Hibiscus Kombucha

If you’re here because of my Beginner’s Guide to Kombucha, congrats! You’ve officially made your own homemade raw kombucha. If you’re visiting my site for the first time, head over there now (link above) for the full tutorial. I’ll meet you back here in about 10 days!

As you’ll recall from my tutorial, there are two steps to making flavoured kombucha. The first step, or initial fermentation, is the process of fermenting plain sweetened tea with a bacterial colony called a SCOBY (symbiotic culture of bacteria and yeast). As the SCOBY feeds on the sugar from the tea, it also begins to ferment the beverage, infusing it with healthy bacteria, live enzymes and antioxidants. The final product results in a tart and lightly carbonated fermented tea, known as raw kombucha.

While raw kombucha tastes great on it’s own, it’s even better with added flavour. During the second fermentation, flavour can be added using fresh fruit, herbs, spices and/or fruit juice. The ingredients are simply added to the raw kombucha and left to ferment for a few days to enhance flavour and fizziness. 

The first thing you need to do is pull those mason jars of raw kombucha out of the fridge. You might notice that some debris and bacteria have started to form in the jar. This is totally normal and healthy, but I recommend straining it out before the second fermentation. You can do this easily with a fine mesh strainer over a large pot or container. Once you’re done, fill each mason jar back up with 1.5 cups of raw kombucha and set aside. Now you’re ready to add flavour!

Hibiscus Kombucha is one of my all-time favourite flavours. It’s tart and sweet to taste with floral notes and a beautiful deep magenta colour. What gives Hibiscus Kombucha it’s wonderful flavour is the combination of organic dried hibiscus petals and raw wildflower honey. The probiotics from the raw kombucha eat up the natural sugars, creating a more complex flavour and the perfect amount of bubbly.

After you’ve brewed (and cooled) your sweetened hibiscus tea, top up each mason jar leaving about an inch of space at the top. This prevents it from exploding from the carbonation that builds up during the second fermentation. Keep checking on it every 12-24 hours, until your desired flavour and fizz factor is reached. This will depend on the environment of your home and the unique qualities of your brew, but usually takes between 1-3 days.

A cold glass of Hibiscus Kombucha on a hot summer’s day hits the spot every time. But if you’re interested in switching it up and trying out some other flavour options, try giving these a go:

• Ginger, Lemon & Honey
• Strawberry, Lime & Basil
• Peaches & Mint
• Pear & Rosemary
• Apple Juice & Cinnamon (stick)
• Mixed berries (such as blueberries, raspberries and blackberries)

I haven’t personally experimented with all of these combinations, so let me know how it goes! A great way to get inspiration is from the bottled kombucha brands at health food and grocery stores. Some of my favourites are Rise Kombucha and GT’s Kombucha, which have unique combos like Mint Chlorophyll and Cherry Chia. What are your go-to flavours? Share in the comments below!