Kombucha - Fermentation recipes

Kombucha fermentation recipes

More variety in the fermenter: The best fermentation recipes for Kombucha

This is how you use your Kombucha scoby of Wellness-Drinks in a completely different way! Here you will find the best Kombucha fermentation recipes, where the fermentation itself takes place with special ingredients and the Kombucha culture is allowed to work and ferment for several days in peace.

These fermentation recipes are all more or less different from the classic Kombucha recipe. Because in the Kombucha process, it doesn't always have to be the usual black or green tea - it is not at all difficult to let Kombucha ferment with other ingredients. We explain step by step what you need to pay attention to.

All recipes for which you use only the Kombucha drink (without the Kombucha fungus) can be found here: the best Kombucha recipes

 

Herbal Kombucha (Kombucha culture with herbal teas)

Brewing Kombucha from herbal tea is much easier than most people think. Many Kombucha friends want to do without the caffeine in normal tea and enjoy their Kombucha also in the evening. Others simply want to try out new aromas and exciting compositions. But which herbal teas and mixtures are suitable for Kombucha and which ones are harmful to your scoby?

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Mate Kombucha (Kombucha culture with mate tea)

Mate is a great thing - especially for those who are looking for a healthy stimulant and pick-me-up, but don't get along so well with coffee in everyday life. It helps you to stay focused and fit for hours. Even better is that you can brew great Kombucha with it! Mate Kombucha tastes mild and subtle, similar to green tea Kombucha. However, this is accompanied by the typical bitter notes of the Mate leaves and often a slightly smoky aroma

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Coffee Kombucha (Kombucha culture with coffee)

Making Kombucha from brewed coffee? Can this work? Yes, it can! In fact, it works brilliantly. The result is a truly exceptional taste experience that every Kombucha fan should have tried at least once. Its piquant and sour aroma and the intensive roasting aromas make it ideal for combining with sweet desserts. A dash of it poured over pannacotta, vanilla ice cream or pudding is really very, very tasty. 

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Second fermentation: Refine Kombucha with fruit

You like your homemade Kombucha extra sparkling and extra bubbly? Then the second fermentation of Kombucha in the refrigerator is an absolute insider tip for you as advanced users. The fruity, tart aroma of your Kombucha drink harmonizes perfectly with the fruit and with all the fruit juices added for a second fermentation.

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Rooibos / Honeybush Kombucha (Kombucha culture with Rooibos or Honeybush tea)

If you prefer to enjoy your Kombucha without caffeine, but don't want to do without the strong taste and typical dark color of classic Kombucha, you should definitely prepare your Kombucha with Rooibos tea or Honeybush tea! But they can do much more: They are considered particularly rich in minerals and contain numerous valuable ingredients such as minerals, antioxidants and flavonoids.

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Kombucha vinegar

Kombucha vinegar is a fine-spicy and fragrant vinegar, which can best be compared with the valuable apple vinegar or balsamic vinegar. You can use it just like normal vinegar, for salads, sauces and dressings. The finished fermented Kombucha is acetic, biologically particularly effective and contains only little sugar. The longer the fermentation time, the more acidic the vinegar. When you go on holiday, it happens all by itself!

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Kombucha sauerkraut

If there is one food that is considered "typically German", it is sauerkraut. Due to its numerous lactic acid bacteria, the post-war meal of the poor has become an important component of healthy nutrition. Today, it is eaten raw rather than soft boiled, because it is full of vital microorganisms and valuable ingredients. Making sauerkraut yourself is easy with a little help from Kombucha boosting the fermentation.

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Kombucha sourdough bread

Sourdough is something delicious and wonderful! Just like Kombucha and Kefir, sourdough contains a vital biocoenosis of bacteria and yeast fungi, which man has used for thousands of years to produce bread. In our recipe for an incredibly crispy home-baked bread, fresh Kombucha serves as a starter culture - you won't believe it!

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When following our recommendations, tips, and notes, please also use your own personal judgment and experience in the proper and safe handling of food.