The best part of making your own kombucha is choosing how you’d like to flavor it. With a steady brew at the ready, you have plenty of options for customizing your antioxidant-laden fermented tea. We’ve compiled some tips and flavoring ideas that will help you infuse fun tropical blends or classic combinations of time-tested favorites into your kombucha.
Once you’ve brewed your kombucha for 7-10 days it’s ready to drink! We enjoy ours fresh out of the fermenter and poured over ice. The flavor of your kombucha can be determined by what type of tea you use (green, black, herbal, etc.), and if you have a healthy SCOBY, kombucha can even be made without tea; like our Concord Grape Kombucha. However, if you’d like some more control and variety within each batch, you can easily add flavoring after your initial fermentation. If you like uncarbonated kombucha like we do, you can add flavoring each time you pour a glass, or you can let the flavors diffuse while in the refrigerator. Otherwise, flavoring and carbonating typically go hand in hand, during a step referred to as “secondary fermentation”. So, if you want bubbles and flavor, you will need to do a secondary fermentation. Read all about how to bottle and carbonate your kombucha during a secondary fermentation here.