Kombucha Recipes

All of these are for a 1 liter flip-top bottle, but can be scaled up or down easily. The main thing is to use strong infusions of your herbs and flavorings since it gets diluted a lot when filling to bottle with the primary Kombucha.

Add these ingredients, dissolving the sugar if there is any and then filling the bottle up to the neck with the basic Kombucha from the first fermentation.
– If using herbal tea, make it very strong since you have to be able to taste it in a liter of water.
– If using fruit juice, use organic, unsweetened juice.
– If needing to add sugar, use organic cane sugar and totally dissolve it in water or juice before adding to the bottle.

Make sure you clean the rim and stopper with vinegar before closing it.

Update: after starting to use superior quality flip top bottles (EZ-Cap) I’ve noticed that I can use half the sugar and still get good fizziness. However, it won’t be as sweet if you like it that way.

Also, more detailed instructions for doing the bottling is here.

Mint
4 Moroccan mint tea bags in 1 cup of water (very strong!)
¼ cup sugar

Coconut Maple
1 cup Coconut Juice
2 Tablespoons Maple Syrup

Raisin
1/3 cup raisins

Flu Brew
4 Tablespoons Flu Brew tea in 1 cup of water (very strong)
1/4 cup sugar

Cranberry
1/4 cup sugar
1 cup Cranberry Juice

Cherry – Pomegranate (Christmas)
1/2 cup Black Cherry Juice
1/2 cup Pomegranate Juice

Coconut
1 cup Coconut Juice

Ginger – Lime
2 Tablespoons grated, fresh Ginger
Juice and zest of 1 lime
1/4 cup sugar

Prune – Vanilla (Cream Soda)
5 Diced Large Prunes
1 teaspoon Vanilla Extract

Licorice
1 Teaspoon Molasses
4 Egyptian Licorice Tea bags (Yogi) in 1 cup of water
5 Pieces of real black licorice candy (Panda)

Currant
3/4 cup Currant Juice
1/4 cup Apple Juice

Jujube
1 cup apple juice
1/4 cup diced, dried jujube fruit

Ginger – Turmeric
2 Tablespoons grated, fresh Ginger
2 Tablespoons grated, fresh Turmeric
2 Ginger tea bags in 1 cup of water

Fennel – Maple
1 Tablespoon ground Fennel seed
1/4 cup Maple Syrup