This batch went for 10 days, and that is on average about how long I like to brew mine. I like to leave 1 inch of headspace. Once cooled, add 1/4 cup of your blueberry ginger syrup to each bottle, then just split up the remainder among the jar. Sage Sausage Meatballs with Pineapple Apple Dipping Sauce. Otherwise, leave them on the counter for another 24 hours before you place them in the fridge. Back in Sydney it would take 4-5 days for the second fermentation), You can tell the second fermentation is complete when it is fizzy when you open the lid, it will also not be as sweet and will take on the fragrant flavours of ginger and turmeric, You can also check out some more second fermentation ideas on my recipes page. Pour 2 cups of your first fermentation into a jar or your SCOBY hotel to reserve as starter tea for your next batch. This is true of any canning, bottling, brewing, fermentation, etc. Set them aside in an area that is not in direct sunlight and does not receive extreme temperature fluctuations. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Powered by WordPress, Turmeric is one of natures all round superfoods with the main active ingredient curcumin known for it’s anti-inflammatory, anti-cancer and anti-oxidant properties. While the first fermentation transforms tea into kombucha, the second fermentation takes that kombucha and carbonates it! Copyright © 2020 Enlightened Foodie All Rights Reserved, Vietnamese Coconut and Banana Ice Cream Bars – Kem Chuối (Grain Free, Paleo, Dairy Free, Vegan), Raw Green Salad with Honey Mustard Dressing (Paleo, Vegan), Chimichurri Roast Chicken (Paleo, AIP, GAPS, Keto), Strawberry and Pink Guava Kombucha Tea (Second Fermentation), Chocolate Cake (Grain Free, Paleo, Nut Free, Dairy Free), Ginger, Turmeric and Black Pepper Kombucha Tea, Ginger, Turmeric and Black Pepper Kombucha Tea – Second Fermentation, 1 inch piece of ginger and turmeric, peeled and cut into thin strips (small enough to make sure they are easy to get out of the bottle), 1 litre flip top bottle (or recycled clear glass bottle with screw kid works fine, just remember to ‘burp’ the jar every day to reduce the chance of the bottle exploding), If your tap water is not reliable, boil some bottled water and swish about 100mls of the hot boiled water in the bottle with the lid on, Add the ginger, turmeric and black pepper (I use a funnel and push the frozen berries in with a chopstick), Then add the already fermented Kombucha tea, Make sure you leave at least a 5cm gap to avoid bottles exploding from the gas build up, I have been leaving about an 8cm gap now that I am living in a warmer climate (which makes the fermentation process go faster), Allow to ferment for 2-5 days (depending how warm it is, it’s really warm in Vietnam and only takes about 2-3 days over here. Now you just place the bottles in your fermentation spot, somewhere not in direct sunlight and that doesn’t receive huge temperature fluctuations. In order to make this citrusy kombucha, you will need to have finished the first fermentation already and have some kombucha … Once cool, in an hour or two, try it out. Step 2 is just about as simple as the first step of making your blueberry ginger syrup. Pour contents of your saucepan into a blender and blend for 1 minute until pureed together. I’m so excited to finally get around to sharing this second Kombucha class with you. I try to stick to organic ingredients when I’m brewing Kombucha or fermenting anything for that matter. Before I pour my Kombucha into my second fermentation jars, I go ahead and add 2 cups to my SCOBY Hotel, to replace what I used 10 days ago and to feed it with newer sugars. Kombucha Brewing 102: Second Fermentation – Blueberry Ginger Kombucha, Strawberry Season Part 1: Strawberry Preserves, Top Ten Tips for Hosting a Perfect Thanksgiving Feast. Plus talk about the health benefits! Welcome to the homestead! I go ahead and simmer this mixture for about 15 minutes, stirring occasionally. Finally, I wipe the rims clean. Finally, I pour in 1/4 cup of sugar! For a quality second fermentation, I 100% recommend using a bale top bottle. I like to freeze ginger in large batches. I look forward to trying some! Allow your mixture to cool to room temperature. Our Top 13 Fall Children’s Books – The Autumnal Books That We Are Loving This Fall. Wrong or weak bottles were used for second fermentation of kombucha. So, next I just pull out some ginger and grate in about 1 tbsp of ginger. Wow. If your bottles are 16 oz like mine, you will use 6 of them for a 1 gallon batch. Before purchasing a