I’ve shared how to make plain kombucha, how to make a fructose-free Chai flavoured version and how to get carbonation. But my experimenting continues. Feel free to follow along and get just as obsessed by this very healthy addition to your gut-giving regime.
Image via Civilised Caveman Cooking
1. Add fruit.
Once the initial fermentation period is done and the SCOBY removed feel free to add fresh or frozen fruit – berries, stone fruit work best – or some lemon or lime juice.
For a kombucha base of about 3 cups, use about 1/3 cup of fruit or juice.
Remember, when fruit is added the sugar feeds the yeast in the second ferment, so again, very little sugar remains.
2. Add herbs and spices and all things nice.
In addition to the fruit, feel free to thrown in some flavourings, like vanilla, almond, lemon and orange extracts or fresh herbs or spices. To flavor kombucha with an extract, brew and ferment according to the basic recipe.
For a kombucha base of about 3 cups, use about ¼-1/2 teaspoon of extract.
For a kombucha base of about 3 cups, use about 3cm fresh ginger cut into matchsticks or grated (you might need to add extra sugar if only using ginger and you’re after fizz).
3. Add apple cider vinegar.
Jenny at Nourished Kitchen shares this: “In my favourite wintertime version of kombucha, I flavour it with sweet spices and a