12 Homemade Kombucha Recipes for Probiotic Health
Welcome to the ultimate guide for homebrewers looking to elevate their fermented tea game. Second fermentation is where the magic happens, turning plain kombucha into a fizzy, flavorful masterpiece. By following these twelve creative recipes, you will learn how to balance sweet, spicy, and herbal notes to create professional-quality beverages in your own kitchen. Whether you prefer the bite of ginger or the softness of lavender, these recipes offer something for every palate while maintaining all the healthy benefits of raw probiotics.
Zesty Ginger Lemon
A classic, invigorating blend that combines the spicy heat of fresh ginger with the bright acidity of lemon. This flavor is perfect for settling the stomach and provides a sharp, clean finish that mimics traditional ginger ale.
Ingredients
- •16 ounces raw unflavored kombucha
- •1 tablespoon freshly grated ginger
- •1 tablespoon fresh lemon juice
- •1 teaspoon organic cane sugar for extra fizz
Method
- 1
Thoroughly sanitize a 16-ounce glass flip-top bottle using boiling water to ensure no harmful bacteria interfere with the fermentation.
- 2
Carefully peel a fresh ginger root and grate it finely until you have one full tablespoon of pulp and juice.
- 3
Add the grated ginger, fresh lemon juice, and cane sugar into the bottom of the sanitized bottle.
- 4
Slowly pour your first-fermentation kombucha into the bottle using a funnel, leaving exactly one inch of headspace at the top for carbonation pressure.
- 5
Seal the bottle tightly and store it in a dark, room-temperature location for three to five days before refrigerating and serving cold.
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Summer Berry Medley
This recipe uses a vibrant mix of strawberries, blueberries, and raspberries to create a deeply purple, antioxidant-rich beverage. It is naturally sweet and produces a thick, satisfying carbonation that feels like a celebration in a glass.
Ingredients
- •16 ounces raw unflavored kombucha
- •2 fresh strawberries sliced
- •5 fresh blueberries slightly mashed
- •3 fresh raspberries
- •1/2 teaspoon honey
Method
- 1
Prepare your fermentation vessel by ensuring it is clean and dry to prevent any mold growth during the second stage.
- 2
Slice the strawberries into thin pieces and gently mash the blueberries and raspberries to release their natural sugars and pigments.
- 3
Drop the prepared berries and the half-teaspoon of honey into the bottle to act as fuel for the yeast.
- 4
Fill the bottle with raw kombucha, making sure to leave enough room at the neck of the bottle so the pressure does not cause a blowout.
- 5
Let the mixture ferment in a warm spot for four days, then move it to the fridge to stop the fermentation process once the color is deep red.
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Spiced Apple Orchard
Reminiscent of autumn days, this flavor profile uses crisp apples and warm cinnamon to create a comforting, cider-like experience. The cinnamon helps regulate the sweetness while adding a sophisticated woody aroma to every sip.
Ingredients
- •16 ounces raw unflavored kombucha
- •2 tablespoons finely chopped gala apple
- •1 small cinnamon stick
- •1/4 cup organic apple juice
Method
- 1
Begin by chopping a fresh gala or honeycrisp apple into very small cubes that can easily fit through the neck of your bottle.
- 2
Slide the small cinnamon stick into the bottle followed by the apple cubes and the quarter cup of apple juice for added sweetness.
- 3
Pour the raw kombucha over the ingredients, ensuring the liquid covers the apples entirely to prevent oxidation.
- 4
Secure the flip-top lid and place the bottle in a kitchen cabinet away from direct sunlight for about four to six days.
- 5
Burp the bottle occasionally if the weather is warm to check the pressure, then chill thoroughly before straining and serving.
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Tropical Pineapple Basil
An exotic and refreshing combination that brings together the intense sweetness of pineapple with the peppery, herbal notes of fresh basil. This blend is incredibly aromatic and offers a complex flavor profile that is both sweet and savory.
Ingredients
- •16 ounces raw unflavored kombucha
- •3 tablespoons fresh pineapple chunks
- •2 large fresh basil leaves bruised
- •1 teaspoon agave nectar
Method
- 1
Sanitize your glass bottle and prepare the fruit by cutting fresh pineapple into small, uniform chunks that will provide maximum surface area.
- 2
Take two fresh basil leaves and gently bruise them with your fingers to release the essential oils before sliding them into the bottle.
- 3
Add the pineapple chunks and agave nectar into the bottle to ensure a vigorous second fermentation and plenty of bubbles.
