How to Flavor Kombucha & 3 Herbal Recipes

How to Flavor Kombucha & 3 Herbal Recipes

Here, you will find everything you may need to make a delicious brew of kombucha. Once you complete 1st fermentation you are ready for flavoring! Let your imagination run wild -from sweet to savory flavors. You can experiment with juices, dried herbs or frozen/fresh fruits. Personally, I really enjoy using frozen fruits and juices, the flavoring seem to disperse better.

Adding fresh, frozen or dried fruit or berries such as elderberry, schisandra berries, hawthorne berries, etc. or fresh ginger will make your kombucha even more fizzy. Roots and barks don’t extract as well as flowers and arial parts of herbs.

Why do you need herbs to make kombucha?

Herbs are full of phytochemicals that are soluble in kombucha tea during the second fermentation process. This infuses not only their flavor to your kombucha, but their health benefits as well.

How much fresh fruit to add to kombucha?

To flavor your kombucha, add up to ¼ cup fresh fruit, puree, or juice, or 1 to 2 tablespoonfuls herbs of your choice into the bottle. Secure cap tightly and let bottle rest out of direct sunlight]

What kind of spices to add to kombucha?

Mint, lavender, thyme, rosemary, ginger, cinnamon, and endless other herbs and spices can be used to flavor your kombucha. Lemon Thyme Kombucha is a Summer favorite of mine. I add a few sprigs of fresh thyme and lemon juice to flavor it. In the Fall and Winter I like to add cinnamon and cloves or pumpkin pie spice.

Using herbs to flavor kombucha

A quarter medium apple sliced and diced can be used to flavor 16 ounces of kombucha. This means you will require four apples to ferment 2 gallons of raw kombucha. The resulting drink is bubbly and sweet, with a slight cinnamon flavor. Elderberry Kombucha - Recipe Elderberries make for a deliciously creamy and jam-y flavor.

After first fermentation, remove your SCOBY from the vessel (or transfer your kombucha tea into another vessel, like a pitcher) and add your fruit to the kombucha that you want to flavor. Adjust the flavoring to your preference (by adding more fruit if needed or letting it steep for a while if you’re using herbs).

If you want to flavor the kombucha with just herbs, add a little sugar to re-activate the probiotic bacteria. Half a teaspoon per bottle is all you need. You can also flavor kombucha with a flavored tea. I use a Wildberry Hibiscus tea in this recipe and a Pumpkin Spice Tea in this one.

To flavor your Kombucha drink quickly after its done (not using a secondary ferment): Simply squeeze in a fresh slice of orange, lemon or lime and drink! If you want it sweeter add in honey, agave, sugar, or stevia to taste. Or take 1/4 cup fruit juice of desired flavor, and 3/4 cup kombucha, stir and drink.

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.

How to Flavor Kombucha (19 Best Kombucha Flavors!)

Too much fruit in your bottle versus your kombucha tea could offset your pressure and cause bottle explosions. Check out my thoughts and flavor inspirations, and be sure to follow me on social media, where I regularly share personal recipes! Recipes. There are many excellent recipe books on the market which provide recipes to follow.

Kombucha Flavor Ideas. Pour one litre of original kombucha into a glass jar and stir in one of the suggested flavoring to create the specific taste. When stirring use wooden spoon and not metal or plastic spoon. Black cherry and mint kombucha – add 12 fresh black cherries and 8 crushed mint leaves. Lime kombucha – add 4 fresh limes.

Use your imagination and have fun. The amount of flavoring used depends on the size of your container and your personal taste. You can adjust these amounts up or down, as needed. For more flavor inspiration, check out The Big Book of Kombucha, which has over 200 flavor recipes in chapter 11. A few things that can happen

My favorite way to flavor is with fresh fruit that I juice or puree myself. Read my article on flavoring to learn more about other flavoring methods and to see why I prefer fresh puree over cut pieces of fruit or other options. Whenever I use herbs, I also generally prefer fresh over dried.

