Sharing is caring!

Ginger blueberry kombucha: Learn how to make this refreshing kombucha with this easy recipe and step-by-step ebook guide.

We are big kombucha fans in our family, especially during the summer. Homemade kombucha with its many health benefits is a great alternative to soda or other sweet beverages. The active cultures make it especially beneficial for gut health. At the same time, it is a delicious drink and a nice treat for everyone. The best part is that making your own kombucha means you can have make one flavor combination after another until you find your favorite one. I love rotating my kombucha flavors with the seasons, and since wild blueberries are almost ready, I decided to use up some of my freezer stash to make this kombucha drink recipe as it is one of the most popular flavors in our house.

This article may contain affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. You can read the full disclosure policy.

Why You’ll Love This Recipe

• Kombucha is one of the fermented drinks, and thus a gut-friendly beverage. The first fermentation and second fermentation pack it full of a healthy dose of gut-loving goodness.
• You can control the ingredients that go into your kombucha while making your own at home. This includes sugar! The Mass-made stuff can be terribly high in sugar and artificial sweeteners, whereas you can adjust your homemade version to only have a mild sweetness – or whatever you and your taste buds prefer!
• Blueberries (especially wild ones) are high in Vitamin C and other natural vitamins. The same goes for zesty ginger! Together with the living cultures found in kombucha, you have an immune system-boosting elixir.
• If you are brand new to making kombucha, you can start your kombucha brewing journey today with my Free Ebook all about kombucha making! 

Ingredients

• Fresh Ginger 
• Blueberries – can be fresh or frozen, wild blueberries are preferred
• Batch of kombucha that has completed primary fermentation 

Tools

• Second fermentation bottles (preferably flip top bottles)
• Funnel

For a list of all necessary equipment for kombucha making, as well as detailed instructions on how the brewing process works, don’t forget to GRAB MY EBOOK

Instructions

1. Chop up the ginger root into smaller ginger pieces, leaving the skin on.
2. Wash out your glass bottles with hot water, making sure they’re clean.
3. Place a few pieces of ginger and about about 1tbs of blueberries into each bottle.
4. Fill to the top with first fermentation kombucha tea, naming sure to go all the way to the brim.
5. Seal and set out of direct sunlight at room temperature, for 3-7 days for secondary fermentation.
6. Check every few days. When carbonation builds up, release a little bit to avoid explosions.
7. Taste check to see if the kombucha has reached your desired flavor & carbonation level. Serve over ice. 

FAQ

How long does it take to make ginger blueberry kombucha?

The process typically takes about 7-14 days for the first fermentation and an additional 3-7 days for the second fermentation, where the flavors develop.

What type of tea should I use for kombucha?

Use organic black tea, organic green tea, or decaf/herbal tea. Avoid teas with added oils or artificial flavors as they can harm the SCOBY. 

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Thaw them first to help release their juices and blend better with the kombucha.

How much ginger and blueberries should I add?

For a 1-quart (1-liter) bottle, add about 1-2 tablespoons of grated ginger and 1/4 to 1/2 cup of blueberries. Adjust to taste.

How do I ensure my kombucha is fizzy?

Ensure your bottles are tightly sealed during the second fermentation and that they are filled all the way to the top. For more tips, see my kombucha brewing Ebook!

What if my kombucha is too sour?

Shorten the fermentation time or add more sweetener during the second fermentation to balance the flavors.

How do I store ginger blueberry kombucha?

After the second fermentation, store the kombucha in the refrigerator to slow down the fermentation process and preserve its flavor. Consume within 1-2 weeks for the best taste.

Is it normal for kombucha to form a new SCOBY during fermentation?

Yes, it’s common for a new SCOBY to form on the surface of the kombucha during fermentation. This indicates a healthy fermentation process.

Can I reuse the SCOBY for future batches?

Yes, the SCOBY can be reused multiple times. Keep it in a SCOBY hotel or a jar with some kombucha starter liquid between batches. Save some starter tea along with your SCOBY for a second batch of kombucha. 

What is the shelf life of homemade kombucha? 

Homemade kombucha lasts 1-3 months refrigerated; consume within the first month for best flavor, and discard if it smells off, tastes overly sour, or shows mold.

Can you use Kombucha for weight loss?

Kombucha can support weight loss as a low-calorie, probiotic-rich drink that aids digestion and hydration, and has many other positive effects. But it should be combined with a healthy diet and exercise.

More Recipes Like This You’ll Enjoy

• How to make decaffeinated kombucha + brewing tips
• Easy homemade kombucha made with hibiscus tea
• The best way for brewing kombucha with any teas
• Super Simple & Refreshing Mint Kombucha Recipe – Tastes like a Mojito!