Cucumber Watermelon Kombucha is incredibly refreshing with a “cool” taste, a subtle sweetness, and lots of cooling carbonation. This is the perfect recipe for your mid-yardwork break.  It also has great potential for mixing into some poolside cocktails this summer! 

Cucumber Watermelon Kombucha: Tis the Season!

Summertime is just around the corner, and that means watermelon season is here too! I’m not sure about you, but we look forward to watermelon season all year long in my household.  It is our favorite delicious and nutritious bedtime or post-workout snack, and it is so refreshing!

Cucumber in this recipe means we are doubling down on the refreshing! Both of these wonderful ingredients have very high water content, so I recommend pureeing them to ensure you get a full ¼ cup per bottle of the flavor and sugars in your watermelon as well as about 1/8 cup of pureed cucumber. I have also found that cucumber slices can get a little too pickle-tasting for my liking, and pureeing them seems to tame this.  I also recommend starting with just a 2-day fermentation for this reason.

This recipe will contain a higher volume of fruit/veggie matter than usual due to the high water content in each.  This is totally fine—if you are worried about an explosion, you can always check your bottles a little earlier than usual.

If you are familiar with our recipes, go ahead and skip down to the recipe card! If you’re new here, you may want to read the notes below first. Happy fermenting!

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part.  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch and instructions to walk you through the process.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall.

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

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Cucumber Watermelon Kombucha Recipe

Watermelon cucumber kombucha is incredibly refreshing with a“cool” taste, a subtle sweetness, and lots of cooling carbonation. This is the perfect recipe for your mid-yardwork break. It also has great potential for mixing into some poolside cocktails this summer! 

Course Beverage, Drinks, Snack

Keyword cucumber, cucumber kombucha, cucumber watermelon, kombucha, summer kombucha, watermelon, watermelon kombucha

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle
• funnel

Ingredients

• 1/4 Cup Watermelon juice or pureed watermelon Make sure you use a full 1/4 cup after it has been pureed –watermelon has a high water content so this will provide the sugar needed to fuel the fermentation!
• 1/8 Cup Pureed cucumber
• 12-14 Ounces Fermented Kombucha

Instructions

• Puree your watermelon pieces & add 1/4 cup of puree/juice to each bottle with a funnel
• Puree cucumber slices & add 1/8 cup to each bottle
• Fill remainder of each bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy! Allow it to thoroughly cool in the fridge prior to opening.

Notes

*I recommend tasting this beginning on day 2.  I find that watermelon & cucumber ferment quite fast, & this keeps the cucumber from getting too much of a pickled taste

That’s all there is to cucumber watermelon kombucha! Enjoy!

How did you like this recipe?  We would love to know!  Please share your feedback by rating the recipe and/or commenting below. 

The post Cucumber Watermelon Kombucha Recipe appeared first on Bucha Brewers.

Like many of our recipes, you can choose to make it on the sweeter side or opt for a tarter end product; we have tested and thoroughly enjoyed all variations.  Our Cardamom Date kombucha recipe comes straight from our Second Fermentation Flavor of the Month Club; we share a flavor from our subscriptions every so often to put some healthy inspiration out there and give a sneak peek at our subscription recipes!

Cardamom Date Kombucha: Flavor of the Month

First things first: if you haven’t heard already, you need to know a thing or two about our Flavor of the Month club!  This is our second fermentation kombucha recipe subscription box.  Members receive 1-2 tasty and unique kombucha recipes each month, along with the premium organic ingredients necessary to make a gallon batch of each recipe.

This subscription saves you from scouring the internet for the perfect new recipe, and also saves you trips to the grocery store to find the unique ingredients that second fermentation kombucha recipes often call for.  Each Flavor of the Month recipe comes with premium ingredients for six 16-ounce second fermentation kombucha bottles, making it a perfect fit for your gallon brews.  This subscription box is a great option for new kombucha brewers looking to get more familiar with second fermentation flavoring options & processes.  It also makes a wonderful gift for the seasoned kombucha brewer in your life.

Cardamom: Green or Black?

If you are not very familiar with cardamom, the different varieties and options available can be a little overwhelming at first.