How to Make Your Own Kombucha Flavor Recipe. Perhaps my favorite Kombucha flavorings recipe was inspired by ginger ale: a little bit of dried ginger can be added to the Kombucha for an extra kick. Ginger also increases carbonation in the Kombucha. Lemons and berries are also great additions to Kombucha.

How to Flavor Kombucha (recipes)

How to Flavor with Herbs, Teas & More - Part 3. In Part 2 I talked about how to flavor Kombucha with fruit, original flavor & other methods. (The First 3 options) And if you haven't already watched how to brew kombucha from the beginning check out part 1. Option 4: (my favorite and healthiest method) Multiple options of Tea, herbs, blue green algae or combinations of:

Bring water to a boil in a large pot. Once boiling, remove from heat and stir in sugar, then add tea bags. Allow the tea to cool to room temperature, 2 to 3 hours. Remove the tea bags, then pour the tea into a 1-gallon glass jar. Gently pour scoby and starter kombucha into the jar.

Flavoring your kombucha while bottling it. Today we are sharing how to use both dried herbs and fresh fruits and herbs to flavor your kombucha. Even an IPA Kombucha using Fresh Hops and specially crafted herbal teas just for flavoring kombucha.

Reduce the heat and let it simmer for 5 minutes, before removing it from the heat and straining the herb out. This syrup can be stored in the refrigerator for a week or two. When using a simple syrup to flavor kombucha, less is more. Generally, about a tablespoon of simple syrup is used to flavor a 12 oz bottle of kombucha.

Add flavorings, if desired. If you want to make a flavored kombucha, add the flavorings now. The extra sugar from fruit juice will actually help the carbonation process, but it is not necessary. Leave the bottles in a warm, dark place (like a closet) for 2–3 days. This is when the bubbles form!

5 Easy Recipes for Making Herbal Kombucha

How to make Strawberry Kombucha. Making your own flavored kombucha with strawberries is super easy. The process goes something like this: Puree the strawberries: The more surface area of the fruit that is exposed to the tea, the more flavor and fizz you’ll have in the end!If you’re in a pinch for time, you can also finely dice the strawberries and add them to the kombucha.

It’s super easy to make delicious flavored Kombucha at home with these amazing flavoring ideas! Refreshing gut healing kombucha is in your future.

Basic Smreka Recipe. Makes approximately 1 quart. Ingredients . 3/4 cup organic juniper berries; 1 quart water; Directions . Pour juniper berries and water into a quart jar. Cap it with a plastic lid, or place parchment paper under a metal lid before sealing. Label so you remember when you started the ferment. I like to use blue painter’s tape for this.

1. First, add 3–4 tsps. of dried hibiscus petals to each bottle. This is also a matter of preference. The more hibiscus you add, the stronger the flavor will be. We prefer 4 teaspoons in our Kombucha! 2. Next add 1 tablespoon of lemon juice per bottle.

Rhubarb Kombucha: Dice 1/3 cup fresh or frozen rhubarb and add to the bottle. Cherry Chia Kombucha: This one is the bomb dot com. In a jug, combine 4 cups kombucha tea, 1/3 cup fresh or frozen cherries and 3 tbsp chia seeds. Stir with a long wooden spoon every 15 minutes a few times. Cover and let sit on a counter for 5–6 hours.

51 Unique Kombucha Flavors and Recipes

Brewing kombucha is easy. Bottling and flavoring kombucha is where you get to to have more fun. One of the best parts about home brewing kombucha is you get to pick how you want to flavor it.Get creative, incorporate fruits and herbs and enjoy the tastiest kombucha ever.

Kombucha can be flavored with nearly anything. Apple, kiwi, ginger, pomegranate, carrot, and kale just to name a meager few. The best part is that you don’t even necessarily need the whole fruit or vegetable to flavor your kombucha. In some cases, scraps will do just fine.

Bottle the kombucha tea: 1. Distribute your flavorings into each bottle. 2. Using a funnel, pour your kombucha into the bottles, leaving about 1/2 an inch at the top. Make sure the top is secure so that no oxygen can enter the bottle. Set the bottles in an area away from direct sunlight to ferment for 1–3 days. 3.

