Holiday Kombucha Flavors Recipe – Steph Gaudreau (2024)

FAQs

Which Flavour is best in kombucha? ›

In this article, we'll be looking at the top eight kombucha flavours that are easy to make at home: ginger, lemon, pineapple, strawberry, peach, apple, orange and carrot. By trying out these recipes, you'll have the chance to discover exciting new flavours and health benefits.

Ratios for Kombucha Flavoring

If flavoring with fresh, frozen, or dried fruit, start with 10-30% fruit and 70-90% Kombucha.

Herbs are a great addition to kombucha. I love partnering them when fresh fruit flavors. I prefer fresh herbs when possible or using very good quality dried herbs (make sure it's still fragrant!) and that it just hasn't been sitting in your pantry for half a decade accumulating dust.

To get started, we recommend selecting a flavor profile you typically enjoy. If you're a fan of tropical fruits, try SYNERGY Mystic Mango or SYNERGY Guava Goddess. For those who prefer more tart beverages, try SYNERGY Gingerade or SYNERGY Trilogy.

Glass: This is the option we recommend. Glass is easy to clean and doesn't leach any chemicals during fermentation. There are all kinds of fun shapes and sizes that you can choose to brew with, even ones equipped for continuous brewing if that is the route you take.

A pure, fresh brew that grows a new, healthy SCOBY each time it ferments should have ZERO added flavors (including from the tea with which it's brewed). Even commercial brews that are flavored with fruit and truly natural flavors can introduce bad bacteria and the potential for mold formation.

Only the finished Kombucha drink is therefore used for the second fermentation. Add fresh raspberries, strawberries, cherries, elderberry blossoms or raisins and other dried fruits to the finished fermented drink. Or fill a bottle of Kombucha two-thirds full with ready-to-drink fruit juices.

If you're using fresh cut pieces of fruit and your bottles aren't bubbly, the yeast may be having a hard time accessing the sugar in the fruit and eating it. If it can't access enough sugar from the fruit, it can't produce carbon dioxide. Therefore no fizz.

Disulfiram (Antabuse) interacts with KOMBUCHA

Taking kombucha along with disulfiram can cause a pounding headache, vomiting, flushing, and other unpleasant reactions. Don't drink any alcohol if you are taking disulfiram.

What not to do with kombucha? ›

Using flavored tea for first fermentation. Using sugar substitutes or not using enough sugar. Not stirring your kombucha before bottling. Not using a proper bottle to get carbonation.

Some people may experience digestive upset when drinking kombucha, or from drinking too much. Symptoms such as gas, nausea, and vomiting may occur. These side effects may be more likely in people who drink too much kombucha.

Kombucha that's already been brewed and ready to drink. Fruit juice of your liking: cherry, grape, blueberry, pomegranate, lemon, pineapple, etc. You can add pieces of fruit (strawberries, blueberries, etc.) in addition to, or instead of, fruit juice.

First thing in the morning

It's a great low caffeine alternative to coffee or tea, so you can enjoy a little boost without the dreaded crash! It has also been suggested that consuming kombucha on an empty stomach may also help to balance your gut bacteria to aid digestion throughout the day.

Original Kombucha Flavour Ingredients

Apple, Peppermint and Chlorophyll. Hibiscus, Lemongrass and Ginger.

Kombucha is a probiotic, which means it has living microorganisms in it. Once consumed, these microorganisms may take up residence in your gut and can benefit your health. In a review of more than 30 studies, researchers found that probiotics — such as the ones found in kombucha — might help improve symptoms of IBS.

The tartness only means your kombucha is mature. The stronger the vinegar smell and taste, the longer the kombucha has likely fermented. The overall flavor profile should be balanced and lightly sweet — not as strong as say, a bottle of vinegar or salad dressing.