Kombucha, a fermented tea drink known for its sour taste and probiotic benefits, has become very popular. Fermentaholics have been the first to market with this trend. The company is known for its high quality kombucha culture and creative recipes. This article will show five tasty Fermentaholics kombucha recipes you should try immediately.
1. Classic Kombucha
Classic Kombucha from Fermentaholics is a delicious blend that tastes like traditional kombucha. This recipe brings out the pure sour taste of kombucha making it a great choice for people who like the authentic taste of this fermented drink.
To make Fermentaholics Classic Kombucha you will need the following things: Kombucha Culture Black tea Sugar and Water. Make a pot of black tea to begin. Feel free to use any good black tea but ensure it has no oils or other ingredients that could hurt the kombucha culture. Wait until the tea is cool enough to drink.
After the tea has cooled add sugar to it. Sugar is food for the kombucha culture. It helps the culture ferment and give the drink its unique flavor. It is important to stir the sugar until it is all gone.
After that, put the sweetened tea in a clean glass jar. Ensure the Fermentaholics Kombucha Culture is fully submerged in the tea before adding it to the jar. Use a rubber band to hold the clean cloth or paper towel over the jar. This lets air move in and out of the jar without allowing dust and other particles to enter the kombucha.
After putting the jar somewhere warm and dark, wait 7 to 10 days. Check on the kombucha often to ensure it is fermenting properly. It is ready when the level of sourness you want it to have is reached.
After fermenting the kombucha, remove the culture and store it in glass bottles. At this point you can add flavorings or more sugar if you want to. To stop the fermentation process, tightly seal the bottles and put them in the fridge. The Classic Kombucha from Fermentaholics is now ready to drink Pour a glass of this traditional kombucha recipe and enjoy its crisp sour taste.
2. Berry Blast Kombucha
Fermentaholics Berry Blast Kombucha is a delicious and fruity take on regular kombucha that is great for people who like sweeter drinks. The sour taste of kombucha and the naturally sweet taste of mixed berries come together in this recipe to make a tasty and refreshing drink.
Before you start, prepare your Fermentaholics Kombucha Culture black tea sugar mixed berries like raspberries, strawberries and blueberries and water. Make a strong pot of black tea and dissolve some sugar in it to start. Wait until the tea is cool enough to drink.
Get the mixed berries ready while the tea cools. Clean the berries well and cut off any stems or leaves. You can use just one kind of berry or mix a few different types to make the flavor more interesting. Add the mixed berries and Fermentaholics Kombucha Culture to the tea after it has cooled down.
Stir the mixture slowly to ensure all the berries are covered in the tea. Place the blend in a clean glass jar. Place a cloth or paper towel over the top of the jar and secure it with a rubber band. Depending on how sour you want it, leave the jar in a warm dark place for 7 to 10 days to ferment.
Once the first fermentation period ends, strain the kombucha to eliminate the berries and other solids. Put the kombucha in bottles that won’t let air in and put them in the fridge for another two to three days to allow the carbonation to form.
When you serve Fermentaholics Berry Blast Kombucha over ice it will be cold and fruity. Enjoy kombucha sweet and sour tastes with a burst of mixed berries in every sip.
3. Ginger Lemon Kombucha
Fermentaholics Ginger Lemon Kombucha is a delicious mix of spicy ginger and sour lemon making a refreshing and energizing kombucha experience. This recipe is perfect to give your kombucha a little extra kick.
Prepare your Fermentaholics Kombucha Culture black tea sugar ginger lemon and water. To start, make a strong pot of black tea and dissolve some sugar in it. Wait until the tea is cool enough to drink.
Get the ginger and lemon ready while the tea cools. To heat your kombucha peel and grate some fresh ginger root. Squeeze fresh lemons to get a bright citrusy taste. After the tea has cooled, grate the ginger, add the lemon juice and Fermentaholics Kombucha Culture. Mix everything slowly.
Place the blend in a clean glass jar. Place a cloth or paper towel over the top of the jar and secure it with a rubber band. Depending on how sour you want it, leave the jar in a warm dark place for 7 to 10 days to ferment.
Once the first fermentation period ends, strain the kombucha to remove the ginger and other solids. Then put the kombucha in bottles that won’t let air in and put them in the fridge for another two to three days to let the carbonation form.
If you want a tasty and refreshing drink, serve your Fermentaholics Ginger Lemon Kombucha over ice. Enjoy the sour taste of kombucha in every sip with the added zing of ginger and lemon.
4. Herbal Infusion Kombucha
Herbal Infusion for Fermentaholics Kombucha is a unique and fragrant variation of the original drink. It combines the probiotic benefits of fermented tea with the calming effects of herbs. You can try out different herbs with this recipe to make a unique and tasty kombucha infused drink.
You first need Fermentaholics Kombucha Culture black tea sugar water and any herbs you like mint chamomile lavender or rosemary. To start, make a strong pot of black tea and dissolve some sugar in it.
Get your herbs ready while the tea cools. Thoroughly wash the herbs and cut off any stems or other bits of junk. One herb is delicate but using a mix of several herbs will make the flavor more interesting. Try putting herbs together in different ways to find your favorite.
After the tea has cooled add the herbs and Fermentaholics Kombucha Culture. Stir it together slowly to ensure that all of the herbs are covered. Place the blend in a clean glass jar. Cover with a fabric or paper towel and secure with a rubber band. Place the jar somewhere warm and dark for 7 to 10 days depending on how strong an herbal infusion you want.
Once the first fermentation period is over strain the kombucha to remove the herbs and any solids. Put the kombucha in bottles that won’t let air in and put them in the fridge for another two to three days to allow the carbonation to form.
If you want a cool and fragrant drink, serve your Fermentaholics Herbal Infusion Kombucha over ice. Every sip of this drink gives you the soothing effects of herbs and the probiotic benefits of kombucha.
5. Fermentaholics Tropical Paradise Kombucha
Fermentaholics Tropical Paradise Kombucha is a delicious and exotic take on regular kombucha. It has the sour taste of fermented tea mixed with the sweet and tropical notes of pineapple, mango and coconut. This is the perfect recipe to make your kombucha taste more tropical.
Gather the following things: water sugar pineapple mango coconut flakes Fermentaholics Kombucha Culture and black tea. Make a strong pot of black tea and dissolve some sugar in it to start. Wait until the tea is cool enough to drink.
Get the tropical fruits ready while the tea cools. Coconut and pineapple should be peeled and cut into little chunks. You can also use frozen fruit if you can’t find fresh fruit. They toasted the coconut flakes in a dry skillet over medium low heat until they got a little brown and smelled good.
Add the chopped pineapple mango and coconut flakes to the tea after it has cooled down. Add the Fermentaholics Kombucha Culture and stir it slowly so the tea fully covers the fruit and coconut.
Place the blend in a clean glass jar. Cover with a fabric or paper towel and secure with a rubber band. Store the jar somewhere warm and dark for 7 to 10 days depending on how tropical you want the flavor.
Once the kombucha has fermented, strain it to remove the fruit and coconut flakes. Then put the kombucha in bottles that won’t let air in and put them in the fridge for another two to three days to let the carbonation form.
If you want a cool and tropical drink, serve your Fermentaholics Tropical Paradise Kombucha over ice. Every sip gives you the sweet and sour taste of pineapple and mango along with the smooth texture of coconut.
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