Kimchi is a Korean dish that is a spicy fermented mix of vegetables. Fermenting is an effective preservation method, so you might wonder, does kimchi go bad? 

Kimchi can go bad. If you keep kimchi at room temperature after opening, it’ll last about a week. Kimchi stays fresh for a much longer time if you refrigerate it. It will remain fresh for three to six months or more but will continue to ferment and taste sour. Refrigerate your kimchi below 39 degrees F to reduce the speed of spoilage. 

There is so much to learn about kimchi, such as:

• how to prolong its shelf life,
• how to make it
• how to tell if kimchi has gone bad

Keep reading to learn all the answers you need about kimchi! 

How Long Does Kimchi Last?

Kimchi is a Korean staple dish and has been for generations now. It’s easy to see why it’s a superstar in the kitchen. The flavoring in kimchi is intricate, but the recipe is relatively easy. It’s a harmonious and versatile dish that’s rich in nutrients and flavor. 

Kimchi is originally from Korea and staple to both North and South Korea with a broad appeal, rating five stars in the nutrition scorecard and various uses. Kimchi is made with:

• cabbage
• garlic
• other vegetables
• fish sauce
• salted seafood
• chili powder
• spring onions
• ginger

You’ll taste a plethora of flavors once it hits your tongue!

Kimchi can last months before it spoils. The shelf life of kimchi doesn’t have a specific and straightforward answer. A Korean kimchi veteran might say that kimchi doesn’t spoil. Instead, it merely ripens. However, it won’t taste the same forever as it is made with fermented vegetables. 

As kimchi is not pasteurized, the bacteria in it are alive. So fermentation is ongoing with kimchi, and it’ll become sourer with time. 

If you’ve bought kimchi from a store, you’ll have to look at the expiration date to see if it is okay to eat. Usually, the shelf life of store-bought kimchi is between eight and twelve months. 

There are several variables in the equation, like time or whether you’ve opened the kimchi yet. Temperature also influences the fermentation and makes the kimchi sour. If the kimchi is sitting in a warm spot, the fermentation rate will accelerate. Store a fresh jar of kimchi in the fridge right away after buying. 

It’s also tricky to answer how long kimchi may last in the fridge after opening. A prolonged lifetime depends on:

• how long it was stored before opening the jar
• the temperature
• how sour you like kimchi

If I had to estimate it roughly, I’d say kimchi should taste fine between six months to a year after you open it. This calculation applies if you’ve refrigerated the jar after first opening, and it didn’t taste very sour. 

It’s also worth mentioning that if kimchi is pasteurized and unopened, you can store it for a couple of months in the pantry. Unpasteurized kimchi tastes best before a month.

NOTE: These are only rough estimates and are applicable for the best quality kimchi only.

How to Tell If Your Kimchi Has Gone Bad

To tell if your kimchi is safe to eat or not, you’ll have to look for possible spoilage signs. Some people throw away good kimchi because they think that it’s a lost cause. Read the signs below. If your kimchi looks like this, don’t panic because it should still taste fine and be safe to consume. 

1. It’s not unusual for kimchi to explode upon opening. It may happen from the gas buildup during fermentation. This event is not unlike a champagne bottle popping off due to an excess build-up of gas. 
2. If kimchi seems bubbly after opening, it should be fine. Bacteria are alive inside, so the kimchi might be fizzy and active. 
3. It’s safe to eat the kimchi you’ve kept at room temperature for an extended period. It might become very sour, but you can add it to a soup or stew if you prefer. Or, throw in some other vegetables instead of eating it raw. 
4. If the cabbage turns soft after storing kimchi for a long time, don’t panic. It’s perfectly fine to eat it. But if you don’t want wilted cabbage, try using the kimchi in a recipe. 

Look out for visual signs to tell if kimchi is spoiled. If you spot mold or a white film on your kimchi, you can scoop the mold part off the top and a layer underneath, or you can discard the whole dish just to be careful. 

If you see mold on your kimchi, it’s already begun spoiling. Some people are comfortable eating food where mold has been scraped off. However, molds can make you sick, so there is a risk. 

If your kimchi smells sour, it should still be safe to eat. But if it smells off besides just sour, discard it.

If you are still unsure whether you should throw away your kimchi, you can do a pH test on it. According to BBC, kimchi’s pH level should be 4.5. If it is ever more or less than that, throw it away. 

How long do other fermented foods last? Read my article to learn all you need to know!

If the kimchi is too sour for your taste, or the vegetables are not crunchy enough, you can mix it with stews or use it in stir-fries. It’s up to you when it comes to kimchi that tastes sour, your options are to:

• keep it
• throw it away
• use it in a recipe

Mistakes That May Spoil Kimchi Faster

There are things that can go wrong when making kimchi, especially for beginners. The radish might taste bitter, or the cabbage could be too:

• thick
• thin
• fibrous

If the kimchi turns out too bitter or salty, next time try brining the vegetables more or less, depending on the issue. 

Sometimes, kimchi turns out slimy which is undesired. When unwanted microorganisms outgrow the beneficial ones, kimchi spoils and gets slimy. It might be safe to eat, but it will taste strange, have a weird texture, and won’t be enjoyable. So you’ll need to consider some factors to avoid this outcome. 

1. Too Much Salt: Back in the old days kimchi was packed with salt before it was widely known that salt is bad for high blood pressure. Excess salt can make kimchi taste funny. 
2. Too Much Flour Paste or Rice: Rice flour paste is not essential to make kimchi, and too much of it will undoubtedly spoil your kimchi. 
3. Temperature: Prepare kimchi at the right temperature. The optimal temperature for fermentation is around 68 degrees Fahrenheit. Add more salt and monitor it closely if the temperature exceeds 72 degrees Fahrenheit. 
4. Too Much Sugar: Be careful with how much sugar you put in kimchi, especially the salt ratio. Korean restaurants typically use artificial sweeteners because excess sugar tends to make kimchi slimy.

Additional Kimchi Tips

Ensure that there aren’t air-filled gaps and bubbles after putting the kimchi in a jar. Too much air inside the container will make unwanted bacteria grow, and the kimchi will taste off. It will also produce unevenly seasoned and fermented kimchi. 

It’s best to pack and press it all down firmly so that you’re leaving as little space as possible, using a fermentation pounder like this from Amazon can really help. Do leave space at the top of the jar to cover the vegetables with brine. Seal the lid tightly and do not leave the jar out for too long without refrigerating. 

Store the jar for a few days at room temperature, and it is essential to keep it away from sunlight. Only move the jar to the refrigerator once it has started to taste a bit tangy. The cold temperature will slow down the fermentation gracefully.  

