One of the things that makes kombucha great is that you can add a variety of flavors so you’re never bored with the same old kombucha. Every batch will already taste a little different because of different concentrations of types of bacteria, but by adding
flavoring, you’ll open up a whole new world of kombucha flavors.
You should read – Some side effects of kombucha tea – history, SCOBY and health benefits
What to Add
There aren’t really any rules about how you flavor your
kombucha, so you’ll have to experiment to find out what works best for you and what flavors you like best. You can add fresh or dried herbs, spices, fruit juices, fresh or frozen fruits and berries, or any combination of these to produce a complex, deliciously-flavored kombucha that you’ll love.
When to Add
You’ll always want to add these at the end of the initial brewing process. If you’re doing batch brews, that means at the end of the brew. For continuous brewing, you’ll add flavoring when you remove the kombucha you’re going to drink. If you’re going to do a second brew, then you’ll do this before that second brew.
To get a fizzier kombucha, you’ll want to do a second brew. First, put the kombucha into airtight bottles. Then, add the flavoring. If you’re not adding any fruits or juices, you’ll need to throw in a couple raisins or a small amount of honey to feed the bacteria during the second ferment. Then, seal the bottle tight and allow it to set out in room temperature out of direct sunlight for 1 – 3 days.
The amount of time you need to do the second brew will depend on how much fizzier you want your kombucha and the temperature. At higher temperatures, the kombucha will ferment faster so you need less time. At lower temperatures, it will need a few more days. When you’re happy with it, you can refrigerate the bottles to slow or stop the fermentation.
How to Add
When adding fruit, the best way to get a more intense flavor is to cut or crush the fruit into the smallest possible pieces because the more surface area of the fruits that are in contact with the kombucha, the stronger the flavor will be. Adding fruit will also give you a much sweeter kombucha compared to adding herbs
and spices alone. You’ll need to add about ½ cup for every 3 – 4 cups of kombucha.
When adding herbs and spices, it’s best to do a second ferment because this gives them time to disperse their flavors throughout the kombucha. Generally speaking, dried and crushed herbs and spices will produce a stronger flavor in a shorter amount of time compared to fresh herbs.
Here’s our list of common kombucha additives and how much needs to be added per 3 – 4 cups of liquid.
Cardamom – 2 pods
Cinnamon – ½ inch of a stick, crushed Fennel seed – 2 teaspoons
Vanilla – 1 split bean
Ginger – ½ inch grated fresh Lavender buds – 1 tablespoon Hibiscus leaves – 1 tablespoon Rose petals – 1 tablespoon
Don’t be afraid to get creative with your mixing and matching of fruits, herbs, and spices to make your own unique kombucha flavors.
In the next part we will delve deeper into equipment and supplies you need to produce your own Kombucha.
===DISCLAIMER: This information is not presented by a medical practitioner and is for educational and informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read.Since natural and/or dietary supplements are not FDA approved they must be accompanied by a two-part disclaimer on the product label: that the statement has not been evaluated by FDA and that the product is not intended to “diagnose, treat, cure or prevent any disease.”===