For my herbal kombucha, I have been doing about 1/2 cup of my herbal tea leaf blend for a single gallon. I have tried as little as 1/4 cup and as much as nearly 1 cup, and it has not seemed to make a big difference in flavor, SCOBY health, etc.

Herbs and spices are a wonderful addition to fruit and veggie-based kombucha flavors! We recommend using fresh herbs and spices if you can; dry, powdered spices have a tendency to collect at the top of the finished Kombucha and give the Kombucha somewhat of a grainy texture.

Kombucha Recipes: Our Favorite 17 DIY Kombucha Flavors

3. Kombucha Tamari Marinade. This recipe is recommended for use on chicken. I love to add some of this to the kombucha ketchup and the kombucha mustard to make a mouthwatering rib marinade. Equal parts of each, plus honey to taste, are all it takes to rock the ribs at home! Try this Kombucha Flavor.

1. Homemade Berry Lemonade Kombucha: If you’re addicted to soda and other sugary drinks, this kombucha might be the transition you need to wean yourself off of them. The fizz will remind you of your favorite carbonated drink, and the sweet and sour flavor will feed the need for flavor. (via Live Simply) 2.

My take on the Wise Berry recipe in the book uses mint instead of sage. To me, sage doesn’t have much flavor. We kept the proportions of berry-to-herb as they’re written recipe, and it was perfect. — Ash Austin, Marketing Designer. Ingredients: Blackberries, quartered (2 tablespoons / ¾ cup) Fresh sage, roughly chopped (1 leaf / 4 leaves)

It is very easy to flavor your own kombucha. Making your own kombucha requires a little more time and energy, which is why it is better to purchase unflavored kombucha tea. Then you need to have about 5–6 16oz. glass jars so you can have them ready to go when you want to drink them.

3. How to flavor kombucha. When deciding how to flavor your kombucha, choose your favorite fruits, juices, herbs, or spices to create your own flavor concoctions! You’re going to add them right into the bottom of the bottles. It’s better to add them before you add kombucha so you don’t overflow the bottles.

12 Favorite Fruit and Herb Flavors for Kombucha

Flavoring homemade kombucha tea is a fun way to add a twist to your daily dose of gut-healthy tea. The cherry-basil combination in this recipe isn't overpowering. The short window of brewing time with the tea and herb adds a delicate flavor. You can try any combination of juices and herbs if you're interested in making other varieties.

DIRECTIONS: 1. Gather a bunch of empty old kombucha bottles, Pellegrino bottles, mason jars, or any glass bottle. Clean them very well. 2. Clean your hands and a bowl (big enough to fit your scoby into) well! Remove your scoby from your jar with your hands and place in a plastic or glass bowl and set aside in a clean area. **.

Herbs are another go-to flavoring agent for kombucha: Basil, rosemary, thyme, the whole garden is at your disposal. Perhaps a less-expected, but equally tasty option is to use lavender, which boasts its own health benefits in addition to a pretty floral profile. Get the Lavender Kombucha recipe. Mango-Lemon Kombucha Smoothie

Romove pot from the heat, add the black teabags and lavender buds. Allow the tea to steep 12 minutes then remove the teabags, but leave the lavender buds in. Add the sugar and stir to dissolve. Allow tea to cool to room temperature. When cool, Carefully pour already prepared homemade kombucha into the pot with the lavender tea.

1. Put 2 tsp of lavender buds in each jar. Pour kombucha over the lavender buds, leaving about 1 inch head space. Cover with lids and put back in your dark, out of the way, fermentation place for 48 more hours. 2. Remove kombucha from fermentation cave, strain out lavender buds, cover back up and refrigerate. 3.

Guide to flavoring homemade kombu

Instructions. Add all herbs to the Kombucha. Give them a few light stirs with a wooden spoon. Recover your Kombucha with your cloth. Let the herbs infuse for 1–2 days. Taste in between until you are happy with the flavor and strength of the herbs. Strain and remove herbs.

