Strawberry and Pink Guava Kombucha Tea (Second Fermentation)
Serves: Makes 1 Litre Bottle
  • 1 Litre glass bottle with flip top lid (can be found from Ikea or Amazon, recycled clear glass bottles with a screw top are ok but be careful as they can explode easily without the silicon flip top lid, always use clear not coloured glass which may leach lead)
  • 850ml (28 oz) already fermented Kombucha tea
  • 6 strawberries (medium to large size or around 8-10 small)
  • ¼ cup diced pink guava including the seeds and skin which is the most fragrant part - white guava works as well if you cannot find pink guava
  • 1 tbsp organic sugar - buy on iherb or amazon (this is optional for a fizzier result, leave out if you prefer less fizz)
  • Love. seriously.
  1. Ensure the glass bottle is washed with hot water and distilled vinegar, allow to cool
  2. Add 1 tbsp sugar (optional)
  3. Wash and dry the strawberries and cut into small pieces (they need to be small enough to easily come out of the bottle for washing)
  4. Wash and dice the pink guava
  5. Remove ¼ cup of already fermented Kombucha tea and the SCOBY's and set aside for your next batch (if using the continuous brew method, skip this step)
  6. Fill the bottle with the fruit, then add the already fermented Kombucha tea allowing a 5cm/2 inch gap from the top to allow for gas build up and reduce the risk of exploding bottles
  7. Allow to ferment for another 3-7 days depending on your local temperature. The hotter the climate the faster the ferment.
  8. On day 2 start burping your bottle every day, once it is very gassy you can put it in the fridge to reduce the fizz or burp several times a day one gas has been produced
  9. Start your next first fermentation with the reserved kombucha tea and scoby following the first fermentation recipe here
Recipe by Intuitive Food Design at