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Now that you have your kombucha ready, you can drink it plain or flavor it any way you like!
How to Flavor Kombucha:
Add fresh or frozen fruit, juices, extracts, and herbs to a kombucha bottle to flavor any way you wish. Store in the fridge for at least a day so that the flavors can mingle.
- Gingerale: sliced, grated, or juiced ginger
- Blueberry Muffin: add fresh or frozen blueberries and a dash of cinnamon with a few vanilla beans
- Strawberry Smoothie: Add a bit of strawberry puree
- Lemonade: fresh lemon juice
- Power Bucha: add your favorite flavoring with some chia seeds
- Almond Raspberry: a small drop of almond extract and fresh or frozen raspberries
- Mint-Berry: Your favorite berry or berry juice and a few fresh mint leaves
- Lemon-Ginger: Lemon juice and ginger (sliced, minced, or juice)
- Goji: add some!
- Apple Pie: add apple juice and a dash of cinnamon
- Pina Colada: coconut water, pineapple juice, and a small drop of coconut extract
- Key Lime Coconut: Lime juice, coconut extract
- Pomegranate ginger berry: Pomegranate seeds, ginger, berry juice
- Vanilla Cake: Add a few vanilla bean pods and let sit
- Pumpkin Pie: Add pumpkin pie spice
- Thanksgiving Cranberry: orange juice and fresh, frozen, or dried cranberries
- Blueberry rose: fresh or frozen blueberries and rose petals
- Grapefruit: add juice
- Lavender: use petals or lavender extract
- Lemon Thyme: Steep the thyme leaves into kombucha and add lemon juice
How to Increase Carbonation:
Most store-bought kombucha is very effervescent. A common complaint from home-brewers is the lack of carbonation. You can increase carbonation in your brew by something called “Secondary Fermentation.”
- Bottle your kombucha in an air-tight jar. The lid on the jar should be very tight. Using recycled bottles works very well.
- Fill the bottles completely with kombucha, leaving just a centimeter or two at the top. The lesson oxygen there is at the top, the easier it is for the kombucha to create carbon dioxide bubbles.
- 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!
- Secondary fermentation does increase the alcoholic content a bit. While it isn’t a very big amount, it is still there.
- Use kombucha that is slightly sweeter than you might normally drink, because the secondary fermentation will make i more acidic.
- Store the bottles in the fridge after secondary fermentation.
I always drink my kombucha cold, with ice. It tastes a whole lot better that way!
This is the last post of my kombucha series. I enjoyed writing it, and I hope you enjoyed reading!
Thought-provoking, mind-prodding question of the day:
What is your favorite kombucha flavor?
Let’s expand this list! List as many ideas as you can, no matter how crazy, and I will add them to the list above.
P.S. Sign up for the June Sugar-Free Challenge!
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