{"id":34505,"date":"2021-06-19T14:00:00","date_gmt":"2021-06-19T19:00:00","guid":{"rendered":"https:\/\/munayherbal.com\/second-fermentation-in-kombucha\/"},"modified":"2026-09-14T16:02:43","modified_gmt":"2026-09-14T21:02:43","slug":"second-fermentation-in-kombucha","status":"publish","type":"post","link":"https:\/\/munayherbal.com\/en\/second-fermentation-in-kombucha\/","title":{"rendered":"Second Fermentation in Kombucha"},"content":{"rendered":"\n

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In our previous blog post, you learned how to prepare natural flavored kombucha and its benefits, now we show you the second fermentation, which although it is not necessary to perform, in this step you can add flavor to the kombucha and make it bubbly.<\/p>\n\n

To carry out this process you need one of Munay’s botanical blends, we recommend Voz de Monte, a blend based on Bogot\u00e1 tea, conopio, pipilongo, lemongrass and rosemary that gives kombucha a spectacular flavor and glass bottles with airtight seal, preferably fermentation bottles.<\/p>\n\n

Instructions:<\/p>\n\n

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  1. Remove the scoby from the mixture. <\/li>\n\n\n\n
  2. Stir the kombucha very well to distribute the yeasts, before bottling it, this way you will have a better result.<\/li>\n\n\n\n
  3. Pour the kombucha into the bottles.<\/li>\n\n\n\n
  4. Add 5 grams per 500 ml. of any Munay botanical blend, according to your taste, it can be fruity, herbal, there are many options. <\/li>\n\n\n\n
  5. Cap the bottles hermetically, if the cap is a screw top, try to leave it as tight as possible.<\/li>\n\n\n\n
  6. Let them ferment for 1 or 2 days at room temperature. <\/li>\n\n\n\n
  7. After these days, strain the botanical mixture that will have released all its flavor and put the bottles in the refrigerator, this will stop the fermentation.<\/li>\n<\/ol>\n\n

    If you have any questions or experiences, tell us in the comments!<\/p>\n