Friday, September 13, 2013

Kombucha: Flavoring

I'm loving the concept of using hops as a secondary flavoring agent. 
Did you let your kombucha ferment too long? It's just a touch too sour now? Add some dates in the secondary ferment! 

There is some debate as to what the 'best' kombucha flavor is. These two contenders seem very interesting

 "So far, the best batch of kombucha I’ve made is kiwi! It tones down the acidity of the booch and the kiwi gives such a subtle yet pronounced flavor. Mmmmmmyum." From this tumblr post.

'Blood orange kombucha mmmmm #personal #kombucha' From this post

What is your favorite kombucha flavor? 

Learn to brew it with the help of my online course - free access here  


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