How to Make Kombucha: Flavoring

How To Make Kombucha at Home - oysters and pearlsNow we move on to flavoring that kombucha!

Once you hit the point that you like the way your kombucha smells and taste, you can either pop it in the fridge as is, or you can do a second fermentation for flavor.  I decided to utilize the fresh peaches I had on hand from my Hopkins Farms CSA box, herbs from my herb garden, and strawberry puree and fresh ginger from my freezer.  The flavors I came up with were so refreshing!

Natural Fruit and Herb Kombucha Flavorings | oysters and pearls

First up: Strawberry Ginger.

Homemade Strawberry Ginger Kombucha | oysters and pearls

Pull out some pint jars and add a few slices of fresh ginger and 4 tablespoons or so of strawberry puree.  I will advise you to go light on the ginger… I didn’t, and mine was quite peppery.  It was good, but consider yourself warned!

Second: Strawberry Mint

Homemade Strawberry Mint Kombucha | oysters and pearlsA few sprigs of mint from my garden and fresh strawberry puree (again, around 4 tablespoons) made for a sweet and refreshing booch!

Third: Peach Mint

Homeade Peach Mint Kombucha  | oysters and pearls

Ripe, sweet Georgia peaches (half a peach, sliced) and more mint from my garden made for another refreshing and summery kombucha flavor that I loved.

Last: Peach Rosemary

Homemade Peach Rosemary Kombucha | oysters and pearls A few sprigs of fresh rosemary with peaches made for an herbal but delicious flavor pairing that I adored!  This was maybe my favorite combination.

Once you have your flavorings added to the jars, pour your kombucha over the fruit and herbs and leave out on the counter, covered with a flour sack or dish cloth and a rubber band for the second fermentation.  Taste every couple of days to see if it’s to your liking, and when it is, pop lids on the jars and put them in the fridge!

Natural Fruit and Herb Kombucha Flavorings | oysters and pearls

If all this DIY isn’t your cup of (fermented) tea, feel free to pop over to your local health food store and pick up an already-made-and-fizzier-than-you-can-make-at-home booch.  Here in Bainbridge they have two different brands at Health Products and Yogurt Too, but GT is my favorite.  It’s super fizzy and a good intro to kombucha.

DIY Kombucha Recipe and Instructions | oysters and pearls


Until Next Time - oysters and pearls

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2 thoughts on “How to Make Kombucha: Flavoring

  1. Amanda

    Once it tastes to your liking do you remove the fruit and herbs before putting the lid on and refrigerating or do you leave them in and can you eat them?

    1. oystersandpearls Post author

      I removed and refrigerated – I’m sure you could leave in for flavoring – not sure how it would all taste! Eventually I think it would start to go bad? I’m afraid I don’t know the answer to that!


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