Looking for some fizzy new flavor ideas for your homemade kombucha? Here are 19 of our best kombucha flavors, from refreshing ginger to cozy pumpkin spice!
While kombucha can be a labor of love, sometimes taking weeks between when you start making a SCOBY to when you take your first sip, this step makes it all worthwhile…the flavoring!
Read on to learn the secrets to flavoring your kickass kombucha, or click the links below to jump around the post.
What is the second fermentation?
Flavoring kombucha takes place in what we call the second fermentation. While the first fermentation transforms tea into kombucha, the second fermentation takes that kombucha and carbonates it! To carbonate the kombucha we do two things:
- Seal it: Bottling the kombucha in an airtight fermentation grade bottle will trap the carbonation, making the kombucha fizzy.
- Add sugar: Adding sugar (like fruit, honey, or table sugar) gives the yeasts and bacteria in kombucha something to “eat”, and they make carbonation as a result!
Having trouble with flat kombucha? Check out our troubleshooting guide to fizzy kombucha here!
How to flavor kombucha
So you’ve got kombucha from a first fermentation and now it’s ready for the second fermentation, so let’s add your flavors! Here’s a quick guide for how to flavor kombucha:
- Pour kombucha into fermentation bottles, leaving a little space at the top to add your flavors and to allow breathing space.
- Add flavors, like fruit, sugar, honey, or table sugar.
- Seal tightly. An airtight seal is important for creating carbonated and fizzy kombucha.
- Ferment for 3 to 10 days, somewhere dark and room temperature, until it reaches the carbonation level of your liking.
- Strain (optional) to remove debris before serving.
Best kombucha flavors
After brewing homemade kombucha for years (and helping hundreds of people brew their own too), I’ve settled on a few favorites. Here are my top 19 best kombucha flavors you can make at home!
This Lemon Ginger Kombucha is a classic citrus flavor that has quickly become my easy go-to kombucha flavor.
This Peach Pie Kombucha recipe has juicy peaches, maple syrup, and a hint of vanilla (in other words, you’re going to love it!)
A fruity brew that has a gorgeous color and adaptable flavor (I love adding lemon, ginger, or vanilla to it!)
Strawberry Kombucha is classic fruit flavor that's great on it's own or in Kombucha Floats!
This Mojito Flavored Kombucha is refreshing, zesty, and makes for a fun non-alcoholic cocktail (but of course, you can sneak in some booze too!)
This seasonal flavor is full of fresh pumpkin puree and seasonal spices, making for a rich and delicious brew.
With sweet apples and cinnamon, this kombucha ferments into a bubbly drink that tastes a bit like apple cider
This Ginger Pepper Kombucha recipe takes classic ginger kombucha and gives it a spicy kick!
The sweet mango balances out the tart kombucha and transports you right to a beach on Hawaii.
Not so much a flavor (but a way of life). This is my favorite way to enjoy kombucha! (Recipe on our new kombucha website, BrewBuch.com!)
This Pineapple Basil Kombucha is delightfully tropical with an herby twist!
Inspired by the widely popular Trilogy™ Kombucha, with refreshing flavors of raspberry, lemon, and ginger! (Recipe on our new kombucha website, BrewBuch.com!)
A cool weather flavor full of juicy pears and warming spices! (Recipe on our new kombucha website, BrewBuch.com!)
A classic combo that you probably haven't tried yet! (Recipe on our new kombucha website, BrewBuch.com!)
They say what grows together goes together, and this Rosemary Grape Kombucha is delicious evidence of that. (Recipe on our new kombucha website, BrewBuch.com!)
A sweet and fragrant flavor that tastes like a cross between berry pie and cream soda! (Recipe on our new kombucha website, BrewBuch.com!)
A health-packed way to supercharge your kombucha. (Recipe on our new kombucha website, BrewBuch.com!)
A simple, festive flavor for serving at holiday get togethers. Spruce it up by adding some pomegranate arils before serving! (Recipe on our new kombucha website, BrewBuch.com!)
An antioxidant packed fermented brew that even the beet haters might like! (Recipe on our new kombucha website, BrewBuch.com!)
Kombucha Flavoring FAQ
Frozen fruit can be used to make kombucha, just be sure to thaw it before adding it to the kombucha.
