How to Flavor Your Homemade Kombucha
Follow these steps to flavor homemade kombucha:
- Take mature and unrefrigerated homemade fermented homemade kombucha and pour it into resealable bottle, preferably plastic to check for secondary fermentation. Leave 1″ of head space (space between liquid and top of bottle).
- Add ~1-2 tsp plain granulated sugar per 500 mL – 750 mL homemade kombucha. The amount of sugar you use can vary depending on the temperature, how long you want it to ferment for, and what you want the final product to taste like. Play around with the ratios. The sugar is triggering a secondary fermentation by re-feeding the SCOBY in the mature kombucha.
- Add your flavoring, such as freeze-dried fruit, peeled ginger, lemon peel, preserved lemon, etc.
- Close the bottle and wait for secondary fermentation.
- Check the fermentation levels daily by squeezing the plastic bottle for doneness. When the bottle is very firm when squeezed, the secondary fermentation is done. “Burp” the bottle by opening it a little to release excess gas, and then store it in the fridge.
- Drink within a few days or continue to “burp” the bottles to prevent the gases from building up, which may eventually burst the bottle. “Burping” should continue every few days, even in fridge, as cooler temperatures slows fermentation rate down, but gases will still build up over time.
Popular Kombucha Flavors
Here are some ideas for flavoring kombucha:
- Use apple peels and cores from your autumnal baking or apple butter recipe that you’d otherwise compost or throw away
- Add seasonal fruits that are local to your area that you can forage or buy locally from your neighbourhood farmers market
- Freeze dried fruit is a popular option if available to you
- Frozen fruit from the freezer aisle or from previous harvests is also a convenient option
Lemon Ginger Kombucha Recipe
Lemon Ginger Kombucha Recipe (How to Flavor Kombucha)
This lemon ginger kombucha recipe is one of many classic and delicious flavor combinations you can create using homemade fermented kombucha. Luckily, learning how to flavor kombucha couldn’t be more straightforward.
- 500-750 mL mature and unrefrigerated kombucha with active SCOBY
- 1/4 cup lemon juice (1 lemon, juiced)
- 2 inches ginger, peeled and sliced
- 2 tsp granulated sugar
- 1 L plastic bottle with cap
Pour kombucha into plastic bottle with resealable lid.
Add sugar, lemon and ginger. Close bottle and gently shake to dissolve sugar. Set aside at room temperature.
Check fermentation level by squeezing (closed) bottle every day or every few days. Secondary fermentation is done when bottle is hard to squeeze. "Burp" the bottle by slightly opening the lid to allow gases to escape. Place in fridge and drink within a few days or continue to "burp" bottle until kombucha is finished. "Burping" will prevent bottle from cracking or bursting from continued gas build-up (which slows down, but does not fully stop, when refrigerated).
This lemon ginger kombucha recipe can guide you in flavoring your homemade fermented kombucha with any number of flavor combinations.
This post was originally published on November 8, 2017 and updated on January 2, 2021.