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!
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).