- 4
Top off the bottle with your base kombucha, leaving the standard one inch of headspace at the very top of the bottle neck.
- 5
Allow the bottle to sit at room temperature for three days, then refrigerate; the basil flavor intensifies over time so taste it daily.
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Floral Strawberry Hibiscus
This recipe creates a stunningly pink beverage with a tart, cranberry-like finish from the hibiscus and a soft sweetness from the strawberries. It is an elegant drink that is as beautiful to look at as it is to consume.
Ingredients
- •16 ounces raw unflavored kombucha
- •1 tablespoon dried hibiscus petals
- •3 fresh strawberries halved
- •1 teaspoon maple syrup
Method
- 1
Place the dried hibiscus petals into a small amount of hot water for two minutes to soften them and start the extraction of their deep red color.
- 2
Add the softened petals and the halved strawberries into your clean 16-ounce fermentation bottle along with the maple syrup.
- 3
Fill the remainder of the bottle with your raw kombucha, being careful not to overfill so that the carbonation has space to build.
- 4
Seal the bottle and let it ferment for three to five days in a dark corner of your kitchen where the temperature is consistent.
- 5
Once the liquid has turned a brilliant shade of magenta and feels fizzy, move it to the refrigerator for chilling before opening.
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Soothing Blueberry Lavender
A calming and sophisticated blend that combines the tartness of blueberries with the floral notes of culinary lavender. This kombucha is perfect for evening relaxation and offers a unique scent that is incredibly soothing.
Ingredients
- •16 ounces raw unflavored kombucha
- •10 fresh blueberries smashed
- •1/2 teaspoon dried culinary lavender
- •1 teaspoon sugar
Method
- 1
Ensure your culinary lavender is high quality and free of perfumes; add half a teaspoon directly into your sanitized bottle.
- 2
Gently crush the blueberries using a fork or mortar and pestle to ensure the juice can easily mix with the tea base.
- 3
Combine the blueberries, lavender, and a teaspoon of sugar in the bottle to provide enough energy for the yeast to carbonate.
- 4
Slowly add the kombucha until the bottle is nearly full, leaving the essential one inch of air space at the top for safety.
- 5
Store the bottle in a cool, dark place for four days to allow the lavender to infuse without becoming too overpowering, then chill and serve.
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Spicy Mango Habanero
For those who love a kick, this recipe pairs the creamy sweetness of mango with the intense heat of habanero peppers. It is a bold, adventurous flavor that creates a tingling sensation on the tongue followed by a fruity finish.
Ingredients
- •16 ounces raw unflavored kombucha
- •2 tablespoons mango puree
- •1 very small slice of fresh habanero pepper
- •1 teaspoon lime juice
Method
- 1
Create a mango puree by blending fresh mango chunks until smooth and measure out two tablespoons for the base of your flavor.
- 2
Carefully cut a very small sliver of habanero pepper, removing seeds to control the heat, and drop it into the bottle with the mango.
- 3
Add a teaspoon of lime juice to brighten the flavors and then pour the raw kombucha into the bottle through a funnel.
- 4
Seal the container and let it ferment for exactly three days; do not go longer as the pepper heat can become quite extreme.
- 5
Refrigerate the bottle immediately after the third day and consider straining the pepper slice out when pouring your first glass.
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Refreshing Pomegranate Lime
This blend is sharp, tart, and incredibly refreshing, making it an excellent palate cleanser. The pomegranate provides a dry sweetness while the lime adds a citrusy punch that keeps the drink light and crisp.
Ingredients
- •16 ounces raw unflavored kombucha
- •1/4 cup pure pomegranate juice
- •1 teaspoon fresh lime zest
- •1 teaspoon lime juice
Method
- 1
Measure out a quarter cup of pure, unsweetened pomegranate juice and pour it into the bottom of your clean flip-top glass bottle.
- 2
Use a microplane to zest a fresh lime, adding about a teaspoon of the aromatic skin and a teaspoon of the juice to the bottle.
- 3
Fill the bottle the rest of the way with your unflavored kombucha, making sure to maintain the required headspace at the top.
- 4
Lock the lid in place and allow the mixture to ferment for three to four days, which will allow the carbonation to balance the tartness.
- 5
Chill the bottle in the back of the refrigerator for several hours before opening to prevent a volcano effect from the active carbonation.
