I’m excited to share with you how I use herbs to flavor homemade kombucha!   Today on the blog, I’ve got 5 easy recipes for making herbal kombucha! 

If you are brand new to kombucha-making, be sure to check out this post with step by step instructions and pictures of how to brew your first batch of kombucha or download this free kombucha guide.  

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I’ve tried my hand at a few different types of fermented drinks over the past few years–water kefir, coconut milk kefir, ginger bug and kombucha.  But there’s one drink that I continue to make on a regular basis because it’s so simple, delicious and full of good bacteria –plus my family absolutely loves it!    Yes, that is kombucha!

Making homemade kombucha is not difficult at all and it has become a regular part of my routine. Most of the work of kombucha is just waiting for it to be finished!

For quite a long time, I loved flavoring my kombucha with fresh and frozen fruit (raspberry lime kombucha is still one of my all-time favorites!)  Even plain kombucha is delicious when you’re busy and impatient for your kombucha to be ready.

As I started learning more about herbs and incorporating them into my diet, I started looking for new ways to use them.  About a year ago, I started experimenting with using herbs to flavor my kombucha and I haven’t looked back.  There are so many delicious and interesting flavor combinations you can come up with and adding herbs to your kombucha boosts the nutritional value even more!

Choosing Herbs for Your Herbal Kombucha

I started experimenting with herbal kombucha by using dried herbs that I already had in my herb cabinet.  I used herbs that tasted good, that were easily extracted in water and that contained lots vitamins and minerals.  I even combined them with fruit for more fizz.

From there, I started experimenting with different flavor combinations and combined nutritive herbs such as nettle, oatstraw and holy basil along with some sweeter herbs to balance out the flavors.

Experimenting with different herbs and flavor combinations is part of the fun of making herbal kombucha.  The flavor combinations are nearly endless!

Here’s what I’ve learned about choosing herbs for your kombucha:

• Because kombucha is a little sour to begin with, flavoring your kombucha with sour herbs such rose hips, hibiscus, rose, etc. can make your finished kombucha quite tart.  I found that combining these sour herbs with some sweet herbs or even fruit, makes for a more delicious herbal kombucha.

• Adding fresh, frozen or dried fruit or berries such as elderberry, schisandra berries, hawthorne berries, etc. or fresh ginger will make your kombucha even more fizzy.

• Roots and barks don’t extract as well as flowers and arial parts of herbs.  You can still use them in your kombucha but they may not flavor your kombucha as much as the arial parts.

Getting Started with Herbal Kombucha

If you are brand new to kombucha-making, I’d recommend starting here to get familiar with the basic process of making kombucha.  This post will take you step by step through brewing your first batch of kombucha with lots of pictures to refer to.

Then, be sure to download this free kombucha guide for future reference.  Not only is the guide a great little “cheat sheet” whenever you make a batch of kombucha but it will also give you ingredient ratios for brewing various amounts of kombucha.  This way, you can make as little or as much kombucha as you’d like.  It also contains today’s recipes for herbal kombucha.

Making Herbal Kombucha

To make herbal kombucha, you’ll first need to make a batch of plain kombucha.  Once your plain kombucha has fermented for at least 7 days, you’re ready to make Herbal Kombucha!

Next, if you haven’t removed your scoby from your finished kombucha, go ahead and remove it.  You’ll also want to reserve some finished kombucha (starter tea) for your next batch.   The exact amount of starter tea will vary depending on what size batch you’ll be making so be sure to refer to your kombucha guide.

At this point, I also like to strain my kombucha.  This is totally optional.

Now it’s time to add some herbs to your bottles.   I prefer to use these swing top amber bottles when making kombucha.   I find that my kombucha comes out much fizzier using these bottles but re-purposed juice or kombucha bottles but also will work.

Refer to the recipes in your kombucha guide and below or choose your own combination of herbs and add them to the bottles.

Using a funnel or steady hand, add your plain kombucha to the bottles, leaving 1/2 inch of headspace.  Seal the bottles and leave them out at room temperature for 2-6 days (this is referred to as a second ferment.)  Refrigerate and strain before drinking.  Enjoy!

 5 Easy Recipes for Making Herbal Kombucha

These five recipes for herbal kombucha are some of my family’s favorites!  Use them as a starting point to create your own delicious flavor combinations for your next batch of kombucha!

Jennifer Prentice @ My Healthy Homemade Life

5 Easy Recipes for Making Herbal Kombucha

5 easy and delicious recipes for making herbal kombucha.

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Ingredients

Hibiscus Ginger:
• To your second ferment, add:
• 1 tbsp dried hibiscus
• 1 tbsp minced fresh ginger
Elderberry Rose:
• To your second ferment, add:
• 1 tbsp dried elderberry
• 1 tsp dried rose petals
Schisandra Tulsi:
• To your second ferment, add:
• 1 tsp dried tulsi (holy basil)
• 1 tbsp dried schisandra berries
Blackberry Nettle
• To your second ferment, add:
• 1-2 tsp dried nettle
• 6 large blackberries
Schisandra Rose:
• To your second ferment, add:
• 1 tsp dried rose petals
• 1 tbsp dried schisandra berries

Instructions

1. Prepare a batch of plain kombucha ( instructions here and free printable kombucha guide here.)
2. After your kombucha has fermented for a least 7 days, remove the scoby and strain with a fine mesh strainer. 
3. Add the herbs to an amber flip top bottle or re-purposed juice or kombucha bottle.  
4. Using a funnel or steady hand, add your plain, finished kombucha to the bottles, leaving 1/2 inch of headspace. 
5. Seal the bottles and leave them out at room temperature for 2-6 days (this is referred to as a second ferment.) 
6. Refrigerate and strain before drinking.  
7. Enjoy! 

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https://www.myhealthyhomemadelife.com/5-easy-recipes-for-making-herbal-kombucha/

Nutrition

Calories

94 cal

Carbs

22 g

Protein

1 g

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What are your favorite kombucha flavors?  Have you created your own flavor combinations?   I’d love to hear!   Share your comments below or share your pictures on my  Facebook Page or on Instagram . 

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