strawberry kombucha

I don’t know about you, but when we buy strawberries at the farmers market the biggest juiciest ones are always on top and by the time we make our way to the bottom of the basket they get a little bruised.  So what do you do with the bruised berries at the bottom of the basket?  Because we pretty much have a kombucha factory in our kitchen, we use them to flavor our kombucha!  If you’re new to kombucha and want to learn how to brew it and what the benefits are, read this post.

After the initial fermenting process we separate our “good” strawberries from the bruised ones

strawberry kombucha

The berries we don’t want to eat go directly into the kombucha bottle during the secondary fermentation, which both flavors and carbonates the kombucha.  The kombucha sucks the flavor and color from the strawberries pretty quickly, and a few days later you have strawberry kombucha!


  1. Brew Kombucha (follow these instructions on how to make kombucha).
  2. Pour your femented kombucha into a storage container with a lid (these half-gallon mason jars work beautifully).
  3. Wash strawberries.
  4. Add about 10-15 strawberries to your kombucha.
  5. Replace the lid and wait 5-7 days to infuse the strawberry flavor.
  6. Enjoy!

If you like this, then check out my recipes for apricot kombucha and peach kombucha.

What do you do with your bruised strawberries?

Want to learn more about fermenting food? Check out Oh Lardy’s Guide to Fermenting Fruits & Vegetables. You will get easy instructions and delicious recipes to put you on the road to better health.

fermenting book

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Sylvie McCracken is a former celebrity assistant in Hollywood turned full time entrepreneur currently living in Ashland, Oregon with her husband and 3 kids. She writes about treating and preventing health conditions with real food and natural remedies, as well as anything else she feels like writing about because she's a rebel like that. 😉 She also mentors entrepreneurs on her other site,