Make Your Own Kombucha p. 3: Alternate Kombucha Flavors

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One of my favorite parts about making kombucha (and all fermented foods) is the experimental aspect. You can try whatever you want and if it doesn’t work, well, better luck next time? Kombucha lends itself especially well to experimentation because you’ve got all those extra SCOBYs to use up. 

As I am an Official Experimental Kombucha Making Veteran (not really, but roll with it), I present three kombucha variations that have worked out really well for me. Give it a try! 

All these should be made with a mature SCOBY–so one that’s been used to make a few batches of regular, black tea kombucha. 

Green Tea Kombucha

This is exactly the same as regular kombucha, but made with green tea instead of black. It has a milder taste than black tea kombucha. The resulting flavor is somehow reminiscent of apple cider to me but, of course, more acidic and tart.

TO MAKE: Do what you’d do to make regular kombucha, but replace the black tea with green.

Cold Brewed Coffee Kombucha

You read that right–you can combine coffee and kombucha. The first time I tried this one, I used coffee brewed the regular way and it was alright, but it could be better. It was very acidic partially because, I imagine, the coffee was very acidic to start out with. But if you start with cold-brewed coffee, it’s far less acidic and much stronger on top of that. 

Due to the strong, strong flavor of coffee kombucha, I find the best way to consume it is in small quantities on ice. 

TO MAKE:

  1. Make cold-brewed coffee: add two parts cold water to one part course-ground coffee and let the grounds soak for 12 hours or so before filtering it out. 
  2. Add the proper amount of refined sugar to your coffee. One cup of sugar for one gallon of coffee. 
  3. Add the SCOBY and do all the regular kombucha things I’m sure you all know how to do by now. Check your brew occasionally–some people say that the coffee can go rancid, though I have never had a problem.
  4. I find that about two weeks is the sweet spot, but sample and once the brew tastes good to you, enjoy! 

Peace Tea Kombucha

Yes I mean that sweet tea you get in cans from the nearest gas station. Surprisingly, it’s relatively free of strange artificial ingredients. I have done some experiments with drinks that contained some weird artificial ingredients and let me tell you–I have come up with some utterly foul results. Peace tea, however, works just fine. The resulting beverage ends up simultaneously sweet and tart instead of acidic like most kombucha. 

TO MAKE:

  1. Obtain Peace Tea.
  2. Add a SCOBY. Don’t bother adding sugar–the tea has that more than covered.
  3. Wait.
  4. Consume!

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Bianca is an almost-graduate of George Fox University. She is an amateur mycologist, fermento and pepperhead, and she could really go for a cup of coffee right about now.