Kombucha is the fermented, tea-based beverage currently taking the world by storm. Flavorful and mildly sweet, this carbonated beverage makes an amazing low-sugar alternative to soda, with the added benefits of healthy probiotics and enzymes. While bottled versions at the store can cost upwards of $3-$4 each, this unique beverage is easy to make at home with your favorite tea.

2 cups starter tea from last batch of kombucha or store-bought (unpasteurized, neutral-flavored) kombucha 1 scoby per fermentation jar Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices

Pour in kombucha, leaving 1 to 2 inches free at the top. Optional Herbs: This is where you can also add herbs if you’d like to experiment with the flavor. Be careful not to go overboard with the herbs – you just want a hint to add flavor depth! Ferment: For 3 to 10 days, until it reaches the carbonation level you like.

Kombucha and ginger are a dynamic duo of superhero proportions. Kombucha is delightfully tart and fizzy; ginger brings a warm and spicy side-kick punch. I’ve been brewing batches of kombucha for years now, and I’ve spent many many of those batches in a quest to find my perfect recipe for ginger kombucha. In the end, you can’t beat simplicity: super-fresh ginger in every bottle.

How To Make Herbal Kombucha Champagne

I have found the best way to flavor home brewed kombucha is to make a syrup with the fruits and flavors I want. For this recipe I used: frozen raspberries. fresh lemon juice. grated fresh ginger. and a tiny bit of sugar (you can leave this out if you are doing Whole30) I placed all of the ingredients into a small saucepan.

Reserve 1 cup first ferment kombucha (just leave it in the jar). When the tea cools, add it to the starter kombucha in the 1/2 gallon jar and then fill the jar with more water until it is 1 inch or so from the top. Gently place the SCOBY in the jar and secure a breathable cover over the top.

3) Place your kombucha out of direct sunlight in a room temperature location to ferment. Depending on how warm the ambient temperature is, check the flavor of your kombucha in five to seven days. Kombucha will ferment more quickly in warmer temperatures, and as it ferments, it will develop a stronger, sour-tangy flavor.

Aperol has a sweeter flavor, with hints of mandarin orange. The two liqueurs combine for a bittersweet flavor that is unique and complex. And to prove kombucha isn’t always austere, top this vibrant orange cocktail with a cherry. Serves 1. 1/4 cup (2 ounces) plain kombucha (try Traditional Kombucha Wonder Drink) 3 tablespoons (11/2 ounces) gin

Refreshing Cranberry and Lime Kombucha Flavor . Kombucha’s second fermentation is where the flavor and bubble are added to the mix. During the first fermentation, sweet tea is metabolized and the liquid is inoculated with so many good microbes. Then, during the second fermentation, the liquid becomes carbonated in a sealed bottle.

A DIY Herbal Kombucha Recipe

Ginger Kombucha Recipe (1 gallon) and how to make fizzy kombucha! We may earn money or products from the companies mentioned in this post. For more information, see our disclaimer. This is the 2nd step of the kombucha fermenting process which is called the 2nd ferment.

For the Kombucha tea base you'll need: Combine approximately 4 quarts hot water and 1 cup sugar in the jar. Add the 8 tea bags and allow it to steep. Let the mix cool. Add the SCOBY and about 3 Tbs of vinegar. Now let it ferment for three to 30 days in a well-ventilated room. The kombucha culture is alive and needs oxygen.

Sale price. $99.00 Save $101.00. /. Make your own kombucha at home in 4 simple steps with this kombucha-making bundle! As seen on Homesteading Family (Josh & Carolyn Thomas) and Pioneering Today Acadamey by Melissa K. Norris. All the tools you need, plus bonus material like a mini kombucha course, 30+ page kombucha e-book, flavorings, and more!

Wash the basil well and pat dry. Discard any leaves which have browned or yellow. Gently bruise, or crush the leaves, add the stem to a clean mason jar or swing top bottle. Combine the vinegars into the saucepan, heat the vinegar to just below boiling point, to 190 degrees to 195 degrees Fahrenheit.