Let’s start with the two varieties of cardamom, which are green and black.  Believe it or not, these varieties offer significantly different flavor profiles.  Green cardamom offers a complex, yet more subtle flavor and is a great choice for a wider variety of dishes; the flavor of green cardamom is often described as citrusy with both sweet and spicy notes.

On the other hand, black cardamom offers a stronger smoky flavor.  It is actually dried over an open fire, so it is no wonder the flavor and aroma are quite aggressive.  Black cardamom is also described as piney and warming with menthol notes.  It is generally used in savory dishes.

So, which do you think would work best in this kombucha recipe?  We strongly recommend using green cardamom for this recipe.  The flavor pairs quite wonderfully with the caramelly sweetness of dates.  If you were to try this recipe with black cardamom, it would likely dominate the flavor.

Cardamom: Ground, Seeds, or Pods?

We highly recommend using whole green cardamom pods in this recipe.  A single pod offers the perfect amount of flavor for each bottle, keeps the prep process neater and easier, and ensures your cardamom will be fresh and flavorful.

If this is not an option for any reason, you can substitute green cardamom seeds or ground cardamom.  We would recommend substituting one whole pod for 12 seeds or ¼ tsp of ground cardamom, if necessary.

Cardamom Date Kombucha Recipe

Cardamom date kombucha is a wonderful recipe for this chilly time of the year, but it can be enjoyed year-round.  The flavor is warming, with a perfect balance of sweet and spicy.  We love how the caramelly sweetness of the dates pairs with the sweet and citrusy spice of green cardamom.

This is certainly a unique and flavorful recipe.  We hope you enjoy it as much as we do!  Go ahead and skip down to the recipe if you are familiar with kombucha second fermentation.  If not, read the notes below first.  Enjoy!

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part.  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch and instructions to walk you through the process.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall.

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

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Cardamom Date Kombucha

Our Cardamom Date Kombucha recipe is a unique must-try! Enjoy the pairing of caramelly dates with the sweet & citrusy spice of green cardamom

Course Beverage, Drinks, Snack

Keyword caramel kombucha, cardamom, cardamom kombucha, date, date kombucha, fermented, fermented foods, goji kombucha, kombucha, probiotic recipes, probiotics, spiced kombucha, unique kombucha

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 1 Piece Date Use up to 2 dates per bottle if you have a sweet tooth
• 1 Pod Green Cardamom
• 12-15 Ounces Fermented Kombucha

Instructions

• Slice date into small pieces and add to bottle
• Use your finger or a knife to create an opening in the cardamom pod, then add to bottle
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy! Remove cardamom pod & eat or strain date(s), per your preferences.

Notes

*Taste after 2 days fermentation if you like your kombucha on the sweet side. 

You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

That’s all for Cardamom Date Kombucha. Enjoy!

How did you like this recipe?  We would love to know!  Please share your feedback by rating the recipe and/or commenting below. 

The post Cardamom Date Kombucha Recipe appeared first on Bucha Brewers.

Mango Strawberry Kombucha

Our mango strawberry kombucha can be made on the sweet side if desired, or you can leave it to ferment a little longer for a deliciously tart brew.  Either way, you will end up a gorgeous-colored brew and a wonderful aroma.

On the sweet side, this is a fruity classic that kids and adults alike will love.  On the tart side, this is full of flavor and the lack of sweetness allows you to really take in the flavor of the strawberry and mango.  We love it both ways, but have found it can turn a little vinegary if left for too long!

Carbonation Galore!

Mango Strawberry Kombucha pulls in two of our favorites for carbonation, meaning this is a great recipe to try if you have been struggling to get the carbonation you want!  If you decide to leave your 2F bottles for longer, you will want to burp them with caution at least every 48 hours.  Strawberry and mango are both excellent ingredients for creating lots of fizz!

Fresh Ingredients

As always, we recommend using fresh strawberries and mango for the best results.  However, you can also use dried or frozen fruit.  We find that fresh ingredients provide the most carbonation (particularly when compared to frozen fruits).  Use fresh fruit when possible.  When you cannot, dried fruit works great too.  Fruit juices work very well, but often contain added sugars.  Finally, frozen fruit can be used as a last alternative.

