Second fermentation with kombucha – a fizzy and tasty drink adventure

Second fermentation with kombucha - a fizzy and tasty drink adventure – main pic

Hello my dears,

I am very sure about the fact that you have already heard something about second fermentation on the internet.

But what is second fermentation and does it make such a big difference when it comes to taste and flavour? Learn more….

Order your organic kombucha here and start brewing your own kombucha*

Kombucha with fruits, dried fruits and spices is an everyones dream. But most of you also know that your kombucha scobys or kombucha drink is very sensitive especially at the first batch. As I already said in in our article about kombucha and mold, those mushroom cultures can be very susceptible to germs. Fruits and other added ingredients could harm the kombucha by bringing pathogens into the tea mushroom drink. But this is not an obstacle to make a tasty kombucha drink with fruits in the second step.

In the second fermentation of kombucha we only use the drink we made. The scoby is going to a new normal kombucha batch and stays inside his old home. The finished drink goes into a resealable bottle and can be added with all ingredients and flavours you like. After adding all those tasty things make sure you close the bottle carefully. Yes, I wrote the right thing, in the second fermentation it is necessary to close the bottle instead of using a breathable cloth to cover your kombucha drink.

The reason why: In this case, we want to avoid another acidification of the drink. The kombucha cultures are working aerobic (which means they need oxygen) with closing the bottle we make those cultures stop working and stop the acidification of those bacteria.

But the yeast bacteria inside the drink are able to work without oxygen. They are anaerobically. As a result, carbon dioxide and alcohol are formed in the beverage with further breakdown of sugar. In combination with water, the carbon dioxide forms carbonic acid and makes your kombucha drink beautifully fizzy.

For making you start right away, we have some important security instructions for you.

  1. Please use high quality glass bottles only for the fermentation process. We recommend you to use a bottle with swing top. You can easily order here*. Sometimes in second fermentation the pressure inside the glass gets very high. That’s why you should not use plastic bottles of any kind because they can literally explode and splinter.
  2. Check out the pressure of your drink. We advise you to do this daily. Just open the bottle for a few seconds and allow the gas to escape. This procedure lowers the risk of an exploding glass bottle.

Now you are ready to start! For making the beginning easier, I have my favourite kombucha second fermentation recipe for you:

For this easy second fermentation kombucha, ginger and fig drink you need those ingredients

  • Glass bottle for 1 liter with swing top*
  • 1 liter selfmade and active kombucha – my delicious organic kombucha waits here* for you
  • 5 slices of ginger
  • 1 finley chopped fig*

This is how to make your fizzy kombucha drink with ginger and figs recipe yourself!

  1. Slice 5 thick pieces of a ginger
  2. Cut fig into small pieces
  3. Put all ingredients into the bottle and close it carefully
  4. Let it ferment on room temperature for ca. 3 days. Please make sure to check the pressure of the bottle daily!
  5. Enjoy 🙂

Second fermentation with kombucha - a fizzy and tasty drink adventure

Print Recipe
Serves: 4 Cooking Time: 10 min


  • Glass bottle for 1 liter with swing top
  • 1 liter selfmade and active kombucha
  • 5 slices of ginger
  • 1 finely chopped fig



Slice 5 thick pieces of a ginger


Cut fig into small pieces


Put all ingredients into the bottle and close it carefully


Let it ferment on room temperature for a few days. Please make sure to check the pressure of the bottle daily!

On a warm day the drink tastes especially nice with some crushed ice.

Have fun whilst cooking and enjoy!

I wish you a lot of fun by making this kombucha second fermentation recipe and I am very excited to hear your opinions about this delicious scoby recipe.

I would love to see some comments about your favourite recipes with kombucha tea and how you liked mine.

I am looking forward to see you again for my next recipes.


Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…

* This is an Affiliate-Link – Affiliate-Links are sponsored Links

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Simply click here for all the tasty stuff


  • Reply
    Maria Zellner
    Sunday February 3rd, 2019 at 01:40 AM

    Ich habe zwar noch keine Zweitfermentation versucht, aber ich fülle den Kombucha in Bügelflaschen ab und bewahre ihn ein paar Wochen lang auf, bevor ich ihn trinke. Da entsteht dann auch manchmal jede Menge Kohlensäure, so dass das Öffnen einige Zeit in Anspruch nimmt (öffnen, dann schnell wieder schließen, bevor es heraussprudelt, und das Ganze einige Male wiederholen). Mir ist jedoch in 15 Jahren noch nie passiert, dass eine Flasche geplatzt ist. Daher denke ich nicht, dass es bei Bügelflaschen nötig ist, jeden Tag zwecks Druckausgleich die Flasche kurz zu öffnen.

    • Reply
      Friday March 15th, 2019 at 12:45 PM

      Liebe Maria,

      vielen Dank für Ihre hilfreichen Kommentar. Wir empfehlen unseren lieben Lesern lieber den Druckausgleich – einfach aus Sicherheitsgründen.

      Liebe Grüße und viel Spaß beim Fermentieren,


  • Reply
    Saturday August 10th, 2019 at 01:53 PM

    Die Zusätze erhöhen die Kohlensäurebildung, insbesondere bei süßen Früchten kann sich da ein enormer Druck entwickeln. Auch die Temperatur spielt eine große Rolle. Deshalb würde ich die Flaschen lieber täglich kurz mal vorsichtig öffnen.

    • Reply
      Sunday August 11th, 2019 at 08:42 PM

      Lieber Oliver,

      ja, das stimmt. Es entsteht Druck und die Kohlensäurebildung erhöht sich mit zunehmender Termperatur wenn genügend Zucker vorhanden ist. Täglich nachgucken ist auch in Ordnung!

      Vielen Dank für Ihren Hinweis:-)

      Wir wünschen weiterhin viel Freude beim Fermentieren!

      Herzliche Grüße

      Petra & Stephan

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