Once the initial fermentation is complete, it's time to bottle your kombucha. Use glass bottles with airtight seals to prevent oxygen exposure and maintain carbonation. You can add additional flavorings or fruits at this stage for a secondary fermentation. Allow the bottled kombucha to ferment at room temperature for a few days to build carbonation. Remember to burp the bottles occasionally to release excess pressure. Proper bottling and carbonation techniques result in fizzy and delicious kombucha.
