Got any extra pineapple scraps lying around? Why not make some tropical kombucha? Inspired by tepache (a Mexican boozy pineapple based beverage), using scraps such as cores and peels infuses very well into kombucha in just a few days. There … Read more
Category Archives: Kombucha
Pumpkin Spice Kombucha
There are an infinite number of ways to flavor kombucha. Here is a seasonal (autumn/winter) idea using pumpkin puree, as well as the classic “pumpkin spices”: cinnamon, nutmeg, allspice, cloves, and ginger. The flavors balance well, especially the sweetness of the … Read more
Coffee Kombucha
Kombucha is traditionally made with brewed tea (from the Camellia sinensis plant). Did you know you can also use coffee to make this probiotic elixir? I decided to start with a cold-brew. My bet was that the flavors would be … Read more
Bloody Mary Kombucha
There are an infinite number of ways to flavor kombucha. Here is one that has a savory taste, but still refreshes like sweeter flavor combinations! No hangover required to enjoy this summery fermented beverage! Serving suggestion: Pour over ice and … Read more
All About Kombucha
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Kombucha (kahm-BOO-chuh) is a fermented tea drink that probably originated in ancient China over two thousand years ago. The active culture which transforms the tea into kombucha is a complex Symbiotic Culture (or Colony) of Bacteria and Yeast which is held together in … Read more
Flavors of Summer Kombucha
Print Flavors of Summer Kombucha Prep time: 10 mins Fermentation time: 3 days Ingredients 1 quart/liter plain kombucha 1 ounce fresh blueberries ⅓ medium peach, rough chopped 3-4 basil leaves ¼” fresh ginger, sliced Instructions Brew kombucha as you … Read more
How to Add Flavors to Homemade Kombucha [VIDEO]
[iframe width=”560″ height=”315″ src=”http://www.youtube.com/embed/o1_idjc-dig” frameborder=”0″ allowfullscreen/] Did you miss the recipe for kombucha? Here it is. Some seasonal flavors to try: Winter Pomegranate Grapefruit Guava Tangerine Spring Strawberry Coconut water-chamomile Summer Peach Watermelon Cantaloupe Nectarine Blueberry-Peach Strawberry Peach-Ginger Tomato-Cucumber (think … Read more
Anchovy Kombucha Dressing (and What to Do With Overripe ‘Buch)
If you have kombucha that goes “too far” and becomes too sour to drink, you don’t have to throw it away! I keep some in a jar in the fridge and substitute it for vinegar for culinary uses*. And with … Read more
Flies and Fermenting
You’ve heard the old saying “You can catch more flies with honey than with vinegar,” right? If you’ve brewed kombucha, you know that it isn’t true! In nature, vinegar (acetic acid) indicates fermenting activity, which signals to scavengers like flies … Read more