I’ve had two friends (and about a dozen people at the YMCA) sample my home-brewed kombucha. Both times I was asked how I flavor it and what are my favorite flavors. I’ve also been asked about carbonation, sugar content, and accidental bottle explosions. I’ve answered a few more questions below about this in a FAQ post. Please feel free to ask more questions in the comments!
I personally love my “original” (non-flavored) home-brewed kombucha after about 10 days of fermentation. Others that I know love very tangy kombucha and will ferment theirs for several weeks and will use pH strips to ensure that the acidity is perfect.
I would recommend using pH strips like this. Remember to use your straw to draw up liquid. Never dunk the strip into the fermenting tea as you may inadvertently contaminate it.
There is a direct correlation to sugar/acidic flavors to fermentation time. The longer you leave your kombucha to ferment, the less sugary (or more vinegary) the flavor.
What about flavoring your kombucha? Even though I like the “original” flavor, I also love the ability to be creative and devise unique flavors. How does one go about doing this though? I was a bit vague on how to do this. Once you have made kombucha, you can carbonate or flavor it. I suggested the following:
“To flavor your kombucha, add fruit, juice, herbs, or additional tea. If you’d like to carbonate your kombucha, cap the bottles and set on the counter for 1-3 additional days.”
I’m going to share with you my personal favorites flavors thus far. Flavors are best enjoyed about 12 hours (or overnight) after mixed.
Very berry mint:
Brewed herbal peppermint tea (at room temperature) and a handful of berries.
I use Celestial Seasonings Magic Mint Herbal Tea and ~5-10 frozen blueberries
Steep tea bags in water for 5 minutes.
Allow peppermint tea to cool to room temperature.
Transfer cooled tea to 16 oz glass jar (or mason jar).
Add a handful of berries to the jar, then fill with kombucha tea.
Mojito
Mint leaves and fresh lime juice
Chop or muddle fresh mint leaves, place in empty 16 oz glass jar.
Squeeze juice of half of a lime into the jar.
Fill jar with kombucha tea.
Summer Breeze
Ginger, cucumber, strawberry
Peel and chop 1/2″ knob of ginger and ~1″ cucumber.
Add ginger, cucumber, and frozen strawberries to 16 oz glass jar.
Fill jar with kombucha tea.
Blackberry Cream (from The Brewkery in North Kansas City)
Blackberries and vanilla
If blackberries are large, cut in half.
Add a ~5-10 blackberries and 1 teaspoon of vanilla to 16 oz glass jar.
Fill jar with kombucha tea.
Cocoa Cream
Cacao nibs and vanilla
Add 1 teaspoon of cacao nibs and 1 teaspoon of vanilla extract to 16 oz glass jar.
Fill jar with kombucha tea.
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