Delicious Kombucha Flavouring Ideas

The best thing about making your own Kombucha is that you can flavour it with whatever kind of Fruits, Spices and Herbs that you like! Below are some of my favourite flavour combos for delicious second-fermented Kombucha every time.

I like to let my bottled Kombucha sit on the kitchen bench for around 3 days before I pop it in the fridge and enjoy. You can strain the fruits out before refrigerating if you wish, I like to leave them in as they look great in my drink!

Christmas Kombucha

1. 
   

Cherries- large handful, chopped or juiced, seeds removed

1. 
   

Cinnamon- 1 fresh stick or 2 tsp powder

1. 
   

Raw Cacao Powder- 1 tsp

Thirst Quencher

1. 
   

Ginger- 1-2 tbsp grated

1. 
   

cucumber- about half medium cucumber, cut into thin stick

1. 
   

Lemon- 3-4 slices, unpeeled

1. 
   

Mint- small handful

Summer

1. 
   

Mango or Pineapple- 1/4 cup

1. 
   

Mint or Basil – small handful

1. 
   

Chia Seeds- 1 tbsp

Fresh Berry

1. 
   

Frozen/Fresh Mixed Berries- 1/4 cup

1. 
   

Basil- small handful

1. 
   

Rosewater- 1 tsp

Warming Chai

1. 
   

Cinnamon- 1 tsp powder or 1 stick

1. 
   

Cardamon- 1/2 tsp

1. 
   

Nutmeg- 1/4 tsp

1. 
   

Black Pepper- pinch

1. 
   

Honey- 2 tsp

Hydrator:

1. 
   

Watermelon- 1/2 cup chopped or juiced

1. 
   

Pear- about 1/2 pear, chopped

1. 
   

mint- small handful

Tips for Flavouring:

1. 
   

Chop or juice all fruit so it is easy to add to your bottle- remove all seeds and stalks

1. 
   

Use bottles which seal tightly to create lots of carbonation

1. 
   

Ensure you ‘burp’ your Kombucha a couple of times a day by opening and closing the lid to release built up carbonation and prevents your Kombucha from exploding

1. 
   

Always leave the neck of your bottle empty to ensure there is plenty of room for bubbles to build

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