How to flavor home brewed Kombucha

Kombucha is such a wonderful beverage. Filled with probiotics and vitamins (especially B and C More health benefits) and has been linked to helping with many ailments such as arthritis,  allergies, bowel issues, etc. I'm sold and I just love the taste, especially when I flavor it. Here are a few of my favorite recipes - Raspberry ginger, and Mango/Pineapple ginger

Finished Bottled Kombucha

I do a 2 stage process with the final stage bottling in air tight containers to achieve some good carbonation. WARNING - If you let the bottled version ferment too long, it may blow up like a shaken soda on a hot day. :) I have had this happen a few times, and I am sure will continue to happen, but I have a few tips to help mitigate the over fizz..


Materials
1/2 gallon or quart mason (canning) jars with plastic covers (or place plastic wrap over the mouth of the jar before adding the metal lid and ring)
Plastic strainer
Funnel
air tight bottles (I have both clear and colored 'fancy' bottles and blue grolsch bottles)
Freshly fermented Kombucha (SCOBY and starter liquid removed)
Fresh or frozen fruit (Raspberries, Mango and Pineapple)
Herbal flavorings (Nettle leaf, ginger, tumeric, mint, you name it)
Old fashion ice cube tray
Ziplock type bags

Raspberry - Ginger Kombucha
1 10oz bag of frozen Raspberries
1 inch piece of ginger (pealed)

1) Place raspberries in a food processor, blender or immersion blender and puree. If using a food processor add the ginger as it will pulse it small enough. I grate it with a microplane grater.

2) Fill ice cube trays with ~2 tbs per cube of the mixture. Freeze till solid

3) Place 2 frozen cubes ~ 1/4 c of the frozen raspberry mixture into a 1/2 gallon mason jar and fill with fresh brewed kombucha. Close the lid and allow to ferment for 1-3 days depending on your taste. I generally allow it to ferment 2 days. The batch can now be chilled and enjoyed, but I like to filter and bottle mine. See optional step - bottling

Keep remaining frozen mixture for your next batch, in a labeled ziplock bag

Raspberry covered with plastic wrap

Raspberry leftover

Mango, Pineapple - Ginger Kombucha
1 cup fresh or frozen Mango
1/2 cup fresh or frozen Pineapple
1 inch piece of ginger (pealed)

1) Place mango and pineapple in a food processor, blender or immersion blender and puree. If using a food processor add the ginger as it will pulse it small enough. I grate it with a microplane grater.

2) Fill ice cube trays with ~2 tbs per cube of the mixture. Freeze till solid

3) Place 3 frozen cubes ~ 1/3 c of the frozen mixture into a 1/2 gallon mason jar and fill with fresh brewed kombucha. Close the lid and allow to ferment for 1-3 days depending on your taste. I generally allow it to ferment 2 days. The batch can now be chilled and enjoyed, but I like to filter and bottle mine. See optional step - bottling

Keep remaining frozen mixture for your next batch, in a labeled ziplock bag

Mango/Pineapple and Raspberry Flavoring

Secondary Ferment with Raspberry, Mango/Pineapple and plain with Mint

OPTIONAL STEP - bottling
When ready to bottle, I place a funnel in the bottle with the small plastic strainer over it and pour the flavored kombucha into the bottle, leaving plenty of room for carbonation (VERY VERY IMPORTANT STEP). I add 1 Tbs of the Nettle leaf tincture and close the bottle. I then let it sit for 1-2 days, burping after the first day (IMPORTANT to keep from exploding). Then place in the refrigerator to slow the carbonation process.


Alternative additives
For added anti-inflamatory properties I started adding 1 inch fresh grated/chopped tumeric root to each batch. It does not need to be pealed, just rinsed and grated like the ginger.

I also make a Nettle leaf tincture to add to the bottling process for added health benefits, there can be side effects so contact your physician prior to adding it to your Kombucha. Read here for more information on the wonderful benefits