Strawberry (or Any Berry) Kombucha


Strawberries, fresh and sweet, lend a light fruitiness to kombucha. Strawberry-flavored kombucha is available commercially and is usually made with a strawberry puree of some sort. This strawberry kombucha, on the other hand, is made with a handful of fresh, plump berries.


You could use any berry here, actually.


This simple approach is one you can maintain with fruit from your own backyard or your local farm. You’ll notice that much of the color leaves the berries after a few days of the second fermentation. This is a natural process of much of the good phytochemicals leaving the strawberries and finding their way into the already healthful kombucha.


Depending on the sweetness of your berries, you can omit the additional sugar. It simply helps to create more carbonation.



  • 4 to 6 medium strawberries, depending on size
  • 1/2 teaspoon sugar, maple syrup, or honey, optional
  • Enough kombucha to fill a 16-ounce vessel.



  1. Add the strawberries to your 16-ounce vessel.
  2. Fill with kombucha, leaving about 1/2 inch of headspace, depending on the shape of the container.
  3. Cap tightly and allow to culture 3 to 7 days or until kombucha is carbonated to your liking. 
  4. Move bottles to refrigerator.
  5. When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
  6. You can strain the strawberries out when you serve it or just enjoy them with the kombucha.


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Strawberry Kombucha

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