Here's a flavour of kombucha I have been loving lately. Orange Cardamom! This is so refreshing, fizzy and delicious.
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 online.
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 the 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 book an online kombucha brewing workshop.
Orange Cardamom Kombucha
Ingredients
- juice of 1 orange try Valencia
- 2 cardamom pods
- 4 cups plain kombucha
Supplies
- 1 1-L bottle flip-top
- 1 funnel
- 1 fine mesh sieve optional
Instructions
- Add the juice of 1 orange, the cardamom pods into a clean bottle.
- Place the funnel and sieve (if using) on top of the bottle. Gently pour in the plain kombucha, leaving a couple of inches of air space at the top. Close the bottle.
- Let it sit at room temperature for 2-3 days. This is the second ferment.
- Burp the bottle every day or so to release any carbonation build up.
- After 2-3 days, when the desired fizziness and flavour is reached, place the kombucha in the refrigerator.
- Enjoy!
Notes
Marilyn says
This recipe sounds yummy! Would like to make it after my next kombucha brew, as we just harvested our very sweet, mostly seedless oranges.
I just have a couple of questions about the cardamom pods.
1. Do you need to crack open the pods?
2. How do you get them into the bottle(s), or do you just use the seeds inside?
TIA
Melissa Torio says
I just add the whole cardamom pods, they can fit into the bottles I use. If you're not able to use whole cardamom pods, you can slightly crush them to fit. Hope this helps! This would be yummy with your fresh oranges!
Kristen says
I love the flavors you chose - orange and cardamom are so beautiful together.
Jessica says
What a delicious flavour combination! And I love how easy you made this.
Elaine says
What a great flavour combination. Love that hint of cardamom!
Colleen says
I love kombucha, but have yet to make it myself, even though it is on my to make list. You make it sound pretty easy, and the orange and cardomom flavours sound delcious!
Katelynn Ansari says
That sounds delicious. I love kombucha and orange is the perfect flavor for summer!
Heather says
I am a huge fan of kombucha so was intrigued with your combinations - thank you for inspiring me to start back again!
Melissa says
So happy to hear that! 🙂