Do you know how to flavor Kombucha? It’s super easy to turn your homemade Kombucha into a refreshing carbonated drink and the flavor options are endless!
Last week you learnt how to make Kombucha. I hope you took the plunge and have some homemade Kombucha brewing on your countertops by now because today I will show you how to flavor Kombucha and turn it into a delicious carbonated drink. Soda drinkers your healthy alternative is here!
If you do not already know how to make Kombucha start here!
How to flavor Kombucha with secondary fermentation
Secondary fermentation is the process which will turn your ‘plain’ Kombucha into an even more delicious sparkling beverage. Basically you flavor the kombucha with fruit (fresh or frozen) tea, fruit juice or herbs, bottle it in swing top glass bottles and allow it to ferment a bit longer.
The flavour options are endless! I’ve collected numerous recipes on my Gut Healing Recipes Pinterest board so be sure to check it out. Here are my personal favourites so far.
How to flavor Kombucha with fresh fruit
Pineapple Ginger Kombucha
Use a ratio of 20% fruit and 80% Kombucha
- Peel and slice fresh ginger.
- Cut pineapple up into chunks.
- Add ginger and pineapple to a swing top glass bottle. Pour in homemade kombucha. Close the bottle and allow to ferment a day or two on your countertop.
- When ready to drink strain fruit and place flavored kombucha in the fridge.
Sliced ginger & Pineapple chunks
Add ginger and pineapple to homemade Kombucha, bottle and allow to ferment a day or two on your countertop
How to flavor Kombucha with frozen fruit
Mixed Berry Kombucha
Use a ratio of 20% fruit and 80% Kombucha
- Add frozen mixed berries to a swing top glass bottle. Pour in homemade kombucha. Close the bottle and allow to ferment a day or two on your countertop.
- When ready to drink strain fruit and place flavored kombucha in the fridge.
Frozen berries
Add berries to homemade Kombucha, bottle and allow to ferment a day or two on your countertop
This kit contains everything you need to start and continue brewing Kombucha. Save money buying all of your necessary supplies for both brewing and bottling in one kit.
Just add water!
How to flavor Kombucha with herbs and spices
Himalaya Chai Kombucha
Use a ratio of 1 tablespoon Himalaya Chai Spice to 1 cup Kombucha
- Add herbs and spices to a swing top glass bottle. Pour in homemade kombucha. Close the bottle and allow to ferment a day or two on your countertop.
- When ready to drink strain and place flavored kombucha in the fridge.
Himalaya Chai Spices
Add herbs and spices to homemade Kombucha, bottle and allow to ferment a day or two on your countertop
Spiced Hibiscus Kombucha
Use a ratio of 1 tablespoon mulling spices + 1 teaspoon dried hibiscus to 1 cup Kombucha
- Add herbs and spices to a swing top glass bottle. Pour in homemade kombucha. Close the bottle and allow to ferment a day or two on your countertop.
- When ready to drink strain and place flavored kombucha in the fridge.
Mulling Spices
Add herbs and spices to homemade Kombucha, bottle and allow to ferment a day or two on your countertop
How to flavor Kombucha with fruit & herbs
Blueberry Lavender Kombucha
Use a ratio of 2 tablespoons+ 1 tablespoon dried lavender flowers to 1 cup Kombucha
- Add blueberries (fresh or frozen) and lavender to a swing top glass bottle. Pour in homemade kombucha. Close the bottle and allow to ferment a day or two on your countertop.
- When ready to drink place flavored kombucha in the fridge.
How to flavor Kombucha with fruit juice
Sweet Orange Kombucha
(Mandarin & Clementine juice also works)
Use a ratio of 2 tablespoons cold pressed orange juice to 1 cup Kombucha
- Add orange juice to a swing top glass bottle. Pour in homemade kombucha. Close the bottle and allow to ferment a day or two on your countertop.
- When ready to drink place flavored kombucha in the fridge.
Orange Juice
Add orange juice to homemade Kombucha, bottle and allow to ferment a day or two on your countertop
Troubleshooting :How do I make my Kombucha more fizzy?
Tips and tricks to make your Kombucha extra fizzy during secondary fermentation
1) Bottle up your kombucha for secondary ferment at the right time. While it’s still a bit sweet and not overly sour. Lots of people think that the more sour the kombucha the better because there’s less sugar right? But that’s incorrect. If your kombucha is overly sour that means the yeasts have died off because there was no more sugar to feed on. Just as yeast makes bread rise, the good yeasts in kombucha make your tea bubbly. So dead yeast = no fizz. Which brings me to my second tip…
2) Add a little sugar during secondary fermentation
Say what?! Sugar! Yes… just a half teaspoon of plain white sugar per 12oz bottle will spark the yeast and get them working at creating the fizz you long for.
3) Add fresh ginger during secondary fermentaiton. Lactobacillis bacteria and wild yeasts live naturally on ginger. These feed off the sugars in the bottled kombucha and adds carbonation as a by-product. (source www.fermentationrecipes.com)
4) Invest in a good bottle and make sure you fill your bottle all the way up to the top. This reduces the amount of oxygen in the bottle, resulting in more carbon dioxide being dissolved into the kombucha.
5) Keep your kombucha out of the fridge during secondary fermentation. Find a warm dark spot where your Kombucha can hang out for a few days undisturbed. Placing it in the fridge drastically slows down fermentation.
NOTE: You will want to ‘burp’ the bottle every other day over the kitchen sink to avoid a huge explosion.
Are you a coffee lover? You can also make kombucha coffee!
So what do you think? What other flavors will you experiment with?
If you have any questions pop them in the comment section below!
Just in case you missed it here’s How to Make Kombucha
Original article and pictures take naturalfitfoodie.com site
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