Can I flavor kombucha with herbs and spices, and at what stage should I add them?

Question

Can you flavor kombucha with herbs and spices? Learn which herbs work best and at what stage you should add them to create unique and delicious brews.

Answer 1

Yes, you can flavor kombucha with herbs and spices during the second fermentation (F2) stage. This allows the flavors to infuse without disrupting the primary fermentation process.

Detailed Explanation:

Flavoring kombucha with herbs and spices is a fantastic way to customize your brew and add unique flavor profiles. The best time to introduce these ingredients is during the second fermentation, also known as F2. Here's a step-by-step guide:

1. Primary Fermentation (F1): First, complete your primary fermentation. This is where the SCOBY (Symbiotic Culture of Bacteria and Yeast) converts sweetened tea into kombucha. This process usually takes 7-30 days, depending on temperature and SCOBY activity.
2. Harvesting F1: Once your kombucha reaches your desired level of tartness, carefully remove the SCOBY and about 1 cup of starter liquid for your next batch.
3. Preparing for F2: Pour the kombucha into airtight bottles, leaving about an inch or two of headspace at the top.
4. Adding Herbs and Spices: Now, add your chosen herbs and spices to the bottles. Some popular options include ginger, lavender, mint, cinnamon, cloves, and chili peppers. Start with small amounts (e.g., a few slices of ginger, a sprig of lavender, or a pinch of ground cinnamon) and adjust to taste in future batches.
5. Second Fermentation (F2): Seal the bottles tightly and let them sit at room temperature (around 70-75°F or 21-24°C) for 1-3 days. This allows the herbs and spices to infuse their flavors and create carbonation.
6. Burping the Bottles: During F2, carbon dioxide builds up in the bottles. 'Burp' the bottles once or twice a day by carefully opening them to release excess pressure. This prevents explosions.
7. Refrigeration: Once the kombucha reaches your desired level of carbonation and flavor, refrigerate the bottles to slow down fermentation and prevent further pressure buildup.
8. Enjoy: Strain out the herbs and spices (if desired) before serving and enjoy your flavored kombucha!

Pro Tip:

Always use high-quality, food-grade herbs and spices. Avoid using oils or extracts, as they can harm the SCOBY if introduced during primary fermentation. When experimenting with new flavors, start with small batches to avoid wasting an entire batch if the flavor combination isn't to your liking.