Secondary fermentation enriches the infusion with vitamins, antioxidants, phytonutrients, and new flavors.
After straining the drink following primary fermentation and removing the mushroom, you can add your favorite ingredients to impart a special flavor.
These can be berries, fruits, vegetables, spices, herbs.
Berries, fruits, vegetables – wash, crush, cut beforehand. Dry herbs – pre-brew and cool.
During secondary fermentation, kombucha can stand for 1–3 days. I keep it for one 😊, as the family starts drinking it quickly.
Combinations you can use for secondary fermentation:
- Berries (frozen, fresh, dried) + lavender
- Strawberry + basil
- Grated ginger + lemon juice + honey
- Orange juice + zest + vanilla extract
- Apple + cinnamon stick
- Mint + cucumber