Time to cut to the chase! If you are familiar with our recipes, go ahead and skip down to the recipe card now. If you’re a newbie here, we recommend checking out the notes below first. Enjoy!

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

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Strawberry Mango Kombucha Recipe

Mango strawberry kombucha is delicious, loaded with carbonation, and easy as can be to make! Give this fruity favorite a try.

Course Drinks, Snack

Keyword fermented, fruit, kombucha, mango, probiotics, strawberry, summer kombucha

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 3 Medium Strawberries
• 1/4 Cup Mango
• 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

• Slice strawberries into small pieces and add to bottle
• Slice small pieces of mango, and add up to 1/4 cup to bottle (Ideally, 1 mango should work for 6 bottles of kombucha)
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy! Eat or strain fruit, per your preferences.

Notes

*Taste after 2 days fermentation if you like your kombucha on the sweet side. 

You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

That’s all for Mango Strawberry Kombucha! We LOVE the fermented mango pieces, and highly recommend eating the fermented fruit in this one if you are up for it.

If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

How did you like this recipe?  We would love to know!  Please share your feedback by rating the recipe and/or commenting below. 

The post Mango Strawberry Kombucha Recipe appeared first on Bucha Brewers.

Watermelon in Kombucha

We love watermelon kombucha recipes thanks to the versatility of watermelon.  At home, I often make recipes in a pinch by adding leftover watermelon juice from our tubs of watermelon to our bucha.  It doesn’t get any easier than that!

Watermelon is notoriously sweet, but I find that it ferments quite a bit quicker than many fruits.  Juices generally ferment faster in my experience—this is likely due to the liquid form and resulting ease of access to the sugars that the yeast have.  Watermelon has an extremely high water content, making it about as close to juice as the edible part of a fruit gets.  This is likely why even the flesh of the melon (as opposed to just juice) ferments rather fast. 

Moral of the story: this recipe may contain two different sweet fruits, but I would recommend keeping a close watch on the fermentation if you want to keep it on the sweeter side.  In this warm summer weather, it often takes just 3 days before I end up with a vinegary watermelon kombucha!  We love a tart watermelon kombucha in my household, but those with sweeter tastes may want to taste bottles after just two days of fermentation.

Watermelon Goji Health Benefits

As you may know, watermelon and goji offer quite a few health benefits. Goji berries are high in antioxidants and immune-boosting vitamins.  Among their benefits are defense against cancer and aging, immune-system support, and defense against free radical damage in the body.  They have also been known to boost libido.  Goji berries pack a pretty big punch for their size!

As mentioned earlier, watermelon has an extremely high water content.  As a result, it is great for staying hydrated.  It also offers a wide array of vitamins, minerals, and antioxidants.  Amongst these is lycopene, which has been studied for many purported health benefits, including protection from sun damage and promotion of mitochondrial health.

As if the loads of probiotics, antioxidants, and other beneficial nutrients in kombucha itself weren’t enough!  Our Watermelon Goji kombucha recipe, like all recipes you will find on our site, is something of a health tonic.

Watermelon Goji Kombucha Recipe

Finally, onto the recipe.  While we use watermelon juice in order to simplify the recipe, you can certainly opt to use watermelon flesh (whether sliced or pureed is up to you).  We use dried goji berries, which are generally easy enough to find at your average health food store.

If you want this recipe on the sweet side, we highly recommend checking on it after two days of fermentation in warmer temperatures.  Otherwise, we still recommend checking it out on day 3 as it can ferment pretty quickly! 

This recipe produces a lovely pink-peach color.  On the sweet side, the watermelon and goji complement each other very well.  When tart, the two fruits keep the recipe well-balanced.  We love the LOADS of carbonation with this recipe too.  If you opt to eat the goji berries once fermented, you will likely find they are smuggling tasty little carbonation bubbles!  That’s enough talk for now—it’s watermelon goji bucha time!  If you are familiar with our recipes, go ahead and skip down to the recipe card now. If you’re a newbie here, we recommend checking out the notes below first. Enjoy!

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

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Watermelon Goji Kombucha Recipe

Our Watermelon Goji kombucha recipe is a crowd-pleaser: make it sweet and your kids will believe they have hit the soda jackpot, or make it tart and full of flavor that would make a watermelon Jolly Rancher jealous!

