin and riboflavin. Riboflavin plays a role in energy and protein metabolism. There are many unsaturated fatty acids in passion Passion fruit kernels, which is why passion fruit oil is often used in cosmetics.

Blackcurrant: Black currant juice is an old home remedy for strep throat because it has antibacterial and anti-inflammatory properties. The berries contain three times as much vitamin C as a lemon. People with high blood pressure benefit from the abundant potassium more than twice as much as in apples. It flushes excess water out of the body and has an antihypertensive effect. The secondary plant substances in the berries have a blood circulation and anti-inflammatory effect..




Second fermentation recipes

Please note for each preparation: If many bubbles are visible in the bottle, careful pressure equalization should be carried out. Preferably once a day.



Ginger and lemon kombucha

What you need:

  • 4 glass bottles á 200 ml
  • 8 slices of peeled Ginger
  • 3 bottlesKOMBUCHERY Original
  • 30 ml freshly squeezed lemon juice

How to do it:

  1. Divide the kombucha between 4 bottles.
  2. Peel and wash the Ginger slices and divide them into the bottles.
  3. Pour lemon juice into the bottles in the same proportion
  4. Seal the bottles.
  5. Let the kombucha ferment at room temperature for at least 3 days. Then place in the refrigerator to stop the fermentation again.


    Cranberry- Ginger-kombucha

    What you need:

    • 500 ml ready-made kombucha
    • 2 tablespoons of cranberry juice
    • 1 teaspoon grated Ginger (if you don't like Ginger , you can also use freshly squeezed orange juice)

    How to do it:

    1. Fill 1 liter of fermented kombucha into a pressure-proof swing top bottle.
    2. Add the Ginger and cranberry juice. If you want a stronger cranberry flavor, you can double the amount of cranberry juice.
    3. Close and secure the lid of the bottle.
    4. Let the drink ferment at room temperature for 5 days, then put the bottles in the refrigerator.

      What can the cranberry do for you: In addition to their versatility in the kitchen, the red cranberries are also considered to be miracle berries against urinary tract infections to help with women. The berries also have an effect dehydrating and should help you lose weight . Also antioxidants and flavonoids that your Support the immune system and slow down the aging process are contained in cranberries.


      Kombucha with flowers

      What you need:

      • 800 ml ready-made kombucha
      • 1 small elderflower umbel
      • 10 to 15 chamomile flowers
      • 3 lavender flowers
      • 3 rosebuds (dried, they have more aroma)

      How to do it:

      1. Pour the kombucha into a flip-top bottle.
      2. Shake out all of the flowers to get rid of the pollen and small animals.
      3. Pluck the small elderflower umbels.
      4. Separate the chamomile and lavender flowers from the stem just behind the flower heads.
      5. Put all the ingredients in the bottle.
      6. Cap the bottle and let it stand at room temperature for 1 to 3 days. Give it a try in between.
      7. If the taste and carbonation are suitable, filter the ingredients and store the kombucha in the refrigerator.

      What can elderflower do for you: The flowers contain, among other things, pectins, essential oil, vitamin C, vitamins A, B, tannins, the minerals iron and zinc, trace elements and plant substances such as flavonoids. All of these ingredients give the plant one Diuretic, sweaty, laxative, anti-inflammatory and antiseptic effects . Also contained in elderflower Antioxidants fight off free radicals , neutralize them and protect the body from cell damage. Traditionally, elderflowers are called „Detoxifier“ used to strengthen the immune system.


      Mint strawberry kombucha

      What you need:

      • 800 ml ready-made kombucha
      • 3 tbsp strawberries cut into pieces
      • 6 to 10 peppermint leaves (depending on the desired intensity)

      How to do it:

      1. Put the strawberry pieces and the mint leaves in the fermentation bottle.
      2. Close the bottle and let the mixture ferment for 1 to 3 days at room temperature.
      3. After a day you can already try the drink. If the taste and carbonation suit you, the drink can be enjoyed straight away or stored in the refrigerator.

        What can the strawberry do for you: It is noticeably high Vitamin C content . It is 60 mg per 100 g of weighed fruit. You can consume this amount quickly with only 6 to 7 fruits. Plus are strawberries rich in antioxidants . For pregnant women is the included Folic acid especially good for your child to develop. Instead of dietary supplements, 100 g of fruit can contain 43 micrograms of folic acid. You can still consume the strawberry without hesitation if you want to lose weight.

        You can find more delicious recipes and book recommendationshere on our blog.


        ZUM SHOP



        How long can the kombucha keep after the second fermentation??

        The bottled kombucha can basically not expire . It gets more sour and tingly over time. It is best to keep it in the refrigerator all the time to stop the fermentation process.

        What are the ingredients of Kombucha?

        • Bacteria and yeast strains: Acetobacter xylinum, Acetobacter oxydans, Gluconobacter oxydans, Gluconobacter xylinus, Saccharomyces apiculatus, Saccharomyces cerevisiae (baker's yeast), Saccharomyces ludwigii, Schizosaccharomyces pombe
        • Vitamins: Vitamin B1, B2, B3, B6, B12, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Folic Acid
        • Organic acids: Malic acid, succinic acid, acetic acid, folic acid, glucuronic acid, gluconic acid, malonic acid, lactic acid, dextrorotatory (L +) lactic acid, oxalic acid, usnic acid, citric acid
        • Trace elements and minerals: Iron, Magnesium, Sodium, Potassium, Calcium, Cobalt, Zinc
        • Secondary plant substances: Flavones, isoflavonoids, polyphenols
        • Enzymes, amino acids and tannins: including 14 different amino acids

        Contains kombucha alcohol?

        All fermented drinks contain a certain percentage of alcohol. This is created during the fermentation process.

        According to German food law, a drink can be described as "non-alcoholic" if it contains a maximum of 0.5% alcohol. Our kombucha has an alcohol content of less than 0.5%. For comparison: fruit juices can also have this alcohol content. Since our kombucha is unpasteurized, the exact content may vary slightly depending on how it is stored.

        Due to the low but still present alcohol content in kombucha, pregnant and breastfeeding women should play it safe and not drink kombucha. For the same reason, children should not consume kombucha too often every day. The recommended amount is up to 125 ml per day.

        Good luck and good health!


        Thank you for reading!
        At Kombuchery , no one is left thirsty for knowledge! You can find more exciting articles in our Blog or write us what you always wanted to know via Mail or over Whatsapp. I immediately dive into the research, find out everything for you and let my keyboard glow;)
        Elfie from Kombuchery 

        Danke für's Lesen!

        At Kombuchery , nobody is left thirsty for knowledge! You can find more exciting articles in our blog or write us what you always wanted to know by email or WhatsApp. I'll start researching right away, find out everything for you and let my keyboard glow ;)
        Elfie from Kombuchery

        Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

        1 comment

        • Hallo und danke für die ausführlichen Infos.
          in meiner Zweitfermentation (pur) entwickelt sich in den Flaschen immer ein Schleimpfropf. Warum und ist der schädlich? Ich bin noch nicht sehr mit dem Brauen des Kombuchas vertraut und hoffe auf eine Antwort.
          LG Maria

          Maria on

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