Yes! The acidity of the kombucha preserves the fruit, meaning it is just as edible as the kombucha is drinkable!
Herbs add a fun new dimension to homemade kombucha! For hardy herbs (like rosemary or thyme), simple add the whole sprig. Tender herbs (like mint or basil), can be added on the stem, roughly chopped, or blended.
Have a flavor you love but don’t see here? Comment below so we can all get some inspiration! I’ve also found some of the best kombucha flavors on Reddit. Have more questions that aren’t listed here? Comment below and I’ll get back to you soon! (Or scan through over 500 questions and answers in our complete guide to homemade kombucha).
March says
Hey thanks so much for your recipes they are so helpful in getting amazing Kombucha just like in the stores! I was wondering if you had a recipe for cola flavoured kombucha? My husband requested it and I found some recipes for natural cola syrup but I wasn’t sure how to add those to the kombucha brewing process?! Thanks heaps!!
Sarah says
Oooh this is such a great idea! I haven’t tried it so I can’t say for sure, but I would try adding 1 to 2 tablespoons of syrup per 4 cups of kombucha (in the second fermentation). Would love to hear how it goes if you try it out! I’ll add it to my list of flavors to experiment with 😀
Gary says
I’m just about to do my first fermentation after making a nice healthy scoby following your directions, but I’m curious what differences you have seen if you chop and crush tender herbs versus just chopping them? My understanding is that crushing herbs helps to release the oil in the herbs which can extract more flavor.
Sarah says
That’s a great question, Gary! I haven’t tried it out, but I could see it making the kombucha more herby.
STella says
A few herbs (rose petals are a little like this) can become bitter when bruised as opposed to chopped or just stirred in. I’ve noticed this especially with astringent flowers with a delicate scent- the scent almost becomes overpowered and the astringency takes over when they are crushed. These plants might need to be treated more gently- has anyone else noticed this?
Liz says
Hi Sarah.
I’m almost ready to start bottling my first batch and I’m very excited. I think I’m going to try something simple for my first flavour (probably lemon/ginger) but wondered what you thought about elderflower? Would you put the whole flowers in, or add a little syrup /cordial??
Thanks
Sarah says
I’ve only used elderflower syrup before, but it turned out great!
ABee says
Will flavoring in the second fermentation lead to alcohol production? Why or why not? I’d really like to keep it alcohol free.
Sarah says
I don’t think it would make any more alcohol than what 1F makes, because it’s generally the same process. With that said, there will be some alcohol (read a bit on that here if you’re interested).
Carla Lamb says
Strawberry Lime
Cranberry cinnamon
Strawberry banana
Cinnamon vanilla
Orange vanilla
Those are a few that I’ve had success with
Sarah says
Yummm those all sounds delish! 😀
Mireille says
If I want to do my F2 in the 1 gal jar so I can strain before putting into bottles, would putting a sealed lid on the jar be a good idea to get fizz?
Sarah says
Yep, you would need to seal it in order to get carbonation. This would need to be in a jar separate from your SCOBY, and ideally made for carbonation (flip top bottles are best). Happy brewing!
Todd Hausman says
Thanks for the great flavor suggestions! We have loved doing Fig Lemon.
Sarah says
That sounds delish! I’ll have to give it a go 😀
Susan woo says
Does straining, after 2nd ferment and before before chilling, make it less carbonated?
Sarah says
It will remove a little carbonation. I usually just strain it right before serving to prevent loss of carbonation! 😀
Jenny Dunkley says
I love the organic PASSIONFRUIT flavoured kombucha …. and would love a recipe for PASSIONFRUIT. Thanks
Sarah says
I’ll try it out on an upcoming batch! 😀
Linda L says
Try hibiscus. You can buy bags of dried hibiscus flowers on Amazon or at Walmart online. Amazing flavor, gorgeous color (deep magenta) & hibiscus has tons of health benefits.
Nate says
Is it ok to have the bucha under water seal during the first fermentation?
Sarah says
It shouldn’t be tightly sealed in the first fermentation. Just cover with a cloth! 😀
Freja Henke Jones says
Hi!
I tried to follow your recipe and did the 2nd fermentation for 4 days. I love really fizzy drinks so I was hoping it would get super carbonated. Unfortunately, the drink fizzed over and I lost at least half the kombucha. The problem is, the kombucha that was left was completely flat. Do you know why this is? My goal is to get it really fizzy without it fizzing over. 🙂
Thanks!
