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19 Best Kombucha Flavors

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!

Collage of best homemade kombucha flavors

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:

  1. Seal it: Bottling the kombucha in an airtight fermentation grade bottle will trap the carbonation, making the kombucha fizzy.
  2. 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!

Peach kombucha in bottles on a white background

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:

  1. Pour kombucha into fermentation bottles, leaving a little space at the top to add your flavors and to allow breathing space.
  2. Add flavors, like fruit, sugar, honey, or table sugar.
  3. Seal tightly. An airtight seal is important for creating carbonated and fizzy kombucha.
  4. Ferment for 3 to 10 days, somewhere dark and room temperature, until it reaches the carbonation level of your liking.
  5. Strain (optional) to remove debris before serving.
Ingredients to make blueberry kombucha

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!

Kombucha Flavoring FAQ

How can you flavor kombucha with frozen fruit?

Frozen fruit can be used to make kombucha, just be sure to thaw it before adding it to the kombucha.

Can you eat the fruit from kombucha?

Yes! The acidity of the kombucha preserves the fruit, meaning it is just as edible as the kombucha is drinkable!

Can you add herbs to kombucha?

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).

Hi, I’m Sarah!

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Comments (10)

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  1. 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!!

    1. 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 😀

  2. 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.

    1. Sarah says:

      That’s a great question, Gary! I haven’t tried it out, but I could see it making the kombucha more herby.

  3. 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

    1. Sarah says:

      I’ve only used elderflower syrup before, but it turned out great!

  4. 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.

    1. 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).

  5. Carla Lamb says:

    Strawberry Lime
    Cranberry cinnamon
    Strawberry banana
    Cinnamon vanilla
    Orange vanilla

    Those are a few that I’ve had success with

    1. Sarah says:

      Yummm those all sounds delish! 😀

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