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 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?
Orange Cardamom Kombucha
- 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
- 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.