Puree: Use a handheld immersion blender or countertop blender to puree strawberries and basil until smooth (if needed, add a splash of kombucha to get things moving).

Bottle: Evenly distribute strawberry mixture into each into fermentation bottles. Pour in first fermentation kombucha, leaving 1 to 2 inches free at the top.

Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.

Enjoy: Strain the kombucha to remove fibers (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.