How to Store Kimchi for Longer Shelf Life

By now, you already know how the temperature influences kimchi when it comes to storing it. You can keep unopened kimchi in the fridge or pantry. Leave kimchi that’s not sour enough at room temperature for a couple of days till you get the desired taste. It’s best to store the kimchi in the fridge once you have opened it. 

Kimchi doesn’t have a stable shelf life in general because it has live bacteria. As a rule of thumb, immerse the ingredients in the brine every time you open it and seal it again. 

Additionally, use clean utensils to handle the kimchi inside the container. Otherwise, it will encourage dirty bacterial growth and cause the kimchi to spoil. Try to open the container as little as possible to avoid exposing the kimchi to the air, risking unwanted bacterial growth. 

If you used a large container for storing your kimchi, you should consider dividing it up into smaller portions and placing them in smaller jars to preserve them.

NOTE: You can sort the portions out according to weeks, making it easy to keep track of them.

The bottom line is, you can increase kimchi’s shelf life if you:

• limit the opening and closing of the jar
• use clean utensils
• immerse the kimchi in brine

How to Make Kimchi

Kimchi recipes vary from one region and season to another, but you can keep the dish entirely vegan using plant-based ingredients. Kimchi is sold on Amazon, is available in stores, and is comparatively inexpensive. If you ferment kimchi at home, it takes a while. 

Kimchi can be eaten as:

• an ingredient in a recipe
• a dip
• a side dish

Additionally, kimchi can be made to preference with flavors that are:

• sour
• spicy
• sweet

Napa cabbage is the main ingredient in kimchi, with other vegetables like:

• Korean radish
• carrots
• cucumber
• scallions

Kimchi is not a tricky dish to make, but if it’s your first try at fermenting vegetables it might feel overwhelming. Fermentation isn’t a conventional way of cooking. After all, it is rotting food! The only difference is that you’re in control of the rotting.

Here are a couple of recipes for making kimchi. The most widely used recipe is the one that uses napa cabbage. Before you begin, here are some things to consider during fermentation. 

1. I recommend keeping a jar at room temperature to speed up the fermentation process and store the rest in the fridge. You have to do this for a few days before you put it in the refrigerator.
2. Ideally, use an airtight container like a mason jar. Sanitize the jar first, and fill it so it has 1/3^rd space left so the jar doesn’t explode. 
3. It’s working if you notice bubbles in your kimchi. Check it by opening the jar over the sink every few days for a quick sniff test. You can stir it around a bit but ensure that the vegetables are always submerged in the liquid. 
4. The pH of the kimchi won’t be 4.5 until two weeks have gone by. So don’t panic if it’s not at this level. 

I recommend eating it after a month and within three months of preparing it. 

Napa Cabbage Kimchi Recipe

The following recipe is an altered version of a Maangchi Easy Kimchi made with napa cabbage. Before you begin, I suggest you watch some instructional videos, particularly by Maangchi.

Ingredients 

• 2 lbs napa cabbage 
• 5 ½ tsp sweet rice flour
• 3 Tbs salt 
• 1/2 cup water 
• 1 ½ tsp sugar 
• 1 tsp ginger 
• Four garlic cloves (large)
• 4 ½ tbsp onion 
• 3 tbsp fish sauce 
• 4 tbsp Korean hot pepper flakes (for tasting)
• 2 Green onions 

Instructions to Make Kimchi

Firstly, trim any undesirable leaves off the cabbage. Then remove the cores and cut the cabbage into quarters lengthwise. Chop the quarters into bite-size pieces. 

Rinse and drain the cut pieces of the cabbage thoroughly. Use a colander (sold on Amazon) to drain the cabbage and place it in a large bowl. Sprinkle it with salt, and let it rest for 30 minutes. 

Next, mix the cabbage, salt it again, and let it rest for another thirty minutes. Repeat this step one more time, for a total of three times with thirty minutes in between. It should take about one and a half hours. 

During the thirty-minute intervals, prepare the rice porridge. Mix the sweet rice flour with water in a small saucepan. Keep mixing until it boils and continue until the porridge begins to bubble, which should happen after about five minutes. 

Pour the sugar into the pan and continue cooking until the mixture seems translucent. Now, let it sit and cool. Make the kimchi paste while the porridge cools. In a food processor, mix these ingredients until smooth:

• garlic
• onion
• ginger
• fish sauce

Pour the mix into a large bowl, and add the cooled rice porridge and hot pepper flakes to the bowl. Mix it thoroughly until it is a consistent paste and combine the cabbage and other vegetables in the mix. Everything should be well coated by the time you finish mixing. 

Fill the jar up to 3/4 of the way full with the kimchi mix and store it in the fridge for a month to let it slowly ferment, and check it regularly. 

Korean Radish Kimchi 

This is a simple kimchi to make. It’s called Kkakdugi in Korean, which means cubed radish kimchi. Typically, people enjoy this dish in chilly winter weather. It’s firm and crisp and tastes slightly sweet and peppery. 

The main steps are:

1. Cut the radish into cubes.
2. Salt it.
3. Mix the seasonings.

Ingredients

• 3 large Korean radish 
• 1/3cup coarse sea salt
• 3 to 4 scallions 
• 2/3 cup Korean red chili flakes 
• ¼ cup salted finely minced shrimp 
• 2 tbsp fish sauce 
• 1 tsp grated ginger 
• 2 tablespoon sugar 

Radish Kimchi Instructions 

First, clean the radishes using a scrub brush like this one, or scratch the stubborn impurities off with a knife. If necessary, peel the skin. If the skin is smooth and clean, use them with the skin on. 

Next, cut the radish into an inch-thick disc and further chop them into one-inch cubes. Place the cubes into a large bowl. Don’t worry if the discs are large, they will shrink when you salt and ferment them. 

Sprinkle the salt over the radish and make sure that the salt coats the radishes evenly. Let it rest for about thirty to forty minutes until the radish cubes have expelled some liquid and softened. 

While it sits, prepare the seasoning. Use the rest of the ingredients mentioned above and mix well. Set the mixture aside so that the chili peppers become pasty and dissolve. 

Drain the radishes in a colander without rinsing. In a large bowl, mix the seasoning and scallions with the radishes by hand until the seasonings have evenly coated the radishes.

You can taste the seasoning to see if you need to make any changes. It should taste too salty, and the radishes should be dry by now. Next, add the salted shrimp or fish sauce. 

Like the previous recipe, repeat the storing process and remove air pockets from the jar. You can keep it at room temperature for a day, depending on how fast you want the kimchi to ripen. Then, put it in the refrigerator and eat it after a week. It will keep its excellent flavor and texture for several weeks! 

