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Kombucha flavors, brewed and rated by the community
Real second-fermentation recipes from KombuVault brewers — ratios, ingredients, and the notes that make them work. Found one you like? Brew it in the app.
Strawberry Guava
A fruity strawberry-guava F2 that drinks well. Pour straight from the bottle rather than into a decanter to preserve carbonation.
Earl Grey Booch
Add a mug of brewed earl grey and a touch of sugar at F2 for a fragrant bergamot-forward booch. Brew one tea bag in a mug for about 10 minutes.
Hibiscus Lime
Hibiscus tends to carbonate strongly and reliably at F2. Refrigerate before opening to tame the fizz.
Rose Lavender Lemon
A delicate floral blend of rose and lavender brightened with lemon. May carbonate more gently than fruit or hibiscus batches.
Mango Ginger
A simple, reliable mango and ginger pairing. The mango brings sweetness while ginger adds spice and helps carbonation.
Apple Ginger Turmeric
A warming apple, ginger and turmeric combo over a black tea and jasmine base. Wellness-leaning with a spicy kick.
Strawberry Watermelon
A refreshing summery blend of strawberry and watermelon over a black tea jasmine base. Light and fruity.
Watermelon Mint
Cooling watermelon with fresh mint makes a crisp, refreshing F2. Mint infuses quickly, so taste as it ferments.
Raspberry Basil
Raspberry and basil over a green/black tea blend gives a bright, herbaceous berry flavor. Use a fruitier dose to cut any vinegary edge.
Coffee Booch
Brew kombucha with coffee, table sugar and a baby SCOBY; bottle after 7-8 days. A short F2 helps retain coffee character and limit sourness.
Guava Nectar Booch
Stir the F1 before bottling, add guava nectar, and leave at room temp about 4 days then refrigerate 24 hours. Yields a lightly carbonated, well-balanced brew.
Apple Cinnamon
Juice from apple scraps with a cinnamon stick makes a cozy, autumnal F2. Around 5 days at room temp works well.
Jamun (Java Plum)
Tart, high-tannin Indian jamun with a little honey ferments into a smooth, mellow berry-like flavor. The culture thrives on the extra tannins.
Berry Ginger Lime
Finely minced berries, minced ginger and lime juice with added sugar, fermented warm then bottled. Strain through a fine sieve before a short final ferment.
Trader Joe's POG
A passionfruit-orange-guava juice blend makes a vibrant tropical F2. An easy crowd-pleasing flavor using a store-bought juice.
Ginger Lemon
Stir F1 before bottling, then add ginger juice, lemon juice and a little sugar. Shake bottles after capping to dissolve the sugar for even carbonation.
Chamomile Coconut
Dry chamomile with fresh coconut meat creates a delicate, soothing F2; blue spirulina adds vivid color without flavor. Beautiful and aromatic.
Lychee Hibiscus
Pureed fresh sweet lychee over a jasmine green tea and hibiscus base makes a fragrant, delicious F2. Use ripe lychees and go easy, as the flavor is intense.
Super Fruit Lemon Ginger
A large-batch F2 with a super-fruit juice blend, fresh lemon and a homegrown ginger bug for extra fizz. Suited to kegging after about a week.
Pear Cinnamon Clove
A whole pear pureed into F2 boosts carbonation thanks to the fruit's cellulose. Cider-like with a faint bitter finish; open slowly as it gets very fizzy.
Aloe Guava Ginger
Aloe, guava paste and ginger juice make a naturally sweet, slightly spicy F2 with no added sugar needed. Pomegranate juice is a good next addition.
Black Raspberry Lemonade
Fresh black raspberries with a splash of lemonade make a bright, summery F2. The added sugar from lemonade aids carbonation.
Apple Pie & Ginger Limeade
An apple-pie spiced batch alongside a ginger limeade. Starting from a tart F1, expect the flavors to mellow during F2.
Peach Cherry
Peach and cherry carbonate fast, often in just one day. Even slightly underripe peach reads like peach iced tea.
Orange Vanilla
A creamsicle-like orange and vanilla F2. It may show little visible bubbling yet build strong pressure, so chill before opening.
Mint Cocktail Booch
Mix over-fermented kombucha vinegar with fresh mint and water for a refreshing, cocktail-like drink. A great way to rescue a too-sour batch.
