Nourish - Festive Flavours for Your Ferments: Kombucha
Are you a Kombucha parent? If so, you’ll know that a plain tea + sugar ferment has a simple lightly vinegary flavour. If you’re looking to spice it up a bit, especially during the festive season, now’s the time to dive into your spice cabinet! There are endless combinations of herbs, spices, fruits, and even juices you can use to add flavour your homemade kombucha. Let’s get into some.
The Basics of How to Flavour Kombucha:
- Once you’ve made a batch of your usual plain sugar + tea kombucha and it’s finished fermenting, pour out the liquid you wish to flavour.
Don’t forget to leave some of the liquid for your next batch.
- Then, make another batch of your usual tea and sugar solution for your continuing kombucha ferment. Your scobies will stay in this new batch and the fermented tea from your finished batch is what you’re going to flavour.
- Add your flavouring ingredients to your finished fermented batch of plain kombucha in clean bottles (or jars).
- Secure the lid and let the ingredients infuse at room temperature for 1 to 2 days.
- After a day or 2, taste your infused booch for flavour. When the desired flavour is reached, strain out the added ingredients and transfer kombucha back into glass bottles with secure stoppers.
- If it isn’t fizzy enough for you, try leaving the sealed bottles on the countertop for 2-3 days to build up the carbonation. Make sure to ‘burp’ them daily, as kombucha can get pretty explosive!
- Once you’re happy, pop your finished kombucha in the fridge.
Festive Kombucha Flavours
Honestly, there are so many options! I recommend that you just play with any idea you have. But to get you started, here are some ideas.
To make more, simply double the ingredients.
- 500ml kombucha
- 1 cinnamon stick
- 3 cardamom pods
- 4 cloves
- A couple of thinly sliced ginger slices
- 60ml fresh orange juice
- ¼-1/2 tsp orange rind
Pomegranate and Orange
- 500ml kombucha
- 60ml pomegranate juice
- 50ml fresh orange juice
- Optional: add in a cinnamon stick or some fresh ginger
Try this with cranberry juice for a different flavour profile!
Apple Spiced Kombucha
- 500ml kombucha
- 60ml fresh apple juice
- A couple of thinly sliced fresh ginger slices
- Optional: A cinnamon stick
Alternatively, juice the apple and ginger yourself and use this. Or try replacing the apple with pear or combining the two – yum!
Four Sigmatic Ginger Kombucha, Fig and Lion’s Mane Mocktail
Another recipe from Tero Isokauppila because I didn’t lie to you in my Medicinal Mulled Wine blog. It’s true, I have to put medicinal mushrooms in everything!
This recipe has been slightly adapted.
- 1 packet Lion’s Mane Elixir mixed in 60ml warm water
- 250-500ml ginger kombucha
- 60ml orange juice
- Dash of cinnamon
- Sliced fig for topping
Stage 1: First up, make your ginger kombucha.
Following ‘The basics of How to Flavour Kombucha’. Make up a batch of kombucha with 1-2 inches of fresh ginger sliced thinly. After a couple of days, you can proceed on to stage 2.
Stage 2: Mix the Lion’s Mane Elixir with 60ml of warmed water. Mix all ingredients together. Pour over ice. Top with sliced fig and enjoy!
You all know by now that I LOVE elderberries for their amazing anti-viral and anti-inflammatory properties. They’re fantastic at keeping away those nasty bugs that like to plague us at this time of year. Plus, if you do get the feeling you’re coming down with something, elderberry is a fantastic option to knock it on its head before it turns into something worse.
Learn more about Elderberry in my blog post here:
Now, onto the recipe. Simply grab yourself a bottle of Pukka Elderberry syrup, or make up your own batch at home.
Then pour about 30ml into 500ml of kombucha. Ta-da!
Moscow Mule with Ginger Kombucha
Ok, so sometimes, the occasion calls for something stronger than a kombucha. If you’re looking to put a more healthy spin on an old classic, then Moscow mules made with ginger kombucha instead of ginger beer is your answer!
- 1 part vodka
- 3 parts ginger kombucha (make in advance)
- ½ lime, juiced
Fill a glass of choice with ice. Pour in 1 part vodka (about 50ml) and top it off with 3 parts kombucha (about 150-200ml).
Add a generous squeeze of lime and an optional lime wedge for garnish.
For added yum-factor, throw in a couple of cucumber pieces and a grind of fresh pepper.
If you want to learn more about fermentation, have a browse over this blog post:
- Candida Overgrowth: The Importance of Fermented and Cultured Foods on the Anti Candida Diet (Part Three)
Enjoy and have one for me hey?! 🙂
Have a delightful festive season!
Any questions? Drop into your local Nourish store to chat with our expert team and explore our full range of foods, supplements and skincare. You can also find our full product range in our online store.
*Please note that while we are knowledgeable about our products and nutrition, this blog should never be a substitute for medical advice and attention.
Please remember that you should always obtain the all-clear from your doctor before starting any new supplement plan or diet if you’re on any medication.