bale top bottle, verify from the seller that they are pressure safe and intended for fermentation. Besides it being power-packed with probiotics, you have the antioxidant rich blueberries and the anti-inflammatory and digestive benefits that come with ginger. It’s a flavor bomb and is such a beautiful deep purply-blue color too!!! Also, you can recycle kombucha bottles from the grocery store for the second fermentation. If you don’t, you can get the basic recipe, Ginger, Turmeric and Black Pepper Kombucha Tea - Second Fermentation. Ginger and turmeric has always been one of my favourite combinations whether it is for food or drinks, they go so well together (see my lemongrass, ginger & turmeric kombucha recipe here or my hot lemongrass, ginger & turmeric tea which I drink daily here This ginger, turmeric and black pepper kombucha tea combination is a favourite in our house,...Read More » The process is super simple, and only takes a few steps. It has helped our family heal, get stronger and especially for my now 7 year old who cleared his recurrent clostridium difficile infection thanks to the power of fermented veggies (see how I got my kids to eat fermented veggies, Before you start with flavouring your kombucha tea, you need to have some already fermented kombucha tea. There’s going to be little blueberry skin pieces, and that’s just fine. Allow to ferment for 3 days before refrigerating and trying. This is a coffee filter, because though we usually do use paper towels sparingly, we don’t currently have any on hand. To carbonate the kombucha we do two things: Seal it : Bottling the kombucha in an airtight fermentation grade bottle will trap the carbonation, making the kombucha fizzy. As with first fermentation, I notate the date on the calendar; this time I write “k2” to represent the beginning of second fermentation. But I though this was a … Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it (this is what we’re doing today with this Lemon Ginger Kombucha!) If you read Kombucha Brewing 101 you know NEVER to add hot liquids to your kombucha or SCOBY. I pop it into a container and let it cool to room temperature. Consult with a qualified health care professional before acting on any information presented here. Wipe the rims clean and close the bottles. If you like the carbonation level and taste, then pop the rest of your countertop bottles in the fridge! Welcome back guys! Then it gets blended for about a minute until blended into a puree. This is David’s absolute favorite Kombucha, and for me it’s a close tied second place ( I also lovvvve Spiced Apple and Pineapple Ginger.) Next I fill up the remainder of each jar with my first fermentation kombucha. That’s it, just 4 ingredients guys! My jars have produced new SCOBY’s, which means I started this batch started with 2 SCOBYs and ended it with 4! If you are worried, just allow to ferment for 5 days or more in the bottle or until it doesn't taste slightly sweet at all), 1 litre flip top bottle (or recycled clear glass bottle with screw kid works fine, just remember to 'burp' the jar every day to reduce the chance of the bottle exploding), Allow to ferment for 2-5 days (depending how warm it is, it's really warm in Vietnam and only takes about 2-3 days over here. Add the first four ingredients to a saucepan, and simmer over medium-low for 15 minutes, stirring occasionally. Back in Sydney it would take 4-5 days for the second fermentation), You can tell the second fermentation is complete when it is fizzy when you open the lid, it will also not be as sweet and will take on the fragrant flavours of ginger and turmeric, You can also check out some more second fermentation ideas on my, optional ½ tsp organic sugar (buy on iherb or amazon - the best time to bottle is when the first fermentation is still slightly sweet, if you have missed this window add ½ tsp organic sugar to the bottle which helps carbonation, don't worry most of the sugar is gone after the second fermentation is done. Gather together your supplies: 6 16 oz fermentation bottles, your first fermentation, and your SCOBY hotel or a future jar to store your SCOBY’s. Otherwise, you will need to start a new batch of kombucha for first fermentation. Remember, your kombucha is done when you decide it is (minimum of 7 days, max of 14.). For more information about proper fermentation temperature, check out Kombucha 101. Okay guys, I hope you enjoyed this post and get a chance to try out this recipe, because it is beyond delicious and so nutritious. I usually end up with between 1/4 cup and 1/3 cup syrup per bottle.