2nd Ferment Flavors for Kombucha
I make a lot of kombucha. I got started more than a year ago experimenting and playing around to find what I liked and didn’t like. The funny thing about kombucha brewing, as with most fermenting; it really does take on a life of its own.
This week was a 2nd fermentation week on my current batches, so I have been experimenting with some lighter fares for Spring time as opposed to some of the more wintering flavors like Chai (which I adore).
A new favorite is Orange Mango and a crowd favorite is Ginger Peach. Yesterday I played with Rosemary Pear, and Ginger Mint Limeade.
I often times also use Herbal teas because of their awesomeness as a flavor agent but also for their medicinal values.
So for those of you experimenters out there, here’s to our 2nd ferments and for those who haven’t ventured out this far, find one of us home brewers and get hooked up with kombucha or you can always buy commercially, just not as much fun…haaaaaaaaaaa 🙂
Some brief benefits, high in B vitamins, which provides you with energy naturally, it’s a great detoxifier, loaded with probiotics and enzymes for digestion.
Definitely worth drinking daily!