Kombucha 2nd Ferment Flavors

Kombucha 1

2nd Ferment Flavors for Kombucha
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
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!
2nd Ferment Flavors for Kombucha
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
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!
Instructions
  1. Ginger Mint Limeade
  2. I 2nd ferment in ½ gallon jars, so if you can adjust accordingly to your container size of choice.
  3. 2-3 limes juiced and toss in the peels, either whole or chopped up. I usually leave mine whole.
  4. 2 pieces of fresh gingerroot (1 inch pieces) or more to taste
  5. Several mint leaves, lightly crushed
  6. Cover with a lid and let sit for 3-4 days or if really warm, maybe 2-3 days. If the flavor is as you like it, pull out the fruit, ginger and leaves. Bottle and refrigerate.
  7. Orange Mango
  8. I 2nd ferment in ½ gallon jars, so if you can adjust accordingly to your container size of choice.
  9. 1-2 oranges juiced and toss in the peels either whole or chopped up, I usually just leave whole.
  10. 2 slices of dried mango (unless you have fresh or frozen, then I would put in a couple more slices)
  11. Put on your lid and let set for 3-4 days unless your house is really warm, and then check at 2-3 days.
  12. Remove the fruit, bottle and refrigerate.
  13. The possibilities are endless, let your imagination soar! Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe