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Mint Kombucha

  • Total Time: 3 days
  • Yield: 16 Servings 1x


This second fermentation recipe comes together quickly and easily and still packs a punch of flavor. If you don’t have mint, try this recipe with your favorite herb- rosemary, basil, marjoram, etc.


  • 32 ounces of black tea kombucha
  • 1020 fresh mint leaves


  1. Pour your kombucha through a strainer before filling your bottles to remove any yeast strands or SCOBY debris (optional).
  2. Chop the mint to release more flavor (optional).
  3. Evenly divide the mint among your flip-top bottles.
  4. Pour the kombucha into each bottle, leaving a 1-inch headspace to encourage carbonation. Cap each bottle.
  5. Leave the bottles at room temperature for 3-5 days.
  6. Taste one bottle. If you like the taste, refrigerate your mint kombucha to stop the fermentation. If you’d like it to be a bit stronger, let it sit for one more day before moving it to the refrigerator.
  7. When you’re ready to drink it, strain the leaves out, pour it into a serving glass, and garnish it with optional mint leaves and lemon slices.


Instead of black tea, use oolong, white, or green tea kombucha.

Optional: add a drizzle of honey or a 1/2 tsp of cane sugar to each bottle before adding the kombucha. This helps mellow the brightness of the mint and produces a sweeter final product.

To store extra mint, snip off the bottom of the stems and place it in a jar of water. Cover the mint sprigs with a plastic bag and put them in the fridge for up to 2 weeks.

  • Prep Time: 5 minutes
  • Fermenting Time: 72 hours