Tips On Eating Kimchi 

Kimchi is a special dish because it’s packed with flavor and rich in nutrients. However you cook your kimchi, the process and basics are the same. 

Here are some bonus tips that will make kimchi taste even better and make your kimchi-making skills more mature. 

Tip #1: Kimchi is Seasonal

Kimchi is a seasonal dish, and its recipes vary from one region to another. Basic napa cabbage kimchi is a fall dish. You can experiment with other vegetables according to the seasons. For example, in spring, try fresh greens, and during summer try radishes and cucumbers. 

Tip #2: Experiment with Flavors

The second tip I have for you is to experiment with flavors and different ingredients. Embrace the seasonings because it’s one of the most fundamental properties of a kimchi dish. Broaden your range with seasonings and add-ins. Also, kimchi is typically spicy, so you can dabble with that too! 

Tip #3: Use Salt Wisely

As I’ve mentioned before, too much salt can ruin kimchi, so use salt wisely. A saline environment will also speed up the fermentation process. Don’t use iodized table salt as iodine can block fermentation. Your best bet is to use coarse sea salt. I recommend salting in a couple of steps: 

1. Rub the vegetables with salt to open and break them.
2. Soak them in a brine solution for more enhanced flavors.

Tip #4: Pack and Store Kimchi Carefully

Make sure not to disturb your kimchi often, and store it very carefully, as I’ve directed above. Pack the kimchi in and always use an airtight container to store it.

Tip #5: How to Serve Kimchi

In Korea, kimchi is served with almost every meal and used as an ingredient to prepare dishes like jjigae, a traditional stew. Additionally, it’s also used to flavor pizza and noodles. The recipes above are two of the most basic recipes for kimchi. You can experiment with other vegetables and keep the process the same. 

Conclusion 

Kimchi has become a regular guest on the menus of restaurants and home dining. It’s delicious and ample with vitamins and minerals. During fermentation, it will develop complex flavors and nutrition. It will last a long time and is easy to prepare. 

So to answer the question: Does kimchi go bad? I would say it ripens rather than spoils. It’s naturally a sour and pungent-smelling dish, so unless you see visible molds and it smells weird, it’s safe to consume. Kimchi is quite beneficial for health and has survived the test of time. In essence, kimchi is living history!

You might also be interested in:

• Is Kimchi Better Hot or Cold?
• Which Fermented Foods are Best for Your Gut?

Ever wish you didn’t need to follow a recipe every time you want to try fermenting something new? Me too! The truth is, once you know the principles of fermentation, you can pretty much ferment anything you want without following a recipe!

Fermented vegetables serve two purposes at once. They are ridiculously tasty and they are super nutritious. On top of that, you don’t have to worry about their preservation as they are rich in natural preservatives. Although it’s a simple process, there are some crucial things to pay attention to if you want to successfully ferment any vegetable.

The key to successful fermentation of any vegetable depends on a few things:

1. The vegetables need to be chopped appropriately (shredded, grated, or diced)
2. The correct fermentation method must be used
3. The vegetable needs to be fermented for the right amount of time

Here’s a more detailed guide so that next time you wonder what a fermented version of that vegetable will taste like, you can simply try it for yourself!

How to Successfully Ferment Vegetables

Fermented vegetables last a very long time. Also, they taste great and are full of nutrition. They can be eaten on their own or as a side dish. You can slide them into burgers, wraps, and more!

Here, I am going to briefly discuss how to ferment vegetables properly, their benefits, and some popular fermenting methods. I recommend reading the entire article to grasp the process by heart.

Preparation and some basic knowledge are the precursors to successful fermentation. Although the steps I’m going to discuss are fairly simple, you have to be meticulous.

Related: Check out my article, “How to Ferment Cabbage in 10 Easy Steps”

Here are the steps for successfully fermenting any vegetable:

Gather All the Tools

What You’ll Need

The success of vegetable fermentation relies not only on the right method but also on the right tools. Here’s a list of what you might need depending on what you’re fermenting:

• a chopping board
• a sharp knife
• a large bowl for mixing
• a jar large enough to fit all your vegetables in AND some space on the top for air

How to Prepare the Vegetable for Fermentation

Properly preparing the vegetable is one of the key components to successful fermentation. Varying types of vegetables should be cut differently.

Some vegetables are fermented whole while some are shredded, grated, or cubed. It’s important to know which method is best for which vegetable beforehand so that you get a better fermentation result.

NOTE: The way the vegetable is prepared is not absolutely crucial to the ferment. In other words, shredding a vegetable instead of dicing it is not going to result in failed fermentation. However, certain vegetables are better suited to be prepared a certain way due to things like their sugar content, water content, and how hard or soft the vegetable is.

Here’s a handy table with a list of vegetables, and the most conventional way to chop the vegetable to ensure you get a great result the first time around! (You’re welcome to do your own thing too of course, but perhaps for the first go, you should stick to the traditional way until you get the hang of things!)

Select the Right Fermentation Method

There are different types of fermentation and it’s important to consider which vegetable you are fermenting before deciding on the method of fermentation.

Here are various fermenting techniques to consider:

• Dry salting – Also known as a dry cure which is a popular method to preserve seafood. It is also used to preserve some fruits and vegetables like lemons, tangerines, and cabbage.

• Pickling – Often used for fermenting cucumbers; this technique uses acidic brine (like vinegar) to add a sour flavor. Red onions, cauliflower, and jalapenos are popular examples.
• Salt brine – The most popular and easiest method of fermentation. Typically used for almost any vegetable.

We’ll discuss these other fermenting methods later on in this article, but for now, because it is the easiest and most popular, let’s discuss how to ferment your vegetable using the salt brine method.

Related: Want to know how to keep your fermented veggies crisp? Learn how here!

How to Ferment Using a Salt Brine

There are 2 primary ways in which you can salt brine vegetables:

1. Adding water and salt – Some vegetables, such as cabbage, release their own ‘juices’ once the salt is added to the mix so there is usually no need to add extra brine.
2. Adding salt only – Carrots, for example, don’t release any of their own liquids when salt is added. So in this case, a brine will need to be made (salt and water combined together) and added to make the ferment.

How to Make a Salt Brine

It’s always handy to know how to make a salt brine even if your vegetables produce enough juices of their own. This is because sometimes the juices are not enough to completely cover the vegetables and you need a salt brine to make sure they are submerged.

In both cases, one of the most important aspects of fermentation is to make sure all parts of the vegetable are submerged in the brine.

