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Have you jumped on the kombucha wagon yet? It’s no longer the drink of crazy hippies but it may be the drink of hipsters.. hmmm. In any case, kombucha has become a popular drink of choice and so many ways to flavor kombucha, it never gets boring!
What is Kombucha
Kombucha is a fermented tea beverage. Thanks to the fermentation, it is chock full of amazing probiotics making it not just a delicious drink but a healthy drink!
People have been brewing kombucha for centuries now as earliest records show the propel of ancient China enjoying this “Immortal Health Elixir”.
How Kombucha Is Made
It starts out with tea and sugar with a SCOBY (symbiotic culture of bacteria and yeast) added in to ferment. After a week or so, the first fermentation of kombucha is done. To achieve a flavored bubbly kombucha, a second fermentation is needed (which is what the recipes in this post are for!)
What Are the Benefits of Kombucha
I’ll be honest up front and tell you most that the benefits of kombucha have not been officially proven…yet. That said, many of the nutrients that are in kombucha have been linked to certain benefits so a connection can be made.
I’ll list the more likely benefits of kombucha (I will refrain from saying that it cures cancer. Some have attributed their recovery from cancer to kombucha but that’s too big a claim for me to officially list… not without some scientific proof.)
Kombucha Can Promote Gut Health
I think it’s pretty well known that probiotics are your gut’s best friend. It’s why yogurt was all the crazy in the 90’s… well kombucha is this decade’s yogurt. Your gut health is connected to so many different aspects of your health so it’s key to keep your gut happy.
Different kombucha can result in containing different probiotic strains but here are some that have been recorded in studies: acetobacter, saccharomyces, brettanomyces, lactobacillus, prediococcus, gluconacetobacter, and zygosaccharomyces. [1,2]
Kombucha Contains Many Nutrients
Even if you want to ignore all the potential benefits of kombucha, there is still the fact that it is rich in nutrients and that is reason enough to drink it. In 8 oz of kombucha there is 25% folic acid, 20% of vitamins B2, B6, B1, B3, and B12!
Kombucha Can Boost Immunity
Rich in antioxidants which can help boost your immunity.
Kombucha Can Help You Detoxify
In the world we live in, we need all the help we can get when it comes to detoxifying. Kombucha is full of enzymes and helpful bacteria which help your liver in detoxifying your body. 
Kombucha Can Help Your Joints
Thanks to the glucosamines that are contained in kombucha, it may be a good preventative and way to easy arthritis.
Now that you have a few great reasons to drink kombucha, here are 52 ways to flavor kombucha… Yes, you could just buy kombucha but that will add up quickly considering kombucha costs $3-5 per bottle!
Making your own kombucha costs practically pennies and as shown below, there are so many flavors you can make! You could make a new flavor each week for an entire year with this list!
52 Ways to Flavor Your Kombucha
Wildflower Kombucha – Homestead Honey (pictured)
Ginger Kombucha – Kombucha and Kale
Elderflower Kombucha – Homestead Honey
Cinnamon Spice Kombucha – Nourished Kitchen
Chamomile Kombucha – The Organic Goat Lady
Dandelion and Fennel Kombucha – The Herbal Academy
Lemon Lavender Kombucha – The Organic Goat Lady
Tulsi Rose Kombucha – Life Infused
Ginger & Turmeric Kombucha – All The Nourishing Things
Rose Hip and Hibiscus Kombucha – Don’t Waste the Crumbs
Hibiscus Kombucha – Grow Forage Cook Ferment
Lemongrass, Ginger, Turmeric Kombucha – Nourish Everyday
Elderberry Kombucha – Real Nutritious Living
Blueberry Kombucha – Kirsty Cole
Strawberry Kombucha – Whole Natural Life
Berry Lemonade Kombucha – Live Simply
Blackberry & Sage Kombucha – Pickle Jar Studios
Raspberry Kombucha – Whole Natural Life
Chocolate Raspberry Kombucha – Cultures for Health
Orange Cardamom Kombucha – Melissa Torio (pictured)
Orange Kombucha – The Savvy Plate
Grapefruit Mint Kombucha – Cultured Food Life
Orange and Ginger Kombucha – The Organic Goat Lady
Lemon Ginger Zinger Kombucha – Cultures for Health
Citrus Green Tea Kombucha – Honest Cooking
Spiced Apple Kombucha – Raia’s Recipes (pictured)
Pink Lady Apple Kombucha – One Armed Mama
Watermelon Kombucha – Rooted Mom
Cantaloupe Mint Kombucha – Rubies & Radishes
Peach Mint Kombucha – Fit Happy Free
Peach Kombucha – Thank Your Body
Cherry Kombucha – Wide Open Eats
Starfruit Kombucha – Yeabucha
Pineapple Cayenne Kombucha – The Wild Gut
Kiwi Kombucha – Kombucha at Home
Pineapple Kombucha – A Real Food Journey
Mango Kombucha – The Organic Goat Lady
Strawberry & Pink Guava Kombucha – Enlightened Foodie
Dragon Fruit Mint Kombucha – Yeabucha
Passionfruit Kombucha – Enlightened Foodie
Kombucha Based on Beloved Drinks
Kombucha Coffee – My Fermented Foods
Cream Soda Kombucha – Essential Omnivore
Sarsaparilla Kombucha – Hybrid Rasta Mama
Root Bear Kombucha – Cultured Food Life
Orange Creamsicle Kombucha – The Roasted Root
Bloody Mary Kombucha – Fermenters Club
Fun Things To Make with Kombucha
Watermelon Kombucha Slushie – The Honour System
Cranberry Lime Kombucha Slushie – Nourished Kitchen
Ginger Cranberry Kombucha Mocktail – Veggie Desserts
Kombucha with Chia – Nourishing Simplicity
Kombucha Waffles – Nerdy Millenial
Kombucha Soap – The Nerdy Farm Wife
SCOBY Fruit Leather – Melissa Torio
SCOBY Berry Gummies – Healthy On The Go
Kombucha SCOBY Candy – Live Eat Learn
Kombucha SCOBY Snacks – Fermenting for Foodies
Kombucha Gummy Bears – Health Starts in the Kitchen
Need more helpful posts about kombucha? Check these out!
Continuous Brew Method from My Cultured Palate
10 Biggest Mistakes Kombucha Brewers Make from Nourished Kitchen
Kombucha Carbonation and Flavoring Tips from Yang’s Nourishing Kitchen
How to Clean Kombucha Bottles from Health Starts in the Kitchen
1. Jayabalan, R., Malini, K., Sathishkumar, M., Swaminathan, K., & Yun, S. E. (2010). Biochemical characteristics of tea fungus produced during kombucha fermentation. Food Science and Biotechnology, 19(3), 843-847.
2. Kurtzman, C. P., Robnett, C. J. and Basehoar-Powers, E. (2001), Zygosaccharomyces kombuchaensis, a new ascosporogenous yeast from ‘Kombucha tea’. FEMS Yeast Research, 1: 133–138. doi: 10.1111/j.1567-1364.2001.tb00024.x