One of the ways I like to simplify my life is to make things at home. I make probiotic foods like kombucha, kefir, pickles, yogurt and my husband makes kimchi. I believe these foods really improve my families digestion and overall health.
A second fermentation can make your kombucha incredibly versatile. You can add so many flavors. One of the best parts about a second fermentation is the FIZZ! The fizz turns this ordinary fermented tea into a fizzy flavored party in your mouth! I also add chia seeds for their added health benefit.
Keep in mind, this is how I do it, through my own trial and error. It’s not the only way.. .. it’s just how I do it. 🙂
First I harvest about three pomegranates from my tree or buy them. I pull all the seeds out and put them in a bowl. You can add all kinds of fruit. I also regularly make blueberry flavor.
I use a Nutri bullet to get to the juice. Then I strain out the pulp with a strainer and a rubber spatula. My chickens love the pulp!
I pour the strained juice into a very sterile mason jar. I’ve also purposefully bought and saved store bought kombucha glass bottles. They are perfect for making fizzy kombucha. 
I add the chia seeds at this point and it’s usually a tablespoon or more.
Now I add the kombucha that has fermented a week or more. I use a bowl that has a pour spout and strainer to keep our stray globs of scoby.
After I’ve poured in the kombucha I close it up tight. I will let it sit out for a day if I want it really fizzy, or put it right in the fridge.
It’s so yummy and a huge savings if you are a regular kombucha drinker. And your tummy will thank you! 🙂
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