Homemade Strawberry Kombucha Recipe (2024)

FAQs

What does strawberry kombucha taste like? ›

It is brewed from black tea with the kombucha then refermented on organic strawberries. It has a huge strawberry nose like opening a jar of homemade strawberry jam. The flavor was a very pleasing, but not fake, strawberry taste.

It's cheap and easy to make, but if you leave it fermenting too long it can get a strong taste, and actually will turn to vinegar which will stay perfectly preserved. If your kombucha tea ever gets too strong for your taste, don't throw it out!

1. Mango. Mango is our top choice when it comes to blending fruit purees for hard kombucha. We love mango because it is sweet and luscious.

A lot of people think it's fine to use flavorings because a flavored batch of first fermented kombucha can often yield good kombucha at least a few times. But it's the long-term that's a problem. Sometimes problems won't manifest immediately.

The answer is YES! The little jellies, as we like to call them, are condensed forms of the probiotic cultures found in kombucha. Some people drink the “baby” SCOBYs to get an extra portion of good probiotics. If you are not a fan of the consistency, however, feel free to filter it out!

It is important to start with drinking small quantities to see how your body reacts to the beverage. The Centers for Disease Control recommends that four ounces of kombucha can be safely consumed one to three times a day. Overconsumption can lead to headache, nausea, gastrointestinal distress, or ketoacidosis.

A scoby – more properly known as a “symbiotic culture of bacteria and yeast” – is a gelatinous microbial substance that has been described on The Spinoff as “a slimy hell-blob”.

Consuming the wrong kind of kombucha, or too much of it, may produce harmful side effects. These include digestive issues and tooth erosion. Kombucha is a probiotic drink made from fermenting tea and sugar, sometimes along with other ingredients.

What Makes Kombucha Taste Like Vinegar? The vinegar taste comes from the production of organic acids during the conversion of alcohol by bacteria. As these acids are synthesized, the kombucha becomes more acidic, lending to a harsher, more bitter flavor as the ferment progresses.

What sugar is best for homemade kombucha? ›

Organic cane sugar is the best option for brewing kombucha. It is easily broken down by the yeast and bacteria with consistent results. When sugar is more complex, it is less available for microbial consumption, introducing extra variables that can affect brewing duration, flavor, and overall success.

Cane sugar or more commonly known as white sugar is the best and most common type of sugar used for kombucha brewing. It is the most easily available source of sucrose for the yeast to convert to ethanol.

Many home brewers use a few fresh or frozen fruit slices or chunks in their kombucha. This is a great option if you want more subtle fruit flavor in your kombucha and you want the flavor of the tea itself to shine.

Flavouring Kombucha With Fruit

You can use fruit in any form: whole, cut, pureed, fresh, frozen, etc. Our favourite fruit to flavour a bottle (750ml) of kombucha are: 60ml (¼ cup) pineapple chunks. 60ml (¼ cup) crushed berries (strawberries, blueberries, blackberries)

Using HERBS with your kombucha brewing kit

Think basil, sage, rosemary, mint, lavender, lemongrass, turmeric & more! Dried herbs are much more potent than fresh herbs. Use dried herbs sparingly, as they can overpower the other flavors in your bottles.

You start with a compromised culture.

Added flavors can disrupt the growth and health of the good bacteria and yeast. This compromises the strength and balance of the delicate brew ecosystem.