by Renee Lindstrom, GCFP: This site may contain Affiliate Links for your convenience, thank you in advance for your support! Renee
After fermenting your Kombucha Tea you can enjoy this original raw brew or add natural herbs, spices or fruit to infuse a second time before drinking it! Remember though that any fruit sugar you add will increase the sugar amounts in your carbonated drink! Some home brewers add slices of ginger, turmeric, lemon, fruit, etc., into their bottles and leave them to sit in the fridge for a few days before drinking or they set them to ferment for another 7 to 14 days for a stronger culture infusion.
Flavouring Ingredient ideas
For every 3 to 4 cups of Kombuha:
- 1/2 inch of grated ginger
- 1/2 inch of grated tumeric
- 1 tblsp lemongrass
- 1/4 tsp black pepper
- 2 cardamom pods
- 1/2 inch stick of cinnamon
- 2 whole cloves
- 2 tsp fennel
- 1 tblsp lavernder
- 1 tblsp rose petals
- 1/4 cup lemon juice
- 1 tbsp of fresh or frozen fruit (any kind) for each cup of Kombucha
- 1 tsp chlorella
- 1 tsp spirulina
- 1 – 2 tbsp chia seeds
- 1 tbsp fruit juice for each cup of Kombucha
- 1/4 tsp of extract per cup of Kombucha
For more fizz:
- 3 to 4 raisins per bottle
- sterilized glass bottles with seal-able lids
- sterilized medal stirring spoons
- sterilized glass bowl
- disposable straws
Once you decide on your ingredients take your first fermentation and remove your mother and baby Scobies. Set these aside in some kombucha tea for further fermentation’s or to store temporarily.
Preparing 2nd Fermentation for Flavouring Kombucha
Add the flavouring ingredients into the bottles directly and use a funnel to add the cultured tea or pour 3 to 4 cups kombucha tea for into large seal-able bottle or bowl to mix flavouring in before adding to smaller glass seal-able bottles with a funnel. Remember Kombucha will only carbonate with a seal however they need to be opened daily to burb to stop them from exploding. DO NOT USE MASON JARS AS THEY MAY EXPLODE! Once you have sealed your bottles set aside at room temperature to ferment for 7 to 14 days. Use a straw to flavour test after 7 days.
Enjoy your Flavoured Kombucha
Strain the fruits and herbs if desired before drinking, however leave in the chlorella, spirulina, and chia seeds!
Fermented Tea has been brewed for 2000 years! Remember before being mass produced it was made in homes and passed down to family, friends and enthusiasts. Be careful about cleanliness and use sterilized equipment as you would for canning. If your Kombucha doesn’t smell great don’t take any chances, start over!
Traditional uses and properties of herbs are for educational purposes only. This information is not intended to diagnose, treat, cure, or prevent any disease. Every attempt has been made for accuracy, but none is guaranteed. Any serious health concerns or if you are pregnant, you should always check with your health care practitioner before self-administering herbs.