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Sweet Peach Rosemary
A delightful summer flavor that combines the succulent sweetness of ripe peaches with the piney, earthy aroma of fresh rosemary. It is a sophisticated combination that tastes like a high-end botanical cocktail.
Ingredients
- •16 ounces raw unflavored kombucha
- •3 tablespoons diced ripe peach
- •1 small sprig of fresh rosemary
- •1/2 teaspoon honey
Method
- 1
Dice a very ripe peach into small bits, ensuring you capture all the juices that run off the cutting board to add to your bottle.
- 2
Bruise a small sprig of fresh rosemary by tapping it against the counter to wake up the oils, then slide it into the bottle.
- 3
Add the peach pieces and a small amount of honey to the bottle to provide the necessary sugars for the carbonation process.
- 4
Carefully pour the kombucha over the fruit and herbs, leaving the standard gap at the top of the bottle for gas expansion.
- 5
Ferment the mixture for four to five days at room temperature until it smells fragrant and floral, then move it to cold storage.
Cool Cucumber Mint
The ultimate refreshing drink, this kombucha tastes like a day at the spa. The cucumber provides a mellow, hydrating base while the mint leaves a cooling sensation on the finish that is perfect for hot afternoons.
Ingredients
- •16 ounces raw unflavored kombucha
- •3 thin slices of English cucumber
- •4 fresh mint leaves torn
- •1 teaspoon simple syrup
Method
- 1
Slice an English cucumber into very thin rounds and then cut those rounds in half so they can easily fit through the bottle opening.
- 2
Tear four fresh mint leaves into smaller pieces to maximize their flavor infusion and place them in the bottle with the cucumber.
- 3
Add a teaspoon of simple syrup to ensure the yeast has enough food to create a nice fizz, as cucumber has very little sugar.
- 4
Pour in your raw kombucha base, ensuring the mint and cucumber are submerged, and leave one inch of headspace at the top.
- 5
Let the bottle sit for only two to three days, as cucumber can become picklesque if fermented for too long; chill and enjoy quickly.
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Rich Cherry Vanilla
This recipe tastes remarkably like a healthy version of cherry cola. The deep, tart flavor of cherries is rounded out by the smooth, creamy notes of vanilla, creating a dessert-like beverage that kids and adults alike will love.
Ingredients
- •16 ounces raw unflavored kombucha
- •5 sweet cherries pitted and mashed
- •1/4 teaspoon pure vanilla extract
- •1 teaspoon cane sugar
Method
- 1
Remove the pits from five sweet cherries and mash them thoroughly in a small bowl until they form a chunky paste.
- 2
Transfer the cherry mash into your 16-ounce bottle and add the vanilla extract and cane sugar to create the flavor base.
- 3
Slowly fill the bottle with your first-fermentation kombucha, leaving the necessary headspace for the carbonation to build safely.
- 4
Seal the bottle and place it in a dark area for four to five days, allowing the vanilla to mellow the tartness of the cherries.
- 5
Once the carbonation is visible and the color is a rich dark red, place the bottle in the refrigerator to stabilize the flavor.
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Tart Grapefruit Thyme
A sophisticated and slightly bitter blend that is perfect for fans of dry beverages. The grapefruit provides a bold citrus punch while the thyme adds a subtle savory undertone that makes the drink feel refined.
Ingredients
- •16 ounces raw unflavored kombucha
- •1/4 cup fresh squeezed grapefruit juice
- •2 small sprigs of fresh thyme
- •1 teaspoon organic sugar
Method
- 1
Squeeze fresh grapefruit juice until you have a quarter cup and pour it into your sanitized fermentation bottle.
- 2
Add two small sprigs of fresh thyme and a teaspoon of sugar to balance the bitterness of the grapefruit pith.
- 3
Fill the bottle with your raw kombucha, ensuring there is exactly one inch of space left at the top for gas accumulation.
- 4
Close the flip-top lid tightly and store the bottle in a room-temperature area for three to five days to allow the herbs to infuse.
- 5
Check for carbonation levels by looking for small bubbles rising to the top, then move to the fridge to stop the process before serving.
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Wrapping Up
Experimenting with these twelve flavors will not only improve your brewing skills but also provide a refreshing and healthy alternative to sugary commercial sodas. Remember that fermentation times can vary based on your home's temperature, so always taste-test your brews regularly. Once you master these combinations, feel free to mix and match ingredients to find your own signature kombucha blend. Happy brewing and enjoy your fizzy, probiotic-rich creations!