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!
First up: Strawberry Ginger.
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
Third: Peach Mint
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
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!
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.