FALL KOMBUCHA FLAVORS

First, if you're curious what this Kombucha drink is go here for an excellent overview.

I admit, I'm a kombucha nut and have quite a few bottles saved up from my purchasing days. This has come in really handy because now I simply reuse those bottles when making my own [if you have never tried kombucha, look for this brand in any health food store]. For great instructions on how to make kombucha I recommend Sally Fallon's book Nourishing Traditions. Small Notebook also has really good instructions along with how to flavor your kombucha. Thus far I have tried cherry, pomegranate, and mango juice, pomegranate being my favorite. I have also tested adding a piece of peeled ginger [about 1-inch thick] which, as it turns out, is really tasty. I have found ginger kombucha to aid indigestion and stomach aches [it has a similar affect as ginger-ale with quadruple the health benefits].

Now that I've gotten the hang of this flavoring kombucha thing, I decided to get a bit creative and try a few fall recipes out. Simply add the below ingredients to your prepared kombucha and allow to sit at room temperature for five days and then refrigerate.


*Caution: If you are pregnant or nursing you may want to avoid kombucha as it is fermented and thus has a trace amount of alcohol. I am still nursing and have chosen to enjoy kombucha after I nurse my daughter right before she goes to bed for the night but did not drink it when I was pregnant. This is a personal decision and should be made after educating oneself. Rarely, an allergic reaction may occur so be sure to start with a small amount [1 oz. or so] and then work up from there. 

[SPICED CIDER KOMBUCHA]

1/4 c. apple cider
1 cinnamon stick
1 tsp. dried orange peel
2 whole cloves
2 whole allspice
2 whole cardamom pods

You can also just add cider for a "hard cider" like flavor.

[PUMPKIN KOMBUCHA]

1 large chunk of cooked pumpkin
2 whole cloves
1 cinnamon stick
1 piece ginger, peeled
2 whole allspice
pinch of ground nutmeg

[GINGER PEACH KOMBUCHA]

2 - 3 chunks of peach
1 piece of ginger, peeled
2 whole cardamom pods