dschare

Recipes 

has any one tried ginger and peach? how did it turn out if you have....

Zapped

Recipes 

I always use fresh ginger for my secondary fermentation. Before I pour the primary ferment into flip-top 1-liter glass bottles, I add about 3 or 4 oz of juice (pomegranate or acai) and ginger pressed in my heavy-duty metal garlic press in each 1-liter bottle. For each liter I use about three 1/2" chunks of freshly peeled ginger root. I've tried crystallized ginger too and it works pretty well. That sits at room temperature for about 4 days before I strain it as I pour into small 12-13 oz bottles. Those smaller bottles sit out another 2-3 days before I refrigerate.

dschare

Recipes 

ok! thank you! I'm new to kombucha, but i kinda like experimenting with different fruits, herbs and flavors.

CHERYLinND

Recipes 

I pulled off the SCOBY after 1 week and dropped in a few squashed strawberries and blueberries. After another week, it had an amazing flavor.

porcupine73

Recipes 

I have not tried ginger and peach, but I too always use a slice of ginger in my second ferment. I really love the flavor. Lately I've been doing ginger, elderberry and gogi berry, it's my favorite so far.

I tried making an absinthe kombucha, it failed, far too bitter, maybe I used too much wormwood.

I tried making a gruit kombucha, with sweet gale, yarrow, and wild rosemary, that is somewhat a success.

I tried making some with raspberry leaf, nettle, and spruce needle, that is actually not too bad.

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HealingCuisine

Recipes 

Hi all! Wanted to share my 17 new ways to flavor kombucha during the 2nd fermentation.

My favorites for fall are Apple Pie, Chai Spice, and Pumpkin Pie!

http://www.healingcuisinebyelise.com/2012/10/kombucha-tea-flavorings-round-2.html