Cucumber Lime Kombucha

cucumber lime kombucha

Cucumber, lime and coriander are all considered “cooling” foods according to ayurveda. This mildly flavored kombucha is a great way to cool off when the mercury rises.

Pitta is one of three Ayurvedic doshas or constitutions, and represents the fire ? and water ? elements. When out of balance, pittas have too much fire and can be irritable (and have a host of other symptoms like inflammation, heartburn etc.), and so “cooling” foods such as coriander, cucumber and lime are recommended.

And if you’re a pitta constitution (fire-water), this can help cool your normally fiery ways.

Interestingly, most fermented foods are counter indicated by all the doshic diets, especially for pittas! Which makes “pitta pacifying kombucha” somewhat of a paradox, eh? ? ?


Cucumber Lime Kombucha
Prep time
Fermentation time
Yield: 1 quart/liters
  • 32 fl. oz (1 liter) ripe kombucha
  • 1 oz. by weight (30 grams) cucumber, any variety, peeled
  • juice from ½ lime
  • 1 tsp. (5 ml) coriander seeds
  1. Mash the cucumber into an applesauce like texture. With a funnel, add mashed veggie into a 32 ounce (1 liter) swing top bottle or other bottle with a tight sealing lid. Use a chopstick to unclog any obstructions in the funnel neck.
  2. Squeeze lime juice into bottle.
  3. Optionally, crack the coriander seeds with a mortar and pestle. Add seeds to bottle.
  4. Top with kombucha.
  5. Wait 2-3 days, burping bottle daily in warmer weather. When you like the flavor, move to refrigerator.
  6. Serve chilled. Lasts 2 weeks in the refrigerator.


There are an infinite number of ways to flavor kombucha.

?Let us Outfit you for your Kombucha Journey! ⛏?

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