Flavouring Kombucha with botanicals & fruit

Making kombucha is an opportunity to get creative with combining flavours, and exploring new botanicals, spices, and fruit.  

For me, the best part about making kombucha is the chance to blend flavours together for a uniquely delicious final product. Kombucha is fermented in two different stages, and the second stage is where you can be creative, and add any combination of fruit, herbs, and spices. Sarah and I experimented with combinations of fruit and herbs, and the great thing about brewing kombucha is that you can try a number of different flavours from the same initial batch. While the health benefits of kombucha haven’t been substantiated by research, the botanicals or fruit that you decide to use may offer health benefits. For example, using citrus peel lends bitterness to the kombucha, which may support digestion. Refer to our kombucha recipe for all the information you need to get started, and keep reading to learn what flavours we came up with.

—Chelsea 

Makes approximately 3 litres

Directions for Strawberry & Basil Kombucha 

1. 
 
Add the desired amount of kombucha to a clean, glass container with a wide mouth and swing-top. We used about 1 L of kombucha.
2. Add strawberries and basil to the kombucha, close the container, and leave in a dry place out of direct sunlight.
3. “Burp” the kombucha daily by opening the container to allow any gas to be released.
4. The  second fermentation takes approximately 1 – 3 days, but this depends on the temperature of the room and your individual SCOBY. The best way to determine whether your second fermentation is complete is to taste it. When the flavour and carbonation are to your liking, strain the fruit/herbs using a fine-mesh sieve into a sterilized container. Pour the kombucha back into the swing-top container, and seal.
5. At this stage you can opt for a “third fermentation” to increase the carbonation, or put the container in the fridge.

Directions for Elderflower & Rose Petal Kombucha 

1. Add the desired amount of kombucha to a clean, glass container with a wide mouth. We used about 1 L of kombucha.
2. Add elderflowers and rose petals to container with the kombucha, close the container, and leave in a dry place out of direct sunlight.
3. “Burp” the kombucha daily by opening the container to allow any gas to be released.
4. The  second fermentation takes approximately 1 – 3 days, but this depends on the temperature of the room and your individual SCOBY. The best way to determine whether your second fermentation is complete is to taste it. When the flavour and carbonation are to your liking, strain the fruit/herbs using a fine-mesh sieve into a sterilized container. Pour the kombucha back into the swing-top container, and seal.
5. At this stage you can opt for a “third fermentation” to increase the carbonation, or put the container in the fridge.

Directions for Hibiscus & Lime Kombucha

1. Add the desired amount of kombucha to a clean, glass container with a wide mouth. We used about 1 L of kombucha.
2. Add hibiscus and lime wedges to container with the kombucha, close the container, and leave in a dry place out of direct sunlight.
3. “Burp” the kombucha daily by opening the container to allow any gas to be released.
4. The  second fermentation takes approximately 1 – 3 days, but this depends on the temperature of the room and your individual SCOBY. The best way to determine whether your second fermentation is complete is to taste it. When the flavour and carbonation are to your liking, strain the fruit/herbs using a fine-mesh sieve into a sterilized container. Pour the kombucha back into the swing-top container, and seal.
5. At this stage you can opt for a “third fermentation” to increase the carbonation, or put the container in the fridge.

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