Course Dessert, Drinks, Snack

Keyword fermented, fruit, goji, goji kombucha, health drinks, kombucha, probiotic recipes, probiotics, summer kombucha, watermelon, watermelon kombucha

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 2 Tbsp Watermelon Juice (Fresh) may use puree or sliced watermelon as well
• 2 Tbsp Goji Berries (Dried)
• 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

• Add goji berries to bottle
• Use a funnel to add watermelon juice to bottle
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy! Eat or strain fruit, per your preferences.

Notes

*Taste after 2 days fermentation if you like your kombucha on the sweet side. 

You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

Want more recipes? Check out our Subscription!

That’s it for Watermelon Goji Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

How did you like this recipe?  We would love to know!  Please share your feedback by rating the recipe and/or commenting below. 

The post Watermelon Goji Kombucha Recipe appeared first on Bucha Brewers.

Mango Kombucha Recipes

Here at Bucha Brewers, we LOVE the flavor and texture resulting from a Mango kombucha.  As many of us know, mango has a relatively high sugar content.  For those of us aiming for a low-sugar diet, what better way to enjoy mango than by fermenting the sugar straight out of it?   Enjoy all of the wonderful mango flavor with less of the unwanted sugar and calories by fermenting mango in your kombucha!  The high sugar content results in plenty of fuel for your kombucha to build carbonation, as well. 

As if the wonderful flavor at a lower sugar content were not enough, mango brings a wonderful and unique texture to kombucha as well.  Mango kombucha tends to end up with a slightly thick texture reminiscent of a syrup. Thanks to the magic of fermentation, despite the syrupy texture, the flavor can end up anywhere from sweet to vinegary tart depending on your preferences (and the corresponding fermentation time).

Mango Sage Kombucha

Back to the main event! Our mango sage kombucha recipe is as easy as can be with just 3 ingredients.  The recipe is written for dried sage, but you can certainly opt for fresh sage if desired.  This recipe has also been adapted from our subscription to use fresh mango, but you can use dried mango as well. 

If you are not familiar with the flavor of sage, you are in for a treat!  The earthy minty flavor works surprisingly well with the sweet and starchy mango, creating a unique and refreshing kombucha.  This is certainly a change of pace from more common fruity kombucha flavors.

If you are familiar with our recipes, go ahead and skip down to the recipe card now! If you’re a newbie here, we recommend checking out the notes below first. Enjoy!

Herbs and Spices in Kombucha

Oftentimes herbs and spices take a backseat to the fresh fruits us kombucha home-brewers can use, but herbs and spices work very well with kombucha!  We have begun taking a look at more herb-focused recipes to showcase more of the versatility kombucha offers home-brewers.  Conveniently, these recipes are often even easier than fresh fruit-based recipes. 

Straining Your Kombucha

While we love recipes made with herbs and spices, we do recommend you strain them prior to drinking.  They are generally not quite as tasty or friendly in texture as fermented fruits!  We generally strain them as they are poured into a glass for drinking—this way you hold onto maximum carbonation for your finished product as well.

For recipes mixed with herbs and fruits, you can attempt to salvage your fermented fruit from the strained mixture if desired.  You can also eat the fruit and herbs together if you are not concerned about the strong herb/spice flavor.  Alternatively, you can also opt to toss both out when straining.

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

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Mango Sage Kombucha Recipe

Our Mango sage kombucha recipe is a great way to beat the heat this summer! It is sweet and thick with cool, earthy undertones to balance the brew. Give this unique recipe a try!

Course Dessert, Drinks, Snack

Keyword drinks, fruit, fruity, healing, health drinks, healthy snack, herb kombucha, immune boosting, kombucha, kombucha with herbs, mango, mango sage, probiotic recipes, probiotics, sage, spiced, spiced kombucha, tropical, unique kombucha

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 1/4 Cup Fresh Sliced Mango small enough to fit in bottle, or pureed.
• 1 tsp Dried Sage
• 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

• Add sliced mango to bottle, or use a funnel to add mango if pureed
• Add 1 tsp dried sage to bottle
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy! We recommend straining out ingredients prior to drinking this one.

