I’ve played around quite a bit with seasonal flavorings. It was berry season when I first started brewing, so I made quite a bit of strawberry and strawberry-banana. Those were my son’s favorites. Later, I made blueberry, and then raspberry, all with local organic berries from Sam Kedem’s farm. I made a wildcrafted triple-berry batch with thimbleberries, raspberries, and serviceberries all picked in Finland, MN, during our August boatbuilding week. In the fall, I gathered Concord grapes from the grounds of my mother-in-law’s apartment complex near Clifton French regional park. Of course, ginger and lemon-ginger are old standbys. Now for the holidays, I’m tinkering with a cranberry/citrus/ginger formula.

With the ginger and lemon-ginger, I have put grated ginger and lemon zest directly into the bottles, though lately I’ve been squeezing out the ginger juice and just using ginger and lemon juices instead of gratings and zests. Then I don’t have to strain the end product for my son.

With the berries and grapes, I make homemade juice concentrate “goo” by Vitamixing the fruit and straining it through a nut milk bag. I use anywhere from one teaspoon to one tablespoon of goo per 16-oz bottle.

I have also flavored with store-bought concentrates, like Knudsen Juice concentrates or Natural Elderberry Concentrate. Next year I hope to gather wild elderberries since they are so medicinal.

My mother-in-law started flavoring her kombucha by transferring her entire batch into another large storage jar and adding an herbal/flavored tea bag.

If you do a google search or browse the Kombucha Tribe, I’m sure you’ll find many more options.

If you’ve whipped up some fun flavors, tell me about it here!


5 Responses to “Kombucha Flavoring Possibilities”

  1. 1 Michael Iannarino December 30, 2009 at 7:52 am

    Joyful Girl,
    Do you add any sugar to the fruit before you bottle to enhance carbonation. Or have you tried any type of jam preserves. One problem I do have is if there is too much sugar the bottle becomes a geyser when you open it and you lose 2/3 of the Kombucha. Does yours still have a slightly sweet taste? You can call me toll free at my business if you would rather talk. Tell my receptionist it is Kombucha related. 1-800-810-0241

    Michael Iannarino

    • 2 ajoyfulgirl February 12, 2010 at 10:23 am

      Michael…The first few times I bottled, I added just a pinch of sugar to each 16-oz bottle. Later, I experimented with adding just 1/8 to 1/4 tsp natural raw local honey to each bottle. I’ve since stopped doing that, as we don’t appreciate the fizz as much as some folks do (it upsets my 8-yo son’s tummy), we don’t mind the sour, and we don’t want the extra sugar in our diet. It’s really a matter of personal preference. A word of caution on the fizz factor…if you are storing your bottled kombucha at room temperature, especially if you’ve added sugar to create what is known as a “second ferment,” please store your bottles in a cabinet or box or some other “safe” place in the event a bottle cracks or explodes. I have heard horror stories about explosive bottles.

  2. 3 Robert Myers February 9, 2010 at 8:28 am

    Could you give some idea what i could use?

  3. 5 madame kazam February 23, 2010 at 3:22 pm

    for those who appreciate the fizz, i’ve found that my kombucha gets fizzier during secondary fermentation when i add complex sugars instead of refined sugars. i recently started experimenting with date or prune juice puree as a sweetener during secondary fermentation, where i soaked the dates in water for a few days, removed the seeds, and then food processed the combination to make a syrupy goo – it looks pretty nasty, but it’s a healthier and more natural sweetener than granulated sugar. i also experimented with adding applesauce, because it’s got the complex sugar of apples for the yeast to feed on for that fizzy effect. try em out and let me know what you think!

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