Last month I shared about brewing (or culturing) our own kombucha. {Yum}
It prompted a lot of questions about kombucha. It also prompted some in real life taste-tasting in our home. And I learned something…
Lots of people do not flavor their kombucha in a second fermentation.
I know. I couldn't believe it either! That's when the kombucha starts to get really good!
So I decided to share our kombucha recipes for our favorite flavors.
At least our favorites so far. I'm sure there will be lots more experimentation. {grin}
When the kombucha has reached the perfect level of tart-vinegar taste for you {we like at least 7 days on the first ferment}, it is time to decant. This is when you add the flavorings– fruit, 100% fruit juice, or ginger, etc. (Just no artificial stuff.)
It's easiest to put the flavoring of choice in the bottom of the jar and then fill with the kombucha. Otherwise, you are likely to run out of room for all of the flavorings. {You have been warned.}
Then you fill the jar almost to the top with kombucha, seal it tightly, and put it back into your warm, dark brewing place for another 2 to 4 days. {You may need to keep an eye on whether you should "burp" the jars so they won't explode. But don't worry, that's rare.!}
Blueberry Kombucha
1/2 cup frozen or fresh blueberries
Put in a one quart jar. Fill almost to the top with kombucha and seal.
Blueberry Lemonade Kombucha
1/2 cup frozen or fresh blueberries
1/8 cup (2 ounces) lemon juice
Put in a one quart jar. Fill almost to the top with kombucha and seal.
Blueberry Pomegranate Kombucha
1/4 cup (4 ounces) blueberry pomegranate juice {This is our favorite.}
Put in a one quart jar. Fill almost to the top with kombucha and seal.
Strawberry Lemonade
1/2 cup frozen strawberries (I think fresh would get to mushy.}
1/8 cup (2 ounces) lemon juice
Put in a one quart jar. Fill almost to the top with kombucha and seal.
Mixed Berry Kombucha
1/2 cup frozen mixed berries
1/8 cup (2 ounces) lemon juice
Put in a one quart jar. Fill almost to the top with kombucha and seal.
See the bubbles from the natural carbination? Doesn't it make you want to drink some yummy kombucha right now?
Have fun experimenting! I'd love to hear what you've come up with too. Next up, I think we'll be trying some ginger…
Ginger makes kombucha SUPER bubbly! Oh, and if you ever lose track of your brew and it gets WAY too tart, it is a wonderful substitute for vinegar in salad dressings! Have you heard about people who dehydrate their used scobys and give them to their dogs as treats? I can’t imagine, but I hear the dogs love them! I know for sure that old scobys heat up a compost pile! Enjoy your foray into kombucha!
I will try this one!
Love all the ideas! I’ve only gotten started and have been dropping 2 strawberries in a pint jar to second ferment. We love it and guest do too :)) I want to try some of your flavors for sure!
So a friend of mine just gave me my first Scoby and I’m in the process of my first batch now. I’m just curious she told me to add fruit and then refridgerate for the second ferment, and to let it do its thing for another 2 weeks for more flavor but you could do less. Here you don’t refridgerate for your second fermentation, so should I refridgerate it or not?
After putting your fruit of choice in a jar, let ferment for 2-3 days, taste to make sure it’s perfect before refrigerating. Cheers