Notes

*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

Want more recipes? Check out our Subscription!

That’s all there is to Mango Sage Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

How did you like this recipe?  We would love to know!  Please share your feedback by rating the recipe and/or commenting below. 

The post Mango Sage Kombucha Recipe appeared first on Bucha Brewers.

Spiced Elderberry Kombucha: Flavor of the Month

First, if you haven’t heard already, you need to know a thing or two about our flavor of the month club!  This is our second fermentation kombucha recipe subscription box.  Members receive 1-2 UNIQUE and DELICIOUS recipes each month, along with the premium organic ingredients necessary to make them!  This subscription saves you from scouring the internet for the perfect new recipe, and also saves you trips to the grocery store to find the unique ingredients in creative kombucha recipes! 

That’s right—we handle all of it for you! Each Flavor of the Month recipe also comes with ingredients for six 16-ounce 2F bottles, making it perfect for your gallon brews.  Want to give it a try?  Take advantage of our promo before March ends and lock in your subscription at a discounted rate!

Elderberry Health Benefits

Odds are you’ve already heard some pretty big claims about the health benefits of elderberries.  Let’s take a high-level look.  Elderberry has actually been shown to reduce the duration and severity of flu and cold symptoms in scientific studies.  Pretty neat!  Elderberry is also packed with antioxidants and vitamins known to boost your immune system, reduce inflammation, and even fight cancer and harmful bacteria.  While it’s unlikely that any single food or substance will turn you into a superhuman overnight, elderberry sure isn’t going to hurt!  Combine this with benefits already present in kombucha and cinnamon, and you’ve got a serious health tonic with Spiced Elderberry Kombucha!

Spiced Elderberry Kombucha Recipe

Finally, onto the Spiced Elderberry Kombucha recipe.  Despite its simplicity, this recipe ends up with an excellent flavor, color, and consistency.  The cinnamon is pretty subtle as we like the focus on the elderberry here.  Feel free to use up to a full teaspoon of cinnamon if you’d like a stronger spice flavor.

You can certainly opt to use ground cinnamon or cinnamon sticks if you’d like.  You can also use an elderberry syrup instead of dried elderberries and sugar if preferred.  Whatever you do, make sure you use a form of cooked elderberries.  Raw elderberries actually contain serious toxins, which are destroyed through cooking. 

If you are familiar with our recipes, go ahead and skip down to the recipe card now!  If you’re a newbie here, we recommend checking out the notes below first.  Enjoy!

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

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Spiced Elderberry Kombucha

What happens when you combine a load of health benefits with incredible flavor?  Spiced Elderberry kombucha happens!  This recipe is simple, delicious, and also offers a unique set of immunity-boosting health benefits.

Course Dessert, Drinks, Snack

Keyword cinnamon, drinks, elderberry, fruit, healing, health drinks, herb kombucha, immune boosting, immunity, probiotic recipes, probiotics, spiced, spiced kombucha, superfood

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 2 tsp Dried Elderberries
• 1/2 tsp Cinnamon Chips can use ground cinnamon or sticks instead
• 1 tsp cane sugar
• 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

• Place a funnel in bottle and add elderberries.
• Add cinnamon and sugar to the bottle.
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy! We recommend straining out ingredients prior to drinking this one.

Notes

*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

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That’s all there is to Spiced Elderberry Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

Have any questions or comments? Do you prefer fruity kombucha flavors, or herbal flavors? We would love to hear from you– feel free to comment below. Enjoy!

The post Spiced Elderberry Kombucha Recipe appeared first on Bucha Brewers.

We LOVE pineapple recipes—they are full of carbonation, and offer quite a bit of versatility.  When you ferment for just a couple of days, you will end up with a sweet and almost syrupy kombucha.  Ferment for longer, and you will maintain the tropical flavor while turning the sweetness into a tasty tang.  We love this pineapple turmeric kombucha recipe both ways; the turmeric provides a warmth that pulls up the tangy flavor, and also complements the sweetness the pineapple starts with. 