Guayusa Lemon Ginger
A guayusa tea base flavored with lemon and ginger makes a bright, energizing brew. A nice twist on the classic ginger-lemon combo.
Pomegranate Aloe Guava
Adding pomegranate juice to an aloe-guava-ginger base builds on a naturally sweet, slightly spicy profile. A planned next-batch upgrade.
Red Dragonfruit
Adding red dragonfruit to F2 yields a stunning natural purple color. Great for vibrant, eye-catching bottles.
Pomegranate Beet
Pomegranate and beet deliver a stunning deep color, though the flavor is more middling. Worth it for visual appeal.
Bergamot Jam
A spoon of bergamot jam in the second ferment lends an earl-grey-like citrus aroma. The jam's sugar also helps carbonation.
Banana Cinnamon
A banana and cinnamon F2 for a sweet, dessert-like brew. An unusual but fun flavor to experiment with.
Ginger Kiwi
Fresh-squeezed ginger juice with golden kiwi matches well in color and taste over an oolong base. No added sugar needed thanks to the fruit.
Rosemary Grapefruit
Rosemary pairs beautifully with grapefruit for a fragrant, slightly bitter citrus F2. Herbs infuse quickly, so taste often.
Strawberry Mint
Mint pairs well with strawberry for a fresh, summery flavor. Use a light hand with the mint as it infuses fast.
Ginger Blackberry
Ginger shines on its own or with blackberry, lime or orange. Great for a spicy-berry profile with good carbonation.
Rose Strawberry
Rose can stand alone or be paired with strawberry for a soft floral-berry F2. Florals work well in kombucha.
Lavender Lemon
Lavender pairs really well with lemon or berries for a calming, aromatic F2. Use restraint so the floral doesn't overpower.
Smashed Raspberry
Simply smash fresh raspberries and pour them in for a vivid berry F2; ready after about one day. Expect a quick-forming mini pellicle that's harmless.
Cranberry Raspberry Hibiscus
A cranberry-raspberry flavored tea on a hibiscus base, infused early for a tart, deeply colored brew. Hibiscus boosts both color and carbonation.
Pineapple Puree
Pineapple puree carbonates vigorously. Infusing in the jar and straining before bottling gives a cleaner, less chunky result.
Spiced Coffucha
Make a strong cinnamon-cardamom-clove-star anise black tea, use it to cold brew coffee, then sweeten with muscovado or piloncillo. Feeding tannins keeps the flavors balanced.
Blueberry Basil
Blended blueberries with a few basil leaves make a juicy, herbaceous F2 at around 75°F. Basil infuses quickly so go easy.
Strawberry Basil
Mashed strawberries with basil and a tiny bit of sugar make a fizzy, flavorful F2 in about 3 days at room temp. Use clean, unsprayed berries for the best taste.
Mango Ginger Juice
Mango juice with a small piece of ginger gives crazy carbonation. Burp at 24 hours then leave another 48 hours, opening carefully.
Pineapple Peach
A pineapple-peach F2 turned out great with lively carbonation. Avoid adding chili, which clashed in testing.
Mandarin Pineapple Mango
A tropical juice blend of mandarin, pineapple and mango. Note mandarin can throw dark residue, so a pineapple-mango combo may stay cleaner.
Green Tea Coffee
Use a green tea F1 and F2 with freshly ground light/medium roast beans and demerara sugar. A balanced way to introduce coffee flavor.
Raspberry Lemon Ginger
Frozen raspberry, fresh lemon and chopped ginger make a punchy F2 that builds plenty of pressure when kegged. Add sugar/fruit moderately to avoid over-carbonation.
Lemon Lime Ginger
A zesty lemon-lime and ginger F2 sweetened with agave. A reliably bright, citrusy combination.
Elderflower Lemon Cordial
Over a chamomile-green tea base, elderflower and lemon cordial make a delicate, floral-citrus F2. Pretty and aromatic in the bottle.
Strawberry Maple
Strawberry with maple syrup on a chamomile-green tea base gives a rounded, slightly caramel sweetness. The maple feeds carbonation.
Ginger Turmeric Honey
Grated ginger and turmeric with a whisper of honey makes a warming wellness-style F2. Watch the pressure, as it can carbonate strongly.
Naranjilla Booch
Naranjilla produced excellent foam and lively fizz with a tangy tropical flavor. A standout worth repeating.
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