To be properly and entirely fermented, all the vegetables must be in contact with the brine. In fact, if any part of the vegetable is popping out over the brine, it is a surefire way to grow mold as the vegetable will be exposed to oxygen (which is a no-no for this type of fermentation!)

Weigh the Vegetables Down if Needed

If the vegetable you are fermenting is heavy and cut into cubes, then you shouldn’t worry about this. This step applies to some particular vegetables that are lightweight and usually shredded like cabbage, and cucumber. These vegetables that are likely to lift up and pop out over the brine.

You can place a clean, heavy weight on top of the vegetables to prevent them from escaping. You can use a number of things as weights, such as:

• cleaned rocks or pebbles
• a food-safe bag or cheesecloth full of baking beads
• fermentation weights (I use these ones from Amazon; they are super easy and fuss-free to use!)

After you have submerged the vegetables and weighed them down, place the lid tightly onto your jar. It’s important to do this to stop air going in and out. Again, this is to prevent mold. To make things easier, I like to use specialized jars for fermenting my vegetables.

This fermentation jar kit from Amazon comes with 3 airlock lids and fermentation weights. The airlock ensures much less chance of mold developing even if some of the vegetable pieces were to come to the top. They’re great to use for the piece of mind of not having to worry that the ferment will go wrong.

Release Gas Build-Up After 3 Days

Once your veggies have been fermenting for 3 days, it’s time to open the lid slightly. Just enough to let the build-up of gases out. Simply open the jar slightly for a few seconds (you’ll probably hear the gas releasing at this point!), and close it back up tightly again before any bacteria has a chance to get in.

If you are using airlock jars, (like the ones I mentioned here), this step is completely unnecessary, because the lids have special one-way valves that let excess gas out without having to open the lid and expose the ferment to potential bacteria.

After this, it’s just a matter of waiting!

How Long Should You Ferment Vegetables?

By the three-day mark, the fermenting process is already well underway, and if you like your veggies less sour (and/or you’re a little impatient!), then you can start eating them from day 3.

However, vegetables can ferment for seven days to a month or longer! The flavor continues to develop during this time, and so do all the beneficial bacteria!

I personally like to leave mine for a whole month to ensure that I am getting maximum health benefits and maximum flavor out of my ferments.

3 Different Fermentation Methods

Varying fermenting methods are best for different vegetables. Here are three of the most used fermentation methods used for vegetables:

#1. Dry salting

Also known as the dry cure method, dry salting is a very popular method for both vegetables and seafood. Just combine the vegetables with salt and mix properly. 

The juice that is released from the vegetable and the salt mixed with it works as a brine solution. This process usually takes three to seven days and the most popular food made using this method is sauerkraut or fermented cabbage.

#2. Pickling

Pickling is commonly used with cucumbers but can also be used with other vegetables with delicious results!

Pickling is a simple process that involves submerging a veggie in a brine of salt, vinegar, and water. It takes five to seven days before the pickle is ready to eat. Its resulting vinegary flavor is one that is wildly popular for good reason.

#3. Salt Brine

Salt brining is another popular fermenting procedure. Salt brine is widely used for fermenting different kinds of vegetables. This method is similar to dry salting, except more brining solution is used.

A brining solution usually contains 25% salt. The vegetable is cut into pieces and soaked in the solution for a week or two. Sometimes, vinegar is also added.

NOTE: Adding vinegar changes the type of fermenting from lacto-fermentation to acetic fermentation. The latter is not as rich in probiotics as lacto-fermentation but is still nutritious and acts as a digestive aid.

Common Mistakes While Fermenting Vegetables

Some small oversights can make a huge difference in the fermentation process. Here’s what to look out for:

#1. Using Tap Water

While tap water is generally safe to drink and free of any harmful microbes, it is often chlorinated which can kill the bacteria needed for fermenting.

The key to fermentation is bacteria. So even if the fermentation process doesn’t fail completely, using chlorinated tap water will result in reduced nutritional value.

#2. Not Submerging Entirely

The vegetable must be submerged in brine for at least the first three days. Light vegetables like cabbage and carrots tend to float to the top of the solution. 

Make sure all the vegetables are submerged in the brine, and if there isn’t enough brine to keep them all submerged, create more brine to add to the jar, and use a weight when necessary.

#3. Being Impatient

You can start eating three days into the fermenting process, but that’s not ideal. Complete fermentation takes around seven days, in some cases nearly a month. 

TIP: Be patient to get the full fruits of your labor! Taste it after five or six days, keep checking it every day until you are satisfied with the taste.

Benefits of Fermented Vegetables

Vegetables have been fermented for thousands of years. This is how foods were preserved when there was no electricity or refrigerator to rely on. The reason it’s still popular to this day is that it yields great nutritional value with amazing taste. Here are some of the benefits:

#1. Natural Preservative

Fermented vegetables can be easily preserved for 3-4 months without refrigerating thanks to their natural preservatives. 

Fermentation produces lactic acid which inhibits the growth of other harmful bacteria that facilitate the rotting process.

#2. Great Taste

Fermented vegetables as well as any fermented foods are unparalleled in taste. This process produces natural substances and probiotics that give the food its unique taste that can’t be achieved by any artificial flavor or additives.

#3. Good Nutrition Source

Vegetables are a great source of nutrition. When they are fermented, their nutritional values are increased and they are rich in vitamins, minerals, and probiotics. Probiotics are especially healthy for our gut.

FUN FACT: Two ounces of fermented cabbage have more probiotics than a hundred probiotic capsules!

Conclusion

Fermented vegetables are not only a great way to increase your daily vegetable intake, but they also help you get the essential nutrients that your body needs to function and perform, as well as give your immune system a boost.

The best part of fermenting is that it’s not rocket science. You can ferment all vegetables by the same process with slight variations. It’s easy, tasty, and healthy and is a likely reason fermenting vegetables is popular all over the world!

Are you interested in fermented drinks? Try these recipes:

• 9 Great Kombucha Flavors
• Water Kefir Guide
• How Long to Ferment Kombucha?

Kombucha can be flavored with a variety of combinations, and crafting great flavors for kombucha is easy once you know how to do it. Here are some guidelines to get you started.

Kombucha is mostly flavored with fruits with an easy process called the “second ferment” which takes place after the initial brewing of kombucha. There are so many flavor possibilities for kombucha that it’s impossible to describe them all.

So in this article, I’m going to talk about the 9 best kombucha flavors I’ve found, with instructions on how to make them.

All of these are a great place to start for beginners, and turn out with varying and delicious fizzy flavors perfect for making at home. Once these are mastered, you can experiment and tweak your favorite flavors until you find your own very favorite combinations!

