There are so many benefits of kombucha. It really is quite the health elixir!
- Joint Care
- Boosts Immune System
- Aids Digestions and Stomach Issues
- Increases Energy
During my short time as a kombucha brewer, I have tried so many combinations of fruits and herbs with the change of seasons it's been a great little flavor adventure. With fall now here, I have been completely obsessed with apple cider and chai flavored kombucha. I decided it was high time to share with everyone all the amazing flavors that I have grown to love. Please remember, when doing a continuous brew, you always want to add the flavors to your secondary fermentation so that you don't effect your SCOBY with any of them. If you have ANY questions, please ask. I'm not an expert (yet), but together we can find the answers!
The 10 Best Homemade Kombucha Flavors
Honey, Ginger, Lemon (raw honey for a healthier booch)
Lavender and Lemon
Apple, Turmeric, Ginger
Mango and Lime
Berry-Craze! Blackberry, blueberry and strawberry ... oh my!
Blueberry Basil (fresh basil please)
Strawberry, Mint, Lime (fresh mint please)
Chai Spice Blend (dried cinnamon, ginger, coves, nutmeg and cardamon)
Apple Cider (apples and a cinnamon stick)
Purple Grape (tastes like wine!)
I'm not going to give you exact amounts, because it all depends on your flavoring strength preferences. For instance, I'm a ginger fanatic, however, to many, mine is too spicy for them. Play around with them to see what you like best. It also depends on how you secondary. Some people secondary the whole batch together. Some people use 12 oz bottles and others 16 oz. A few things to remember ...
- If you're using frozen fruit, you generally don't need as much as fresh for the flavor to really permeate your booch.
- Dried vs. fresh spices ... Use 1/2 the amount of dried. i.e. 1 tsp of grated ginger = 1/2 tsp of dried ginger
- The flavor grows with everyday that it is in secondary fermentation.