Some of the links on this site are affiliate links, such as Amazon links. Any purchases made through affiliate links are, “Kombucha Carbonation Tips: How to Bottle, Flavor & Second Ferment”, How to Plant a Tree: Best Practices for Success, The Best (& Easiest) Way to Cook & Eat An Artichoke, What is No-Till Gardening or Farming (aka No-Dig): Benefits Explained. Please note, comments must be approved before they are published, 539 W. Commerce St #1222, Dallas TX 75208, Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device. Fruits are the ultimate flavoring ingredients when it comes to kombucha. Hi there! The ingredients are infused with boiling water to make a root beer kombucha infusion, which is then added to kombucha during the second ferment to brew root beer kombucha. Beet Kombucha - Recipe Flavor your raw kombucha with fresh beets to give it a brilliant magenta color with a balance of sweet and tart flavors. In case you want to add more fizziness to your drink, you can add 2 tablespoons of sugar mixed with 1 cup of ginger kombucha. Adding vanilla to frozen and smashed blueberries allows it to mix well during the second ferment and flavor the batch with a sweet tropical flavor that's also quite colorful. Like the apple juice hack, a couple ounces of bottled organic orange juice is also an excellent addition to kombucha in a pinch. Go explore, and pick up what they’re offering. On 2nd brew I added 1/2 cup of watermelon puree and fermented for 2 more days in a dark cool closet, then to the fridge for 4 days. Simply blend a few fresh tender basil leaves with ripe strawberries and a splash of plain kombucha. ), Allow the bottle to condition outside of the fridge for. I guess I should state now that I am not going to include exact amounts or detailed instructions for every flavor on this list – but of course I will provide some tips. I experimented first by pouring the whey as a second ferment into the KT, but because the whey ferments as well, the KT became vinegary too fast and too strong to drink, so now I add it to my drink bottle. To fix this drink, you will need sugar, coarsely chopped dill, vodka, and green tea kombucha. Did the lemon juice affect it? It is what I drink when my blood sugar gets low – Type 1 diabetic here! As a result, the flavored brew is slightly sweet with the right amount of sourness. Be sure to report back with how you liked them! Accidentally left the 2nd ferment bottles out for a week instead of just 3 days as I normally do and they were so fizzy! Not to mention, this option is the least fuss. Most of the ideas on this list are various combinations of fresh fruit, but a few are a little different too! Our pleasure Denise! The process also requires additional organic sugar, which the culture feeds on during the ferment. You may find some delicious favorite flavors of your own – completely different from what we have locally here! Add the sweet, tart golden juice to the bottle of plain kombucha. #wastenotwantnot. Due to the simplicity of the recipe, you can either opt to chill the kombucha before mixing the drink or add plenty of ice cubes. Passionfruit has a distinctively sharp sweetness that matches perfectly with the tartness of raw kombucha. This is because some flavors will lose their taste during fermentation while others completely change the taste of raw kombucha to match theirs. It comprises of gin, Campari, fresh lemon juice, grated ginger, kombucha, and lemon wedges for serving. Various flavors require a different mixing ratio to bring out the best of each. I love kombucha. Spiced apple flavor gives kombucha a sweetly taste while still harnessing its probiotic-rich nature. The small amount of oil on the dried blueberries shouldn’t adversely affect the flavor of your KT. I just returned from BEND, OR and was amazed at the Kombucha movement going on there right now! After this, the bottles should be moved to the fridge where the cold temperatures will make the culture dormant, thus slowing down the carbon dioxide production, which could otherwise lead to too much pressure within the bottle, making it explode. The drink also retains the bright yellow hue from the mangoes. Thank you for this video! Most of the ingredients used to flavor kombucha contain additional sugar, which is fermented by the culture during the second ferment giving the drink a fizzy nature and alternative taste. We use these wine glass writer pens. Thanks for your help! For example, we use a Vitamix to blend our raw fruit and veggies, mixed with just a few ounces of plain finished kombucha to help it blend into a smooth, pourable puree. For the second ferment I have had some success with fruit peels – grapefruit in winter and pineapple in summer. This solid brown mass contains sugar and other matter left behind after extraction of crystalline sugar.