2

votes

What is your favorite way to flavor homemade kombucha? What method do you use?

Answered on August 19, 2014
Created May 17, 2012 at 2:12 PM

My first brew is on day 14 of its first fermentation and I will probably bottle tonight or tomorrow.

I definitely want to flavor it somehow just haven't decided how!

What are your favorite ways to flavor your homemade kombucha?

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 18, 2012
at 02:28 AM

Awesome. Sounds like a plan for my next batch. Thanks!

66974b2cb291799dcd661b7dec99a9e2

(11121)

on May 17, 2012
at 10:13 PM

@Amy B - yes the second fermentation is after bottling it and adding in fruit or juice, then let stand at room temperature for 1-3 days to build good carbonation & flavor.

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 17, 2012
at 09:00 PM

What do you mean by "second fermentation?" Do you bottle it up and let it stay at room temp?

66974b2cb291799dcd661b7dec99a9e2

(11121)

on May 17, 2012
at 08:55 PM

@Amy B - I just start tasting mine around day 5 (using a straw) and when it tastes right for me I do a second fermentation, also I can tell by the smell when it almost ready :)

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 17, 2012
at 08:23 PM

YUM! How do you keep it from going more to the vinegary side? I've only had one batch that was "perfect." If I let it go too long, it tastes like ACV. I still drink it b/c I don't mind, and I assumed it still had all the same health benefits, but it seems like there's a sweet spot between just a little fizzy and tasting "like kombucha" and then getting too sour. (Note: I don't have any special brewing equipment. I use the recipe in Nourishing Traditions from WAPF...just a big glass bowl covered by a dish towel in a dark place at room temp.)

Ebcbbdcb8b727e69e06eaa102d49a84c

(1804)

on May 17, 2012
at 08:22 PM

What do you use to get the coconut flavor??

Ab566019baa884ec9e3327c108586ff8

(1055)

on May 17, 2012
at 06:41 PM

violet9 - could you give me any advice or websites for kefir water recipes? I ordered a 1/4 online - which has now grown to almost 2 cups, but I cant seem to make anything I care to drink,... jjs100 at gmail dot com

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8 Answers

2
66974b2cb291799dcd661b7dec99a9e2

(11121)

on May 17, 2012
at 02:36 PM

My first fermentation can last anywhere from 5-14 days (depending on the house temperature, time of year, etc). I always do a second ferment (to increase the natural carbonation) where I add ginger, lemon, cherries, strawberries, etc and then let that ferment for about 3 days, then refrigerate. My kids do not drink soda at all anymore they love kombucha and my kombucha is definitely not sweet.

I have recently begin using lemongrass in my second fermentation, it adds a nice, light lemony flavor without the added 'bite' of lemon juice.

66974b2cb291799dcd661b7dec99a9e2

(11121)

on May 17, 2012
at 10:13 PM

@Amy B - yes the second fermentation is after bottling it and adding in fruit or juice, then let stand at room temperature for 1-3 days to build good carbonation & flavor.

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 17, 2012
at 08:23 PM

YUM! How do you keep it from going more to the vinegary side? I've only had one batch that was "perfect." If I let it go too long, it tastes like ACV. I still drink it b/c I don't mind, and I assumed it still had all the same health benefits, but it seems like there's a sweet spot between just a little fizzy and tasting "like kombucha" and then getting too sour. (Note: I don't have any special brewing equipment. I use the recipe in Nourishing Traditions from WAPF...just a big glass bowl covered by a dish towel in a dark place at room temp.)

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 17, 2012
at 09:00 PM

What do you mean by "second fermentation?" Do you bottle it up and let it stay at room temp?

Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on May 18, 2012
at 02:28 AM

Awesome. Sounds like a plan for my next batch. Thanks!

66974b2cb291799dcd661b7dec99a9e2

(11121)

on May 17, 2012
at 08:55 PM

@Amy B - I just start tasting mine around day 5 (using a straw) and when it tastes right for me I do a second fermentation, also I can tell by the smell when it almost ready :)

1
0382fa263de4c83328dc34a56e25437f

on July 05, 2012
at 12:47 PM

I'll often do secondary fermentations with seasonal fruits. My particular culture really likes strawberries for some reason. (Probably because they're little bags of sugar, to borrow a famous phrase.) I leave the fruit ferments for about twice as long as the primary ferment simply because I find most fruits to be cloyingly sweet, and prefer my kombucha on the dry/sour side.

In fall and winter I'll do a secondary ferment with long slices of ginger root.

Be sure to 'flavor' your kombucha separately from the original culture in case it doesn't work out. Ginger, for example, can inhibit culture activity. I've also heard that honey in sufficient amounts is pretty antibacterial and can actually kill your culture.

1
144e1a4e0753f285f3520d1e9ddbd690

on May 17, 2012
at 08:01 PM

I also ferment for about a week to 10 days or so, depending on the weather. My flavors have been ginger and lemon zest, blueberry/lemon and raspberry/ginger, and coconut lime. I also tried some cherries with a little dash of vanilla extract. That was excellent! I make both green and black tea flavors and lately I have been just drinking it plain.

Oh yeah, you might want to check out this website, there is a TON of info and ideas for fermenting things.

http://www.culturesforhealth.com/

Ebcbbdcb8b727e69e06eaa102d49a84c

(1804)

on May 17, 2012
at 08:22 PM

What do you use to get the coconut flavor??

1
E68bdbd83e45fd5be130e393ace9c9a9

(2063)

on May 17, 2012
at 02:35 PM

Okay, I brew water kefir instead of kombucha, but I think the flavor choices have cross-over potential!

My current favorite is with slices of fresh ginger and some all-natural pear nectar. It gets very carbonated, and the spicy kick of the ginger is a nice counterpoint to the mellow sweetness of the pear. I have also tried pear and vanilla (from 100% vanilla extract), and that is very good too, but quite sweet.

I have also really enjoyed apple-flavored kefir. I want to try apple-cinnamon at some point but I'm not sure yet how or when to incorporate the cinnamon.

The next two flavor combinations I want to try are grapefruit-mint and strawberry-basil. Just have to figure out how to incorporate the herbs...

Ab566019baa884ec9e3327c108586ff8

(1055)

on May 17, 2012
at 06:41 PM

violet9 - could you give me any advice or websites for kefir water recipes? I ordered a 1/4 online - which has now grown to almost 2 cups, but I cant seem to make anything I care to drink,... jjs100 at gmail dot com

0
1d91628aed716bdb0f35f76c0c9a00e3

on December 14, 2013
at 10:13 PM

I love everyone's suggestions! I've flavored with infusion of berries, mashing first, then adding to jars for 2nd fermentation. Elderberries, blackberries, and cherries were all delicious. I strained these out but some people enjoy eating the fruit too. Last batch I did a vanilla bean and cinnamon stick. The best! This time I'm going to try ginger variations and coconut/lime, and cinnamon/apple. Thanks to all who put out the ideas.

0
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on March 13, 2013
at 06:31 PM

Fresh ginger, cut up vanilla beans, dried blue berries, apple and pear slices, dried mango slices, dried coconut, dried pineapple, strawberries and raspberries, cocoa nibs!

0
Ca81f7d4f97de9483d611321523fb9ec

on October 24, 2012
at 07:34 PM

Fresh raspberry-ginger.

0
61f9349ad28e3c42d1cec58ba4825a7d

(10480)

on July 05, 2012
at 08:50 AM

I love kombucha! A lot of people really like ginger and/or lemon combinations, but they're not really my thing.

My favorite second-ferment flavoring is a bit of homemade hibiscus syrup. I also really like blackberries/raspberries in it.

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