Basic Kombucha Flavoring Steps

Before we get into the recipes, here’s a quick guide to the basic steps of flavoring your kombucha in a second ferment process.

1. Choose your fruit: This can be whichever fruit you like, a mix, or a recipe combination like the ones suggested here.
2. Add flavors to kombucha: After the initial ferment with the tea, you will add the fruits or purees to the brewed kombucha.
3. Second fermentation: Once the flavors are added to the kombucha, bottle it in airtight bottles (I really like these bottles from Amazon) with an inch or two of headspace. Set it in a cool dark room to ferment for about 5-10 days, depending on the recipe. This is when the kombucha gets fizzy!
4. Strain out the solids: Once the second ferment is ready, strain out the fruit solids and store them in the refrigerator.
5. Enjoy! Your flavored kombucha is now ready to drink and benefit your health.

NOTE: For a more detailed guide about flavoring kombucha with fruit in the second ferment, check out my article here!

9 Most Popular Kombucha Flavors (& How to Make Them)

Kombucha is endlessly popular around the world. With so many flavor options, there is truly something to suit everyone’s tastes!

Here are the 9 most beloved kombucha flavors that you should try:

#1: Lemon Ginger

Anything with ginger in it has a unique taste. Ginger ale, ginger tea, gingerbread, you name it. All of them taste different, yet amazing. When ginger and lemon are together, it’s like a pair made in heaven.

Lemon ginger flavored kombucha is just like that. They complement each other like bread and butter and taste out of this world. Making lemon ginger kombucha is incredibly easy.

#2: Chia Seeds

Chia seeds have amazing health benefits (these chia seeds on Amazon are a great value). They’re full of fiber, minerals, antioxidants, and omega-3 fatty acids. They can be consumed in numerous ways. When mixed with a batch of kombucha, the flavor goes to a whole different level!

Chia seed-flavored kombucha is a thick textured drink, completely different from what you’re used to imagine when thinking of kombucha. Making chia seed Kombucha is slightly different from second fermenting with fruit flavors.

Chia seeds soak up water and swell up. So, you can’t directly add them to kombucha and pack them in a bottle, as the bottle might explode. Here’s how to make it:

#3: Ginger Beet

Beets are vividly colored vegetables with tons of vitamins and minerals. When bestowed the responsibility of flavoring kombucha accompanied by ginger, beets become a whole different thing. They are full of antioxidants and sugars, which amplify fermentation.

#4: Strawberry Kombucha

Strawberries are a popular flavor choice all around. Strawberry ice cream, strawberry milkshake, strawberry pie, strawberry cake, you name it. So why not kombucha? You can make the most flavorful kombucha with just strawberries:

TIP: You can add other herbs, spices, or other fruits to lift the flavor even more. Ginger goes well with most kombucha flavors. Also, you can add a few drops of lemon juice to give the kombucha a nice twist!

#5: Blueberry Kombucha

Blueberry kombucha tastes incredible and is very easy to make. The taste, smell, and flavor of blueberries transcend all expectations when mixed with kombucha. Among fruit flavors, blueberry kombucha is one of the most popular around the world. They can also be combined with various herbs, but I will stick to the basics here:

#6: Zingy Raspberry Kombucha

I’m calling it zingy since that’s exactly what this flavor offers! This delicate mixture of raspberry, ginger, and lemon is full of liveliness and energy. Ginger is an all-time great when it comes to flavoring up drinks and giving them fizz with its natural yeast, and lemon juice is a perfect partner. Adding a drop of honey will boost the fermentation even more.

#7: Spicy Apple Cinnamon

It’s almost astonishing how well the flavor of cinnamon goes with the sweet taste of apples. You can use Fuji, Honeycrisp, or Gala apples. Whatever you do, the end result is nothing short of toothsome kombucha that is full of flavors. This recipe will demonstrate how only a touch of cinnamon can enhance the flavor inside-out:

#8: Mango Kombucha

The flavor of mangoes sets everything right, in my opinion! They are sweet, juicy, meaty, and yet one of the most delicious fruits gifted by mother nature. When combined with sour and tangy kombucha, the balance of flavor swings like a pendulum which you cannot help but love.

#9: Blackberry Vanilla Kombucha

Who doesn’t like vanilla? This herb-derived flavor is second to none when it comes to making creamy, sweet, and succulent flavorings. When mixed with blackberry and infused into already fermented kombucha, the outcome is nothing you would expect. If you are into creamy, pie-like flavor, blackberry vanilla kombucha is just the thing you need:

I hope you love these recipes, and that some of these flavors inspire you to keep up kombucha making! Kombucha is a wonderful, healthy, and probiotic-rich drink that has amazing benefits. The possibilities of flavors are endless, and with fruits, herbs, and spices added, so are the health benefits of this wonderful fizzy drink!

Other than the 9 kombucha flavors that I’ve talked about above, there are plenty more. You can follow this guide or choose to make your own based on what your favorite fruits and herbs are.

I always like to enjoy a cold glass of kombucha in the afternoon when I need a little pick-me-up. Knowing mine is homemade with all of the good bacteria and lovely flavors I created myself makes drinking kombucha and planning my next flavor combination so enjoyable.

Need more kombucha tips? Look here:

• How Long to Ferment Kombucha?
• What Happens if Kombucha Ferments Too Long?

Water kefir has been gaining popularity very rapidly for its immense health benefits recently. If you’re a health nut and are researching to add some healthy drinks to your diet list then I’m sure you’ve heard of water kefir. But what is it? And what are its health benefits? 

Water kefir is a traditional beverage that is made by culturing water, sugar, and fruit with a starter culture. This mixture is then left to ferment for 24–48 hours. It’s a low-sugar fizzy drink that is rich in probiotics and aids in boosting gut health, energy, and immune function.

There’s a lot more to learn and love about water kefir, and in this article, I’ll give you a complete guide to the many facets of this magical home-brew drink. I’ll include:

• the many benefits of water kefir
• what it is
• how to make it yourself at home (recipe included!)
• other frequently asked questions about it

You’ll learn everything there is to know about water kefir and will be guided with enough knowledge to set your foot in the right direction.

Related: Water Kefir vs Milk Kefir: The Differences & Which is Best?

What Is Water Kefir?

Water kefir is a fermented, carbonated beverage that originated in the late 1800s. It’s also known under the following names:

• tibicos
• California bees
• Japanese water crystals

Water kefir is produced by combining water kefir grains and sugar water, while regular kefir is made from cow, sheep, or goat milk.

FUN FACT: Although they are called kefir grains, they are not actually grains! They take that name due to their grain-like appearance.

