One of the funnest (yes, I said funnest) things about brewing your own is flavoring Kombucha any way you want!
I am a prolific experimenter; from exotic South American super foods to seasonal fruit to healing herbal blends, I continue to push my creative boundaries for flavoring Kombucha.
However, improving the flavor is not the only reason for adding these healthy elements to your brew. That’s because the healing properties, anti-oxidants and other vitamins & minerals present in the flavoring agents are also passed on to you in the final beverage.
Allowing the flavored Kombucha bottles to condition outside the fridge gives the KT a chance to soak up the goodness and get extra bubbly (watch out for too much built up carbonation).
Have you ever noticed that a piece of fruit such as strawberry or blueberry loses all of its color and turns mushy when left in a bottle of KT? That’s because the Kombucha sucks out all the flavonoids, folate and phytonutrients and passes them on to you in a form that is more bioavailable, which means it is easier for your body to absorb the nutrition.
Here is a quick refresher on flavoring:
Flavoring Kombucha: Basic How-To
- Flavorings are added only AFTER the primary fermentation brewing cycle – this is to protect the mother culture. To ferment the flavor with a culture, use a spare from your SCOBY Hotel.
- A little bit goes a long way. Start with ¼- ½ tsp of flavoring per 16oz bottle, then increase or decrease as desired.
- Allow the bottle to condition outside of the fridge for 24-36 hours. Remember, carbon dioxide may build up during this period, so store your bottles in a cooler, box or burp them to prevent explosions. See Flavoring and Bottling Safety Tips Here
- Taste your creation! Once it has reached the flavor you like best, move it to the fridge to slow the fermentation process.
- Lost your fizz? Let the bottle warm up for an hour or two to reactivate the yeast and natural carbon dioxide.
- Experiment! Fruity, green-y, citrus-y, herbal-y or garlic-y, etc.
- It’s okay to pour unsuccessful experiments down the drain. You might feel attached to all of your KT, even if it isn’t exactly to your liking. No harm in letting some go as part of the experimentation process.
- Use old KT to make fruit fly traps. You can also use it as hair tonic but make sure all of the sugar has been fermented out of it otherwise you end up with sticky hair – yuck!
10 Flavoring Kombucha Recipes to Spark Your Imagination**
**Note: These flavoring portions are for one 16oz bottle. Use less or more depending on how much Kombucha you want to flavor and your own taste preferences.
- fresh apple slices, cored – apples help regulate blood sugar and have a positive impact on the bacteria in the large intestine
- ¼ tsp chai spice – cinnamon increases circulation, cloves are anti-inflammatory, allspice improves digestion
- ¼ tsp raw cacao powder
- ¼ tsp maca powder – a powerful South American adaptogen that boosts adrenal and other gladular function improving energy and libido
- ½ tsp of organic green power blend – packed with the healing power of wheatgrass, chlorophyll and spirulina
- ½ tsp of Brain Brew – comprised of gotu kola & gingko biloba – improves mental clarity and stimulates circulation in the brain
Check out the
at the Kombucha Kamp Store
and save even more on Kombucha flavorings!
Have any favorite combinations for flavoring Kombucha?
Leave comments about them below!