Best Kombucha Flavors: Recipes Guaranteed To Blow Your Tastebuds
What is Kombucha?
Kombucha has been consumed for thousands of years and is a fermented probiotic drink that originated from China but oftentimes is credited to be originated from Russia.
It is made from tea, sugar, a scoby and a starter from a previous batch (you will need a starter kit to start brewing kombucha).
The sugar and caffeine is used all up in the fermentation process so don’t worry, it has very little (if any) caffeine or sugar in the final product.
Kombucha is brewed (or fermented) over a course of 7-31 days. The final product is naturally carbonated making this a fizzy and tasty drink.
Kombucha has been known to have some amazing health benefits too!
When it comes to flavoring kombucha, the sky’s the limit, with the exception of a few ingredients that have the potential to damage your SCOBY (the Symbiotic Colony Of Bacteria and Yeast the does the work of fermenting sweet black tea into the tart-sweet probiotic kombucha brew). Although some people prefer the taste of plain kombucha, most home brewers experiment with different flavors and techniques.
In this article, you’ll get 15 different flavor recipes that you can use to make your own amazing kombucha. They use a combination of the two flavoring techniques for kombucha:
- adjusting the ingredients and techniques during the primary fermentation
- adding flavor during bottling and second fermentation
There are so many combinations of tea, sugar, brewing time, and flavoring ingredients that you’ll never run out of new ways to make delicious kombucha!
General Flavoring DOs and DON’Ts
DO use fresh ingredients, and get the best possible quality. You can substitute frozen fruit for fresh fruit without a problem, but using old stale tea instead of good-quality fresh tea leaves will give you a stale-tasting brew.
DON’T add too many extra ingredients during the primary fermentation. It is possible to include certain herbs and spices during the initial brewing along with the water, tea, sugar, and starter liquid, but most extra flavoring ingredients will slow down the process and may even damage your SCOBY.
DO keep track of what ingredients you use, and in what quantity. You’ll want to note down things that are particularly good, and things that didn’t work.
DON’T assume that you can cover up a bad batch of kombucha by adding flavor to it afterwards. Bad or “off” flavors may mean that your kombucha is not safe to drink so rather than risking your health, it’s better to throw away that batch and start over. Make sure you are using a healthy SCOBY and discard any SCOBY that you think may have caused the problems.
DO make sure that you have the right equipment for bottling kombucha. When you’re adding extra flavor and sugar you’re going to be increasing the level of carbonation in the bottle, and so you need to use containers that are in good shape, and ones that you can seal correctly for fermentation and storage.
DON’T leave your SCOBY in the kombucha when you’re adding flavors. This will contaminate the SCOBY and will eventually kill it. If you’re adding flavor during the primary fermentation process by using different types of tea, keep in mind that strong-flavored teas may change the “flavor” of the SCOBY as well, which may change the flavor of any kombucha you make with that SCOBY in the future.