Once you have your homemade kombucha up and running, you may want to start experimenting with second fermenting your kombucha for different flavor options. The “secondary ferment” process will give your kombucha that classic fizz we all love, plus it will add delicious flavors such as this cherry almond (or “Dr. Pepper”) flavor.
Why I Love This Recipe
Learning how to make homemade kombucha is a great way to wean your family off of sugary juice drinks, sodas, and sweet iced tea (or try instant herbal iced tea or homemade natural water flavoring instead).
It’s also highly probiotic giving your immune system a boost and your metabolic function; with enzymes and acids that are important to good digestion. It has B-vitamins and antioxidants (polyphenols from the tea), and it tastes so delicious! (Source)
Did you know that you can use kombucha to make homemade sparkling apple cider?
A batch of continuous brew kombucha is right at home in a homestead kitchen. It sits alongside the homemade switchel, the homemade sauerkraut and other fermenting goodies, and perhaps a jar of rendered lard for cooking veggies or baking a homemade pie.
It’s important to note that I am not a certified medical practitioner. This post is not intended to diagnose or treat but is for informational purposes only. Please contact your healthcare professional before introducing new herbal and natural remedies into your wellness routine.
What is Secondary Ferment Kombucha?
A secondary ferment begins with kombucha that has completed the first ferment process, the SCOBY has been removed, a new sugar source has been added, capped down tight, and allowed to ferment once again.
This results in an amazing flavor, and even more carbonation than the first time.
Why Second-Ferment Kombucha?
If you are trying to kick the soda habit, secondary ferment kombucha is just for you. The combination of this recipe using sweet cherries and almond extract is very reminiscent of Dr. Pepper and can provide an easier transition from soda to plain kombucha.
Ingredients and Supplies Needed
- Quart Jar and Two-Part Canning Lid or Swing-Top Bottles – Make sure your vessels are properly cleaned to prevent introducing foreign bacteria that can result in mold.
- Brewed Kombucha – If you’ve never made kombucha, start here by learning how to make your own kombucha at home. The recipe calls for a quart of kombucha, but you will probably have a small amount leftover since the cherries in the jar will displace the amount of kombucha that will fit.
- Fresh, Dehydrated or Freeze-Dried Cherries – We love to use fresh sweet cherries from our trees when they’re in season, but when our trees aren’t producing, we love using the dehydrated or freeze-dried cherries from our summer harvest. You can also use frozen cherries or even cherry juice. When using fresh cherries make sure the stems are removed, but feel free to leave the pits in. The pits actually lend a stronger almond flavor. Be careful not to use too many cherries. Filling the jar to about ¼ full is sufficient. Otherwise, the fermentation could become too active, and the pressure may break the jar.
- Almond Extract – In the video, you will see that I don’t measure this. One thing I love about this recipe is that it’s not an exact science, and measurements do not need to be perfect.
- Sugar – Sugar is helpful if you’re looking for those classic bubbles like in soda. But don’t worry, most of the sugar will be converted and you won’t actually be consuming as much as you add in.
How to Flavor Kombucha
- Place cherries in the bottom of a clean quart jar or swing-top bottle.
- Pour in almond extract.
- Pour in kombucha until the jar is full.
- Add sugar, if using.
- Cap the jar tight with a two-part jar lid or secure the swing-top lid.
- Leave on a countertop in a warm room for 3-5 days. Periodically check the pop-top on the lid or look for signs of carbonation. If the two-part mason jar lid no longer pops, burp the jar by releasing a bit of air out of it, and then screw the cap back on tight. For your swing-top bottles you can just open and reclose the lid quickly.
- After 3-5 days on the counter, your kombucha should be bubbly and showing signs of carbonation. Strain the kombucha into a bottle, or leave it in the jar.
- Store in the refrigerator until ready to serve.
- Enjoy kombucha within 1-2 weeks for the best flavor.
For more flavoring ideas, be sure to check out all the incredible offerings from Farmhouse Teas! Be sure to use code “EASYFERMENT20”. And orders over $59 get free shipping (to the USA, only).
When drinking kombucha, you don’t need that much! Just a couple of ounces before a meal will help aid your digestion and fill your stomach with good gut bacteria.
More Fermentation Resources
- Easy Homemade Fermented Cranberry Sauce
- Switchel Recipe (Apple Cider Vinegar Drink or Haymaker’s Punch)
- Homemade Kombucha – A Healthy Summer Drink
- How To Make Your Own Lacto-Fermented Sauerkraut
- Preserved Limes With Fermentation
- Preserved Lemons (Easy Fermented Lemons)
- Homemade Fermented Ginger Carrots
- Best Fermenting Vessels (And What Else You Can Use!)
Did you make this recipe? We want to see! Tag us on social media @homesteadingfamily with your second ferment kombucha and share your favorite flavors with us, too!
Cherry Almond Kombucha (Dr. Pepper Flavor)
Ingredients
- 1 cup cherries fresh or frozen, or 1/4 cup cherry juice
- 1 quart kombucha
- 1 tsp almond extract
Instructions
- Place cherries in the bottom of a clean quart jar.
- Pour in almond extract.
- Pour in kombucha until the jar is full.
- Cap the jar tight with a two-part jar lid.
- Leave on a countertop in a warm room. Periodically check the pop-top on the lid. If it no longer pops, burp the jar by releasing a bit of air out of it, and then screw the cap back on tight.
- After 4-5 days on the counter, your kombucha should be showing bubbles and signs of carbonation. At this point, you can transfer your kombucha into a bottle, or leave it in the jar.
- Store in the refrigerator until ready to serve. Enjoy kombucha within 1-2 weeks for best flavor.
