You have already made original and flavoured kombucha but feel you still have not achieved the same taste kombucha you have tried from food stores or a local cafe. Your kombucha tastes great but does not have fiziness which makes it more delicious.
Make the original kombucha fizzy
After you made your first batch of original kombucha instead of drinking it straight away, pour it into a glass bottle with a swing-top cap. Keep some air space at the top by leaving a few centimeters of head space.
Once bottled, keep kombucha on the room temperature for another 24-72 hours or a bit longer depending on the temperature and a flavour you are trying to achieve. After 24 hours you can start tasting kombucha. When you are happy with fiziness and tartness you can simply refrigerate your brew.
The refrigeration will slow the fermentation process which means if you drink the kombucha over a few days you will notice very small difference in flavour. However, if you keep the kombucha for a couple of weeks you will noticed the flavour will become more vinegary.
You will also notice that a small SCOBY will grow on the top surface of the kombucha in the bottle. That is expected but in case it bothers you, you can pour kombucha through a mesh strainer before drinking.
Make flavoured kombucha fizzy
You can also make your flavoured kombucha fizzy by leaving on it on a room temperature for 24-72 hours after the second ferment. Start tasting kombucha after 24 hours and when you are happy with fiziness refrigerate it to slow down the fermentation process.
We always recommend serving kombucha in a glass with a cube of ice and garnish. Enjoy this amazing, delicious and natural probiotic.
What is your favourite fizzy kombucha flavour?
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