Sarah says
Try burping it more regularly (simply opening the bottles to let out extra carbonation). This should help keep carbonation in the liquid 😀
Klay says
A trick to burping is to not flip the metal lever on your flip top (this will release a torrential surge of liquid as you have already observed) but to put the fingernail of your thumb under the seal and lift it up whilst maintaining the integrity of the metal flip top lever positioning. This makes it so that an air tight seal is achieved by simply releasing your thumb which allows you to have more control of the gases being released from the liquid. Repeat until no more gas is being released and put it back to carbonate more. Two days or so of the second ferment is all it should take. It you wait too long it gets quite vinegary and unsatisfactory in my opinion but the carbonation would be the same as water can only be so saturated with CO2 and will let off the rest of it under the limited amount of pressure that can be attained in a buch flip top bottle. Keep working with it and be patient with the process. Experiment. Happy brewing.
Kristen Morgan says
Successfully completed our first ferment, and already super excited! We ran into a problem we didn’t expect, though: no plastic bottles in the house! I can buy something, of course, but is there a safe burping frequency you would recommend for if this happens again? Every day? Every other day? Thanks!
Sarah says
Start with everyday, then work your way to longer intervals if you notice there isn’t much carbonation 😀
sharon says
How can I make coconut kombucha? And how does it taste mixing kombucha with coconut?
Sarah says
I haven’t actually tried this one yet! You may ask the members of our Facebook group, I’m sure someone has tried it!
EVE says
Hey Sarah! Just one little question… are we supposed to take SCOBY out in the second fermentation? Thanks!
Sarah says
Yep! The SCOBY is used to start a new first fermentation, while the liquid portion goes onto the second ferm.
Adam Shaw says
Apricot Kombucha is my go to!
Jules Amanita says
Some of my favorite flavors are orange fennel (made with orange juice, zest, fennel greens, + anise seeds), raspberry thyme, ginger + mixed berry, pomegranate cardamom, and strawberry basil. I generally like to mix a fruit with an herb or spice.
I’m going to be trying persimmon and spicebush berry this week, which will be my first entirely foraged kombucha flavor. I’ll let y’all know how it goes
Patrick says
Good tutorial.
Connie says
How about a cranberry Kombucha flavor?
Sarah Bond says
Oooh that would be delish!!
Marsha DeCaria says
Have you ever done a Lilikoi? Some people called this fruit passion fruit. Wonder what else you could use with the Lilikoi
Sarah Bond says
I haven’t but it sounds delicious! I think pineapple, orange, and/or guava would all be delicious with it.
elizabeth says
I appreciate your amazing website and knowledge! I bookmarked it so I can come back to your website over and over again! It’s very easy to navigate & read, and you’re straight forward. It’s also visually appealing outside of the navigation (colors, text, layout, etc.). I appreciate your tips & ideas for supplemental ingredients. I am SO EXCITED to try all of these fun recipes for Kombucha, and also to come back and visit your recipe index, vegetarian knowledge, meal planning, and about traveling also! You are inspiring all of us!
Sarah Bond says
Aw, thanks so much Elizabeth! I’m so happy you found Live Eat Learn! 😀
elizabeth says
I swear there were many other kombucha flavors that I saw a week ago that I can’t find now 🙁 Did you take them down?
elizabeth says
NVM! I actually found them!
Sarah Bond says
You may have been on our sister site, Brew Buch! Check out ALL of our kombucha flavors on Brew Buch.
Ashely Rucker says
I an 4 days into my 2nd fermentation and I noticed in the bottles that there is a layer towards the top almost like a scoby is forming. Is that okay?Did I do something wrong?
Sarah Bond says
That’s totally normal! Happy brewing 😀
L says
What about lavender kombucha? I’ve had it. Very relaxing
Sarah Bond says
We have a lavender kombucha recipe here actually! 😀
G BOHANAN says
Can you use home canned fruit (blueberry apple peach pineapple cherries)
Sarah Bond says
Yes! 😀
levi says
have you ever tried strawberry and mint
realy good
Mary mieres says
using herbs and spices, I’d like to have more recipes with basil and sage and peppermints.