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Kombucha brewers - list your favorite flavorings! - Page 2

post #21 of 26

Pickled ginger

Mere,
I boiled a quart or so of vinegar, dissolved about a cup of sugar in it and dumped it in a jar of peeled, chopped fresh ginger. Enough to cover. Let it cool and stuck it in the fridge. Couldn't find any recipes, but that seemed to work.

I now have 3 jars of kombucha on their second brewing. Put some fruit tea in one, pomegranate in another and lemon and ginger in the third. Can't wait to try them!
post #22 of 26
post #23 of 26
Recently tried flavoring my kombucha with dried roses. A little astringent, but interesting. Might try it with a fruit next time.
post #24 of 26
New kombucha brewer here!

With my first batch I did a second ferment ... three bottles total (I used these from Ikea), one with a little cranberry juice, one with a little cherry juice and one with some frozen raspberries.

I found the ones with juice to be a little too sweet (to be fair, I used 2 c sugar to 3 qts water to brew my kombucha, which I think was too much). But the bottle with the raspberries was delicious!!! It was so much fizzier than the other two as well ... I think the fruit made it ferment a lot more than the juices did.

So here's my question ... I let the second ferment go for 5 days in the pantry, then moved the bottles to the fridge. Once in the fridge, it took about a week for me to drink all three bottles. At what point do I need to worry about the fruit going bad, if at all? I have my second batch going now, and I did all raspberries because I loved it so much! I'm just wondering if I need to strain the fruit out, or if it will be okay in there for a while.

Thanks!
post #25 of 26
I've not used fresh fruit yet, but wondered how long it would stay good as well.

I like juice, rasberry, cranberry & fresh ginger!
post #26 of 26

kombucha flavors)

ok i might just be lazy lol but i used organic ambrosia flavored tea and sucanant *spelling and its amazing
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