While kombucha can be a labor of love, sometimes taking weeks between starting to make a SCOBY and taking your first sip, this step makes it all worthwhile: the flavoring! Read on to learn the secrets to flavoring your kickass kombucha!
What is the second fermentation?
Flavoring kombucha takes place in what we call the second fermentation. While the first fermentation transforms tea into kombucha, the second fermentation carbonates that kombucha! To carbonate the kombucha, we do two things: Having trouble with flat kombucha? Check out our troubleshooting guide to fizzy kombucha here!
How to flavor kombucha
So you’ve got kombucha from the first fermentation, and now it’s ready for the second fermentation. Let’s add your flavors! Here’s a quick guide on how to flavor kombucha: Here are the most common questions I receive about flavoring kombucha. How can you flavor kombucha with frozen fruit? Frozen fruit can be used to make kombucha; just be sure to thaw it before adding it. Can you eat the fruit from kombucha? Yes! The acidity of the kombucha preserves the fruit, meaning it is just as edible as the kombucha is drinkable! Can you add herbs to kombucha? Herbs add a fun new dimension to homemade kombucha! For hardy herbs (like rosemary or thyme), add the whole sprig. Tender herbs (like mint or basil) can be added to the stem, roughly chopped, or blended.
Best kombucha flavors
After brewing homemade kombucha for years (and helping hundreds of people brew their own, too), I’ve settled on a few favorites. Here are my top 19 best kombucha flavors you can make at home!