Ingredients in Pineapple Turmeric Kombucha

We use fresh pineapple and dried, ground turmeric for this recipe.  However, you can definitely change this up!  Fresh turmeric or cut and dried turmeric works.  Anything from dried pineapple to canned pineapple can work as well.  Just be careful to monitor the amount of sugar used as some dried and canned pineapple products contain added sugars.  No one wants to deal with a kombucha explosion!

SCOBYs and Spices

As you likely know, baby SCOBYs often form in our second fermentation bottles.  There is nothing wrong with this!  Oftentimes, recipes with spices in them tend to see the spices assimilating with the SCOBY, turning the combination into a spiced SCOBY glob.  We’ll be honest: this doesn’t look pretty : )  However, you can use it to your advantage!  Instead of drinking clumps of spices, you can simply remove the big SCOBY/spice glob prior to drinking.  This will generally contain a majority of the spices, and the flavor will already have been pulled into your kombucha.  Use a fine strainer if you are having any trouble with this. 

Of course, you can also consume the spices and even the SCOBY.  There is certainly no harm, and you may even reap additional benefits!  If you are curious, but a little intimidated by the gooey glob, make a smoothie!  We often use our kombucha in everything from dessert to workout smoothies, and these little SCOBYs blend up so well you’ll never know they were there to begin with!

Make Pineapple Turmeric Kombucha

Enough chatter—time for you to experience pineapple turmeric kombucha for yourself!  If you are familiar with our recipes, skip down to the recipe card below.  If you are new to brewing, we recommend reading the paragraphs below prior to moving on. 

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

Print

Pineapple Turmeric Kombucha

Pineapple turmeric kombucha is simple and full of flavor! The warmth and spice of the turmeric combined with the sweetness of the pineapple makes for a great combination, and the pineapple gives off lots of carbonation. Enjoy! 

Course Dessert, Drinks, Snack

Keyword fruit, pineapple, probiotic recipes, probiotics, spiced kombucha, tropical, turmeric

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 1/4 Cup Fresh Pineapple slices slice small enough to fit in bottle, mush, or puree
• 1/2 tsp Ground Turmeric
• 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

• Add fresh pineapple slices to the bottle
• Place a funnel in bottle and add turmeric.
  
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy!**

Notes

*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

**You may strain pineapple pieces out of kombucha prior to drinking if preferred.  It is fine (and delicious/nutritious) to eat them as well!  

Want more recipes? Check out our Subscription!

That’s all there is to Pineapple Turmeric Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

Have any questions or comments? How much carbonation did you end up with? We would love to hear from you– feel free to comment below. Enjoy!

The post Pineapple Turmeric Kombucha Recipe appeared first on Bucha Brewers.

Herbs and Spices in Kombucha

Oftentimes herbs and spices take a backseat to the fresh fruits us kombucha home-brewers can use, but herbs and spices work very well with kombucha!  We will be taking a look at more herb-focused recipes in the near future to showcase more of the versatility kombucha offers home-brewers.  Conveniently, these recipes are often even easier than fresh fruit-based recipes. 

We know it can be difficult to get a small amount of herbs and spices for your recipes at a lower cost.  You can try ordering in bulk and building these ingredients into your recipes more frequently.  If you’re not sure you want to commit to this yet, check out our Flavor of the Month second fermentation kombucha subscription box.  This subscription delivers premium organic ingredients to your door along with a new and exciting recipe made for brewing a gallon of kombucha at a time.  Our lavender lemongrass kombucha is actually a recipe pulled from our flavor of the month subscription!

Straining Your Kombucha

While we love recipes made with herbs and spices, we do recommend you strain them prior to drinking.  They are generally not quite as tasty or friendly in texture as fermented fruits!  We generally strain them as they are poured into a glass for drinking—this way you hold onto maximum carbonation for your finished product as well.

Lavender Lemongrass Kombucha Recipe

We use organic dried lavender and lemongrass for our Lavender Lemongrass recipe.  However, you can definitely use fresh variations of the ingredients if this works better or is more convenient for you.  We can assure you—and you may learn for yourself—you are NOT sacrificing flavor with these dried herbs!

As mentioned above, the herbs in this recipe give the kombucha a unique type of thickness.  We really enjoyed this and hope you do too.  It seems to hold even more flavor this way.  The color is not too different from plain fermented kombucha—you end up with a slightly more “golden” look. 

