Here are some ideas for flavoring Kombucha on the second fermentation. (After Kombucha is brewed in an open container the second ferment is usually with some kind of added flavoring in a sealed container.)
Notes:
If what what you add doesn’t have a lot of fruit sugars it may not carbonate as strong.
I found that if you added to much flavoring then you can add some of Kombucha from the first fermentation to cut back the heavy flavor but you will lose the carbonation.
- Classic/original: (nothing added) The traditional kombucha flavor, which has a slightly tangy and mildly sweet taste.
- Ginger: A popular choice, ginger kombucha has a refreshing and zesty flavor with a hint of spiciness. (Doesn’t carbonate a lot)
- Hibiscus: Kombucha infused with hibiscus flowers. Is great because its so easy, You can get dried Hibiscus on Amazon.
- Lemon: Kombucha infused with lemon offers a bright and citrusy taste.
- Blue Berry: Combining various berries like blueberries, raspberries, or strawberries with kombucha creates a fruity and slightly tart flavor profile. (I add frozen and smash them a bit)
- Mint: Adding mint leaves to kombucha results in a refreshing and invigorating flavor, perfect for hot summer days.
- Watermelon: Watermelon-flavored kombucha is great. I have just slice it in match sticks.
- Mango: Mango-flavored kombucha is tropical and sweet, providing a delightful combination of the tea’s fermentation and mango’s natural sweetness.
- Peach: Peach-infused kombucha delivers a delicate and slightly floral taste, balancing the tanginess of the kombucha with the fruit’s sweetness.
- Lavender: Lavender kombucha has a soothing and aromatic taste, providing a unique floral experience.