![]() One way to add flavors is to put fresh or dried fruits in your bottles of brew. The flavoring process is often referred to as the second fermentation. You will want to brew your kombucha for at least 7 days and then remove your SCOBY before you add any flavors. There are a f ew ways to flavor Kombucha and I have tried a couple of them. ![]() It reminds me of drinking a yummy ginger ale. I love kombucha that has a hint of ginger flavor. But with various flavorings, it can be floral, ginger-spiced and/or fruity. It reminds me a bit of a hard cider or sour beer. ![]() If you have never tried Kombucha, then you might be wondering exactly what it tastes like. I drank it plain for awhile, but then started experimenting with ways to flavor it. And it worked! I have had that starter for about 2 years now. I brewed some tea and added the SCOBY and waited. ![]() I could nerd out all day on how I started brewing my Kombucha by fishing a SCOBY (an acronym that basically means Kombucha starter) out of a bottle of plain Kombucha. Or you make your own and are looking for ways to make new flavors. What in the heck is floating in that jar? Alien brains? Just what is this Kombucha stuff? But, if you found this post, then you probably have tried Kombucha at least once and liked it. If you are not familiar with Kombucha, then you might be looking at your screen with puzzlement. My copycat recipe comes close to the fruity, ginger flavor of GT’s Trilogy. This Raspberry Ginger Lemon Kombucha is my attempt to make that flavor with my home brew. One of my favorite flavors is GT’s Trilogy. Get your fermentation fix with the following 10 kombucha brands, all recommended by Clarke.After doing Whole30 for the first time 2 years ago, I fell in love with Kombucha. “I recommend no more than nine grams of sugar per eight-ounce serving,” Clarke says. While some add-ins-like fruit juices, ginger, or turmeric-may add their own health benefits to the drink, others-particularly added sugar-detract from it. “All of these factors can affect the overall taste, authenticity, and nutrition of the drink,” Clarke says. Others add natural fruit juices, natural flavors, or sweeteners (like stevia) to add flavor and sweetness. “Some brands also add sugar after fermentation, instead of only adding the sugar needed to actually ferment the tea, which makes for a sweeter, higher-sugar kombucha,” Clarke says. Meanwhile, other brands “cheat” by adding carbonation-instead of letting those bubbles form naturally-in order to shorten fermentation time, which also cuts back on probiotics. However, this can actually destroy the probiotics. Some brands, for example, are pasteurized to control the residual alcohol content in kombucha (yep, it typically contains trace amounts of booze!), Clarke says. ![]() “Everything from ingredients used to the actual fermentation and bottling process can vary.” “Kombucha brands are widely different,” says Clarke. Thing is, not all kombucha brands are created equal. (Though just how much probiotics make it into each bottle still unclear.) The result is a sweet, tangy, effervescent beverage filled with probiotics, the beneficial bacteria that improve gut health. Generally, kombucha is made by fermenting tea with a SCOBY (a mixed culture of yeast and bacteria) and a little bit of sugar (which feeds the bacteria and starts the fermentation process), explains dietitian Stephanie Clarke, RD, co-owner of C&J Nutrition in New York City. Sure, it offers the benefits of probiotics-but it’s also just plain delicious, and worth drinking for the taste alone. Considering you can buy kombucha at most gas stations and drug stores these days, it’s safe to say the bubbly fermented beverage has officially transcended "trend" status. ![]()
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