Enough of us raving about this recipe—time for you to experience it firsthand!  If you are familiar with our recipes, go ahead and skip to the recipe card below.  If you are a newbie here, we recommend reading the notes below before moving on to the recipe.  Enjoy!

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

Print

Lavender Lemongrass Kombucha Recipe

Lavender Lemongrass Kombucha is a flavorful and rejuvenating change of pace from more common fruity kombucha flavors. Our lavender lemongrass kombucha recipe is as easy and delicious as can be– see for yourself!

Course Dessert, Drinks, Snack

Keyword herb kombucha, kombucha, kombucha with herbs, lavender, lavender lemongrass, lemongrass

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 2 tsp Dried Lavender
• 1 tsp Dried Lemongrass
• 1 tsp cane sugar
• 12-14 ounces fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

• Place funnel in top of bottle
• Use funnel to add lavender, lemongrass, and sugar to bottle
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
  
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy! We recommend straining out the herbs prior to drinking this one.

Notes

*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

Want more recipes? Check out our Subscription!

That’s all there is to Lavender Lemongrass Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

Have any questions or comments? Do you prefer fruity kombucha flavors, or herbal flavors? We would love to hear from you– feel free to comment below. Enjoy!

The post Lavender Lemongrass Kombucha Recipe appeared first on Bucha Brewers.

While we used fresh pineapple for our pineapple ginger kombucha recipe, you can definitely use canned or dehydrated pineapple if preferred.  You could even use pineapple juice!  Just keep an eye out for added sugars—if you are health-conscious, this is something you might want to avoid for obvious reason.  If you don’t mind the extra sugar, we still recommend you be mindful of it for the sake of carbonation.  ¼ cup of fresh pineapple is quite a bit different from ¼ cup of sugar-added pineapple juice and could potentially result in a 2F explosion! 

Pineapple Ginger Kombucha is perfect for enjoying warm weather poolside, but it is also a great mini-escape from the brutal winter we are currently experiencing!  This is another one that serves as tropical paradise in a glass.  It is also likely to be popular with both kombucha addicts and newbies or kids.

That’s it for now!  If you are familiar with second fermentation, go ahead and skip down to the recipe.  If you are a new brewer or not familiar with our recipes, we recommend reading the sections below first.  Enjoy!

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

This recipe is written out for a single 16 oz bottle.  If you are brewing kombucha by the gallon, you should end up with enough to make 6-7 16 oz bottles of this recipe.  We generally multiply the recipe by the number of bottles we plan on using, slice and/or puree all of the ingredients at once, and split the ingredients evenly between the bottles afterwards.  Do whatever is easiest for you!

Print

Pineapple Ginger Kombucha

Pineapple Ginger Kombucha has a perfect balance of warmth and sweetness! This recipe is sure to be enjoyed by all.

Course Dessert, Drinks, Snack

Keyword ginger, healing, health drinks, pineapple, probiotic recipes, probiotics, tropical

Prep Time 10 minutes minutes

Servings 1 bottle

Equipment

• 16-ounce glass flip-top bottle

Ingredients

• 1/4 Cup Fresh Pineapple slices slice small enough to fit in bottle, mush, or puree
• 2 tsp Fresh Ginger remove skin and slice small enough to fit in bottle
• 12-14 ounces Fermented kombucha Enough to top off the bottle, leaving approx. 1 inch of headspace

Instructions

• Add fresh pineapple slices to the bottle
• After removing skin from ginger and slicing, and pieces to bottle
  
• Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy!**

Notes

*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

**You may strain fruit/ginger pieces out of kombucha prior to drinking if preferred.  It is fine (and delicious/nutritious) to eat them as well!

Want more recipes? Check out our Subscription!

That’s all there is to Pineapple Ginger Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

Have any questions or comments? How much carbonation did you end up with? We would love to hear from you– feel free to comment below. Enjoy!

The post Pineapple Ginger Kombucha Recipe appeared first on Bucha Brewers.