Water kefir grains are a grain-like culture of bacteria and yeast. When these grains are mixed with sugar water, and fermented for 24–48 hours, it produces a carbonated beverage that’s rich in probiotics and beneficial bacteria.

Aside from being a tasty beverage, water kefir is also packed with probiotics and other health benefits, making it a great addition to a healthy and nutritious diet.

Probiotics are a type of good bacteria found in your gut. They play an important role in everybody’s immune function and overall health.

DID YOU KNOW? Water kefir is a better source of probiotics than yogurt because it contains a much more diverse range of bacteria and yeast!

Some research shows that kefir grains may contain up to 56 different bacterial and yeast strains, including:

• Lactobacillus
• Lactococcus
• Streptococcus
• Leuconostoc

To name but a few. All are friendly, and all are great for gut health.

How to Make Water Kefir at Home

Making water kefir is a very simple process that you can easily do in the comfort of your own home. Here’s a step-by-step detailed guide on making your own water kefir at home:

Step #1: Choose Your Kefir Grains

There are three types of water Kefir grains available in the market. These are; powdered, dehydrated, and live kefir grains.

• Powdered kefir grains – These have an unlimited shelf life and are ready to use but they do not multiply. So, their supply becomes limited.
• Dehydrated kefir grains – These also have an unlimited shelf life, they also multiply and can sustain themselves too. They need re-hydration before use. I like these dehydrated kefir grains from Amazon.
• Live kefir grains – Also known as hydrated kefir grains. They come in sugar solutions and are ready to use from the get-go. But they cannot be kept indefinitely so their shelf life is limited unless you plan to keep using them.

TIP: It’s best to get the dehydrated kefir grains, as they not only have an unlimited shelf life, but you can also maintain them and have them multiply. This is ideal if you are looking to keep making water Kefir.

Step #2: Activate The Kefir Grains

Activating the Kefir grains means rehydrating the dehydrated kefir grains. This gets their biological processes up and running again. This process takes 3 to 4 days to complete. After that, the revitalized Kefir grains are ready to use in your first recipe for water kefir.

1. You will need 1 liter of dechlorinated water that is warm.

2. Put that in a non-metal container. Plastic or glass is preferable.

3. Now you will need to put 100 grams of sugar in that water and stir until the sugar is all dissolved.

NOTE: You can use any kind of sugar, however, raw cane sugar, maple syrup, coconut sugar are preferable to more processed sugars. It means your water kefir has a little more nutrition to work with, and it also adds better flavor.

4. After it has cooled off, put one tablespoon full of water kefir grains in it. Do not close the lid as your Kefir grains need to breathe. Cover the top with a piece of cloth or paper towel and leave it be for 3 to 4 days. 

IMPORTANT: Warm water will kill the kefir grains so you need to wait until the sugar water solution is completely cool before moving onto the next step.

5. After 3 to 4 days, your kefir grains will be activated and will be ready to use. Strain the kefir grains and separate them.

6. Throw away the re-hydration liquid. You are now done activating your water kefir grains.

Step #3: The First Fermentation

Making water kefir requires 2 steps of fermentation. The first phase happens with the grains still in the solution. In this phase, the fermentation is faster. The first fermentation will be a lot similar to how you have activated your kefir grains.

1. You will need a similar 1 liter of water and 100 grams of sugar.

2. Dissolve the sugar in warm water in a non-metal container and wait for it to cool off. Warm water can kill the grains so it is again a must for you to wait.

3. After it has done cooling off you need to add 1 tablespoon of activated kefir grains.

4. Now comes the flavoring. You can try many different types of fresh and dried fruits for adding nutrients and flavor to your water kefir. The kefir will ferment even without fruits but adding fruits will make it more nutritious and tastier.

NOTE: If you put more kefir grains, your water kefir will ferment faster. You will have to add more sugar and fruits but it will happen faster. So, if you want quicker results, you can try this out.

The amounts I am including in this guide are the most common and tested ones. Some common fruits added to water kefir are:

• fresh slices of lime or lemon
• grapefruit
• raspberries
• strawberries
• cherries
• apple slices

Dried fruits can also be added for more nutritional value. The following are all very popular options:

• dates
• dried figs
• dried plums
• raisins

TIP: Putting a slice of lemon or lime, no matter what sort of flavoring you are going for is a great idea. The acidic properties of lemon/lime prevent the growth of kahm yeast, which is not bad for you, but can affect the flavor and make it bitter.

5. After you’ve put all this together you will need to cover the container with a paper towel or a piece of cloth – I like this cheesecloth from Amazon. You don’t want to seal it because it needs to breathe, hence using the cheescloth or paper towel. Anything loose that covers the kefir from bugs and contamination, but still allows it to breath.

6. Leave the container for 2 to 4 days on your kitchen counter or somewhere similar. If the weather is warm, then 2 to 3 days is enough. But if it’s cold, then you might need to keep it for up to 4 days.

Step #4: Check for Flavor and Straining

Now that your first phase of fermentation is done, you need to check your water kefir’s flavor. The more fermentation that happens, the tangier and less sweet it gets. So there’ll be a sweet spot for you to stop the fermentation.

Ideally, you want it to taste only subtly sweet and tangy. Depending on your taste, you might prefer it a bit sweeter than tangier and vice-versa. If it tastes too sweet and you want it to taste tangier, then leave it out for a bit longer.

Once you’re satisfied with how your water kefir tastes, you can move on to straining and separating the water kefir grains from your water kefir liquid. You can save a bit of that liquid for when you store the water kefir grains.

NOTE: If your water kefir still tastes very sweet and not tangy at all after a few days, then this might be a sign that your kefir grains are not alive and healthy.

Step #5: The Second Fermentation

Water kefir requires two rounds of fermentation. The first, we’ve just mentioned. The second phase happens without the kefir grains through the bacteria present in the water. This step is where you would add further flavoring and carbonation.

You need to strain your water kefir liquid into a bottle or a jar that you can seal. This step does not require outside air so you would need to seal the container. However, there will be gasses building up inside so occasionally you will need to let them out.

In fact, it’s a good idea to leave a bit of space in your container rather than fill it to the brim, so that there is space for the gases to come out.

Some people leave the water kefir liquid as-is into the bottle while some decide to add more flavor. You can add bits of fruit and herbs or even flavored syrups into the mix for extra flavor and carbonation.

Inside the sealed container, the flavors will start to build up and so will carbonation. Carbonation is your main goal here. It will make the drink bubbly and fizzy, and pleasant to drink.

You will need to let the air out occasionally. Otherwise, the pressure can be too much and the lid might explode. Let the air out every 6 to 8 hours, this process is called burping.

