More studies are also showing that certain fermented foods may have positive health benefits, like decreased risk of diabetes, heart disease, and obesity. Lowered anti-nutritional or toxic factors found in some food (like phytic acid, which can block us from absorbing minerals) In addition to food preservation and safety, Hutkins highlighted other possible benefits of fermentation, such as: “The milk that sours on your refrigerator, that’s basically the same pathway that the yogurt microbes would have performed, but under uncontrolled circumstances,” Hutkins said. He explained that food spoilage and fermentation are similar processes, but that fermentation results in products that we want. Robert Hutkins, a fermentation expert and professor of food science at the University of Nebraska, spoke with GoodRx about this topic. Mix well and allow to gel for at least 2 days before serving.Fermentation is a natural process where certain organisms, like bacteria and yeasts, convert raw food into different substances that help preserve the food and keep harmful organisms from growing. Sparkling Bubble tea: Add 1 tbsp chia seeds per cup of liquid.Berry-mint: Mix in fresh berries with some mint syrup.Vanilla cream soda: Add vanilla syrup along with a few prunes.Apple Cinnamon: Add apple juice and a cinnamon stick to your kombucha.Slice the fruit and add it directly to the kombucha with some sweetener, to taste. Citrus-aid: Wash the skins of lemons, oranges, grapefruit and limes.Tutti Fruit: Fresh fruit and juices can be added to your kombucha.Use the ratio of 20% juice or flavour syrups to 80% kombucha tea, when bottling these flavours. The flavour syrups in each of these flavours can be made following the recipe below. Not sure what flavours to try? Well, here are some delicious and popular kombucha flavours. See the bottle of the post for a kombucha flavour syrup recipe. The will ensure the right amount of sugar (to feed the bubbles) along with really strong flavours that will taste amazing when diluted with sour kombucha tea. The easiest way to flavour kombucha is to create a concentrated flavour syrup.To make sure that bottled kombucha is fizzy and probiotic, stick to a ratio of 80% kombucha to 20% added flavouring.So use a bottle specifically designed to handle the pressure of carbonation (like a pop bottle or beer bottle) or keep a close eye on the carbonation. Kombucha will continue to carbonate, even if it is stored in the fridge.If you’re including fresh or dried fruit, chia seeds or herbs and spices then bottle into a wide mouth jar.For fizzy kombucha add sugar or maple syrup to feed the yeast. When bottling you can use alternative sweeteners (like stevia or xylitol) however you won’t end up with a fizzy drink.If it is really sour then you can dilute your kombucha with herbal tea, caffeinated tea or fruit juice.Flavours can be added to kombucha when it is being bottled. However, it is simple to turn your basic kombucha into a delicious sparkling lemonade, or a cranberry spritzer, or cherry cola…įirst follow the basic kombucha brewing method. Depending on how long you fermented your kombucha, it can be quite sour. Straight out of the bottle, kombucha tends to taste like fizzy apple cider vinegar.