Spiced Apple Pie Kombucha for the Holidays

This recipe is also PERFECT for the holidays.  It has an apple-cider type of flavor, making it a great option for friends and family not accustomed to kombucha.  It is a great kombucha “starter” recipe in this sense, and the spiced apple pie flavor is also perfect for the holidays for us kombucha fanatics

We have tried this recipe with everything from red delicious apples to opals and granny smiths—the spiced apple pie kombucha comes out delicious and full of flavor no matter the apple!  If you are looking for more of a traditional apple pie flavor, you can’t go wrong with granny smith apples. 

To make this recipe even easier, we usually make a large batch of spice mix in the beginning of fall.  We use this spice as the base for our pumpkin spice kombucha, and it works excellent as a base for our spiced apple pie kombucha as well!  Take note if you enjoy pumpkin spice kombucha too! Save yourself some extra work and just make a big spice blend for fall and winter.  These spices work great in pumpkin pie, spiced-apple pie, and other wonderful holiday recipes. 

Primary Fermentation + Airtight Glass Bottles

FYI, this is a second fermentation kombucha recipe.  That means you need to have kombucha that has already completed the initial fermentation process on hand.  Both are truly very simple—waiting for your primary fermentation kombucha to work its own magic is the toughest part!  If you don’t know where to begin with brewing kombucha, no worries!  We offer a Kombucha Starter Kit with everything you need to brew your first batch!  It also comes with very straightforward instructions.

This recipe also requires airtight glass bottles.  These are a staple for kombucha home brewers.  I recommend getting 16 oz swing-top bottles; our recipes are written for them, they are a convenient size for drinking directly from the bottle, and they work well with kombucha overall! 

Scale to Your Batch

Please note unlike our usual recipes, this spiced apple kombucha recipe is written for six 16 oz bottles.  While we often write our recipes per bottle, this one just makes more sense to do with a bigger batch.  There are several different spices involved, and the measurements become rather tedious for small batches.  Knock it out all at once, or scale the recipe back to whatever you need!  The recipe is written to work out perfectly for a gallon of primary fermented kombucha.

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Spiced Apple Pie Kombucha

This Spiced Apple Pie Kombucha recipe delivers warmth and the incredible flavor of apple pie. Try it for a little slice of heaven to warm you up this winter!

Course Dessert, Drinks, Snack

Keyword apple, apple pie, cinnamon, drinks, fall recipes, health drinks, holiday, kombucha, nutmeg, probiotic recipes, probiotics, spiced, spiced kombucha

Prep Time 10 minutes minutes

Servings 6 bottles

Equipment

• 6 16-ounce glass flip-top bottles

Ingredients

Spice Mixture (makes a little extra)

• 1 tbsp Ground ginger
• 1 tbsp Ground Cinnamon
• 1 tsp ground nutmeg
• 1 tsp allspice
• 1/2 tsp clove

Primary

• 2 Apples
• 1 Gallon Fermented kombucha Enough to top off each bottle, leaving approx. 1 inch of headspace

Instructions

• Slice apples into small pieces, adding 1/3 apple to each bottle
• Add all spices together, mixing thoroughly to evenly distribute spices
• Add 1 tsp of spice mixture to each bottle
• Fill remainder of each bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
• Seal bottle and move gently to combine ingredients
• Allow kombucha to ferment in a dark, warm space for 2-3 days*.  Then, begin tasting daily.
• Once kombucha meets your flavor preferences, refrigerate it and enjoy!** I like to garnish mine with a cinnamon stick

Notes

*You may want to “burp” bottles (AKA lift lid slightly to release excess carbonation) on a daily basis.  If there isn’t much pressure to be released after 24 hours, try every other day.

Start with 2 days if you want a sweet kombucha, and 3 days if you would prefer it on the tart side.

**You may strain fruit pieces and spices out of kombucha prior to drinking if preferred.  It is fine (and delicious/nutritious) to eat them as well!

Want more recipes? Check out our Subscription!

That’s it for Spiced Apple Pie Kombucha! We hope you enjoy it. If you love our recipes but aren’t a fan of hunting down ingredients, be sure to check out our Second Fermentation Subscription!

Have any questions or comments? Did you try a different spice combination? We would love to hear from you– feel free to comment below. Enjoy!

The post Spiced Apple Pie Kombucha appeared first on Bucha Brewers.