After 24 to 36 hours, your water kefir should be ready. You can now store it, drink it directly, or mix it with other ingredients to create new drinks!

Step #6: Storing Your Water Kefir

If you leave your water kefir out on the counter top for long enough, it will eventually turn into something akin to vinegar. It doesn’t technically go bad. However, you do want to consume it in full before the taste becomes less desirable.

You can store water kefir in airtight jars or bottles. Some people prefer this drink chilled, while others prefer it at room temperature. Regardless of temperature preference, refrigerating does make it last quite a bit longer.

To properly store the drink, you need airtight jars or bottles. Glass jars or bottles are preferable to other materials because they don’t react to the acidic nature of water kefir. These are great from Amazon.

You can leave your water kefir out at room temperature, and it will stay good for about 3 to 4 days, while in the fridge it can stay good for 8 to 10 days.

NOTE: Water kefir does not last for months on end so you should be careful when making it. Don’t make so much, that you are unable to finish drinking it all. It’s best to make water kefir from the fresh ingredients you have to enjoy new flavors continuously.

Maintaining Water Kefir Grains

Water kefir grains are very much alive and they need to be fed and kept alive for maintenance.

Water kefir grains need to be fed with sugar water frequently so they can be alive and ready for your next batch of water kefir.

The ideal situation to maintain live kefir grains is to keep them at room temperature, submerged in sugar water. You will need to feed them with a bit of sugar every 3 to 4 days. However, if you go away or forget to feed them, they have the risk of dying.

You can put them in the refrigerator for a slower fermentation process. The cold temperature will slow down the rate of fermentation and a fresh sugar water solution can last them even longer.

TIP: If you need an even longer-term storage option, then you will need to strain them and put them in a plastic bag or plastic container, and put them in the freezer. They can last months in this hibernated state.

Another thing to note is that kefir grains will definitely multiply so you might end up having too many grains!

At that point, you could easily dehydrate them for later use. Use a dehydrator or spread them out in a tray and place them somewhere with good air circulation. As long as the temperature doesn’t go over 130 degrees Fahrenheit, they will not die.

Once dry, they can simply be stored away in an airtight container, and re-hydrated at a later date!

Benefits of Water Kefir 

Many studies show that water kefir is one of the best sources of probiotic strains. It contains over 50 strains of good bacteria and yeast. Here are just some of the many benefits that you can get from regularly drinking water kefir:

• Wayer kefir contains friendly bacteria and yeast that boost the health of your gut and immune system.

• Water kefir is known to have anti-inflammatory and anti-allergic effects. It helps your immune system better regulate itself; the probiotic strains help restrain any negative immune responses and therefore prevent viral infections and allergies.

• Some of the common families of beneficial bacteria found in water kefir are Streptococci, Lactococci, Leuconostoc, and Lactobacillus. They boost intestinal functions and help gut health.

• Studies have shown that there is a chance that water kefir may even help prevent cancer cells from growing. A lot of tests have shown that kefir grains reduce the growth of many kinds of cancer cells including breast cancer and colon cancer.

• Water kefir is also helpful to people who are trying to control their diet. The amount of sugar used to make the water kefir is not present in the final product, making it a low-calorie beverage that can help with weight loss.

• In general water, kefir fits into all sorts of dietary plans. It is a completely vegan and vegetarian beverage that is low in calories.

• It tastes good and it has no lactose or gluten. And even if you are allergic to some fruits, you can just use other fruits and herbs for flavor so there are absolutely no restrictions whatsoever.

Other Probiotic Drinks Similar to Water Kefir

There are many other probiotic drinks that are garnering popularity recently such as milk kefir, kombucha, apple cider vinegar, and coconut kefir. Here’s a quick summary of each one:

1. Milk kefir – This is the richest in probiotics from all of these options, but it also has the most calories. In addition, some people are lactose intolerant, which means they may not be able to consume this, (depending on how sensitive they are to lactose).
2. Coconut kefir – This one is much more similar to water kefir and also contains a lot of key vitamins, although it is still a bit richer in calories that water kefir.
3. Kombucha – This is actually the biggest “competitor†to water kefir when it comes to popularity. It’s made by brewing green or black tea with a culture of bacteria and yeast. Just like water kefir, it can also be packed with a variety of tangy and fizzy flavors, and of course, many probiotic strains.
4. Apple cider vinegar – This probiotic solution has a lot of health benefits (in its raw, unpasteurized form), but packs a bitter taste and strong smell. It’s best to take this one in small diluted shots rather than as a pleasant beverage on it’s own.

Frequently Asked Questions About Water Kefir 

How Long Do Kefir Grains Live?

Without adequate care, they can die off quite soon. But if you take good care in maintaining them, they can live on forever by reproducing. 

Does Water Kefir Contain Alcohol?

Yes, water kefir does contain a bit of alcohol. Studies show that water kefir can contain 0.038% to 2% alcohol. But usually, it is around 0.08% alcohol so you do not need to worry about it so much.

How Much Water Kefir Can I Drink in A Day?

Due to the probiotics in water kefir, it’s best to start off with a small amount (1 cup maximum) a day to see if you face any unpleasant effects. You may find you need to slowly increase the amount you have over a few days on weeks. After a while when your body is used to the probiotic strains, you can drink as much as you like without worrying about any side effects.

Where Do Kefir Grains Come From?

They can be both cultured and derived from nature. There are prickly pear cactuses found in Mexico where kefir grains form as hard granules on the pads of these cactuses.

Do Kefir Grains Reproduce?

Kefir grains are not grains, but organisms living in a symbiotic relationship. As they are living, they do reproduce. Your batch of kefir grains can keep indefinitely, multiplying if fed and kept healthy.

What Is Water Kefir Known As?

Water kefir is technically known as Tibicos. Some other names are California bees and Japanese crystal water. But the most common name for them is Water Kefir.

What Kind of Water Should You Use for Water Kefir?

You can use any clean water as long as it is not chlorinated. Chlorine can kill the grains. You should use water with more mineral properties as that will provide the grains with additional nutrients.

What Kind of Sugar Should You Use?

Any kind of sugar can work as long as it is organic. Some batches of kefir grains will have an affinity towards some specific sugars but you will be fine with whatever you have. You can use sugars such as molasses, maple syrup, brown sugar, white sugar, sugarcane juice, etc.

Conclusion

Today in this article we went through all the different important aspects of water kefir. We learned about water kefir’s benefits and what the drink contains. We also discussed how to make, store and maintain the grains easily at home. I tried to provide a complete guide that will help you know all there is to know about water kefir.

