Name: Orange Cardamom Kombucha
Prep time: 5 min
Total time: 2885 min
Yield: 4 cups
Ingredients: juice of 1 orange (try Valencia); 2 cardamom pods; 4 cups plain kombucha; 1 1 L bottle (flip-top); 1 funnel; 1 fine mesh sieve (optional)

Jump to Recipe Pin for Later Print Recipe

Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click through and make a purchase. Please read my full disclosure for more information.

Here’s a flavour of kombucha I have been loving lately. Orange Cardamom! This is so refreshing, fizzy and delicious.

PIN FOR LATER

Flavouring kombucha is like having an experiment in the kitchen. Coming up with different flavours was what got me addicted to making my own kombucha. I have been brewing for more than 3 years now and even teach kombucha brewing workshops in the Toronto area.

How do you flavour kombucha?

It’s so easy to flavour kombucha. Really.

All you need is raw, plain kombucha, the ingredients to add to it and a bottle. (I like to use a flip-top bottle that can handle pressure.)

You can use fruits, fruit juice, herbs, vegetables, spices as flavour options. So many combinations to try.

How do you make Orange Cardamom Kombucha?

To make orange cardamom kombucha, you will need:

5 cups of plain kombucha
the juice from 1 orange
a couple of cardamom pods

You’ll also need:

a flip-top bottle
a funnel
a fine mesh sieve to strain out the brown yeasty bits (optional)

Into a clean bottle, add the juice of 1 orange (I used a Valencia orange) and the cardamom pods.

Place the funnel and sieve on top of the bottle, and gently pour in the plain kombucha, leaving a couple of inches of air space at the top.

Close the bottle and let it sit for 2-3 days to ferment. This is called the second fermentation of kombucha.

Keep the bottle away from direct sunlight.

How do you avoid kombucha “explosions”?

You may want to “burp” your kombucha every day or so. This will release any carbonation build-up in the bottle to avoid explosions or “kombucha volcanoes”.

Place the bottle in a bowl and open the top ever so gently, just enough to let some air out, then close it again.

Do this once a day.

After 2-3 days of second fermentation, place your kombucha in the refrigerator. This will stop the fermentation process.

I hope you enjoy your orange cardamom kombucha!

If you try this recipe, please leave a rating or comment below. And let me know, what are your favourite kombucha flavours?

Don’t know how to make kombucha? Read the kombucha brewing guide I wrote for the Academy of Culinary Nutrition. Or better yet, come to an in-person kombucha brewing workshop in the Toronto area.