Cloth-covered jar containing my next batch of kombucha, next to five bottles of the previous batch. I like my kombucha with some serious sparkle, so once it’s brewed for about two weeks, I bottle it for a secondary fermentation. Depending on the strength of the simple syrup I use, I add between 1 and 2 tablespoons of syrup to each sterilized bottle, top off with fresh kombucha, and let age. After a few weeks, the bottled kombucha gets wonderfully fizzy and super tasty – it’s well worth the wait!