Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Although I vary the flavors by changing tea types and sugars, kombucha can get little boring after a while. Adding fruit to kombucha is a revelation, so I created flexible recipes for mango, grapefruit ginger or raspberry kombuchas.
I love kombucha! The slightly fizzy, sweet and sour drink is part of my arsenal of fermented foods. The real fun of kombucha begins when you use different types of teas and sweeteners.
A wintry blend of star anise, bay, cinnamon, carrot and more for anyone who loves kombucha and things that taste good.
Great tonic made with all sorts of healthy goodies - ginger, turmeric, horseradish, garlic, etc. Can also be made with Apple Cider Vinegar.
A beautiful color matches a delish flavor that will remind you of Mexico. Take the basic kombucha recipe and amp it up a little.
Kombucha made with coffee instead of tea! This recipe uses a cold-brew method to make coffee, which brings out subtler notes than heat-brewed.
A kombucha mother (or SCOBY) can turn tea and sugar into something magical. Making your own kombucha is easy and a great way to save money.
Make a new and different kind of kombucha---Hibiscus kombucha! A beautiful kombucha with a tannic dryness on the tongue and a beautiful rosy color. Try it today!
You just need four things: A SCOBY, sugar, tea and water for a refreshing drink that is fizzy to drink and fun to make. Learn today how to make it!
Making Kombucha with Flower Syrups as the Sugar: Dandelion; Elderflower, Elderberry; Rosemary-Lovage-Mint