To prepare this amazing Sea Buckthorn Kombucha, you need to follow the recipe here first: Make your own basic kombucha. When you get to the second fermentation you follow this part:



Add pink peppercorn, sea buckthorn and a sliced pear for a second fermentation of your kombucha.

Do not forget to release some carbon dioxide from the bottles mornings and evenings during the second fermentation, to avoid any explosions.

After 2 days of post fermentation, remove fruits and berries, and refrigerate.




1. When the mother scoby feeds on the sugar water, a new “baby” scoby is formed. The new scoby looks like jellyfish, thin and transparent, and is often glued underneath the mother. The new scoby is “big enough” to be used on its own, when it has reached a width of 5mm. Use the grown-up baby scoby for your next brew, or give it away to friends or family.

2. If your kombucha fails to turn sour, a little extra starter liquid can be added. The idea is that the kombucha feeds on the sugar in order to form a new scoby.

3. It is crucial that the glass container is not completely closed as the process of fermentation will not survive without oxygen.

4. While fermenting the mother scoby may sink to the bottom, however, this will not affect the rest of the process. Quite often the scoby will have brown strings hanging down from underneath, similar to those of a jellyfish. These strings are yeast from the actual fermentation. The strings can easily be removed, as they may cause bacterial imbalance in the kombucha.

5. Your finished kombucha should have a sour-sweet taste – this may differ depending on fermentation time. The same goes for the levels of carbon dioxide (bubbles) which depends on a number of factors. If your kombucha fails to form enough carbon dioxide, it may help to stir with a wooden/plastic spoon.

This recipe and tips are from my newest book in English: Fermentation.

You can buy it here.