I hope have fun with this amazingly tasty and healthy drink. If you’re new to it, check out the recipe I’ve given below for a basic water kefir. Along with the information above, you’ll be well on your way to enjoying the great health benefits of water kefir!

Learn more about water kefir:

• Can You Water Plants with Kefir Water?
• Can You Mix Different Kefir Grains?

How to Make Water Kefir

Water kefir is a traditional beverage that is made by culturing water, sugar, and fruit with a starter culture. It's a low-sugar fizzy drink that is rich in probiotics and aids in boosting gut health, energy, and immune function.

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Ingredients

• 2 liters warm non-chlorinated water, divided
• 200 grams of sugar, divided
• 1 Tbsp dehydrated water kefir grains
• Fruits and herbs, to taste

Instructions

Activate the Kefir Grains

1. Pour 1 liter of warm dechlorinated water into a non-metal container. Plastic or glass is preferable.
2. Add 100 grams of sugar to that water and stir till the sugar is dissolved.
3. After the water has cooled, add one tablespoon of water kefir grains to it. Do not close the lid as your kefir grains need to breathe. Cover the top with a piece of cloth or paper towel and leave it be for 3 to 4 days. 
4. After 3 to 4 days, your kefir grains will be activated and will be ready to use. Strain the kefir grains and separate them.
5. Throw away the rehydration liquid. You are now done activating your water kefir grains.

First Fermentation

1. Again, combine 1 liter of warm water and 100 grams of sugar.
2. Dissolve the sugar in warm water in a non-metal container and wait for it to cool off. Warm water can kill the grains so it is again a must for you to wait.
3. Once the water is cooled, add 1 tablespoon of activated kefir grains.
4. For flavoring, you can try many different types of fresh and dried fruits for adding nutrients and flavor to your water kefir. The kefir will ferment even without fruits but adding fruits will make it more nutritious and tastier.
5. Then cover the container with a paper towel or a piece of cloth. Again, you do not want to seal it because it needs to breathe.
6. Leave the container for 2 to 4 days on your kitchen counter or somewhere similar. If the weather is warm, then 2 to 3 days is enough. But if it is cold, then you might need to keep it for up to 4 days.

Second Fermentation

1. Strain your water kefir liquid into a bottle or a jar that you can seal.
2. Add bits of fruit and herbs or even flavored syrups into the mix for more flavor and carbonation. Inside the sealed container, the flavors will start to build up and so will carbonation. Carbonation is your main goal.
3. You will need to let the air out occasionally. Otherwise, the pressure can be too much and the lid might explode. Let the air out every 6 to 8 hours, this process is called burping.
4. After 24 to 36 hours, your water kefir should be ready. You can now store it, drink it directly, or mix it with other ingredients to create new drinks.

Notes

• Store water kefir in airtight jars or bottles. Refrigerating will make it last quite a bit longer.
• To properly store the drink, you need airtight jars or bottles. Glass jars or bottles are preferable.
• Leave the bottles out at room temperature and they will stay good for about 3 to 4 days. In the fridge they can stay good for 8 to 10 days.

While trying to lead a healthy sugar-free life, most of us need to give up things we love to eat, whether it’s chocolates or pickles. If you love pickles and want to keep savoring them without worrying about your sugar intake, don’t fret, I’ve got you. 

You can pickle foods without using sugar because it is not the main preservative used in pickling. It is an optional ingredient and is only used for flavor. If you want to sweeten your pickles without adding sugar, you can use an alternative like honey, maple syrup or other sweeteners. 

In this article, you will find the answer to:

• why sugar is used in pickling
• what substitutes you can use (if any)
• a basic low sugar quick pickle recipe

Read on and explore the different steps of pickling without sugar…

Why is Sugar Used in Pickling?

The sugar in your pickles balances out the acid from the vinegar. It neutralizes the flavor of vinegar and salt in the pickle and gives it a milder flavor. Along with vinegar and salt, it is the third preservative used in pickling.

Sugar is both a natural preservative and strong flavor enhancer. It also helps slow down the colonization of some microbes. But sugar’s antimicrobial action only happens when it is used in very high quantities, like in jams. In pickles though, sugar mainly acts as a flavor enhancer and reduces the harsh taste of vinegar and salt.  

Without sugar, the taste of vinegar and salt would make pickles way too tart and sour. Almost, to the point of being inedible for some.  

Sugar is a more preferred ingredient than an essential ingredient in pickles. You can choose to not add sugar in your pickle, but you cannot ignore the impact sugar has on your taste buds. 

Hence, if you want sugar free pickles, you need to find suitable alternatives to balance out the tartness of vinegar and salt. There are many sugar alternatives out there that are not as unhealthy but will put out the same results. Like honey, maple syrup, artificial sweeteners, etc. 

NOTE: If you don’t want to use any kind of sweetener in your pickle, we’ll cover that in this article later!

What are Some Natural Alternatives to Sugar for Pickling?

Honey, maple syrup, other artificial sweeteners or even water can be substitutes for sugar in pickling. Although these are not perfect substitutes for sugar, as you will not get the exact taste of sugar in pickles, these will help you make tasteful low sugar pickles. 

Let’s take a look at how to go about using some of these alternatives…

Honey & Maple Syrup

Honey and maple syrup can work as sugar substitutes in sweetened pickle recipes. Since honey and maple syrup is sweeter than sugar and is liquid, you will have to change your recipe a little. 

• If you are using maple syrup as a substitute, replace 1/4 the amount of sugar you used to add in your old recipe.
• If you are using honey, you should add 3/4 cup of honey for every cup of white sugar.

Again, maple syrup and honey add liquid to your recipe. So, you will want to replace a 1/4 cup of liquid with every cup of maple syrup or honey. 

Both honey and maple syrup will affect the texture, color and flavor of the sweetened pickles so bear this in mind.

QUICK TIP: Honey will also darken the sweetened pickle with time. So, it is better to use light colored and mild honey in low sugar pickling. 

2. Agave Nectar

If you don’t want to use honey or maple syrup, you can opt for agave nectar. It not only sweetens, but also acts as a preservative in a pickle. It is made up of real sugars such as glucose and fructose. But it has less calories and thus, can be used to make quick low sugar pickles.

During pickling, agave nectar has to be added like honey.

• In a sweetened pickle recipe, 2/3 cup of agave nectar should replace one cup of white sugar. Again, liquids have to be reduced by 1/4 to 1/3 cup. 

In case of sour or vegetable pickles, adding more water to your vinegar will reduce the sourness of your pickle. Again, you can use apple cider vinegar instead of white vinegar to add a hint of sweetness. 

Honey and maple syrup can be used in vegetable pickles too. For example, in making onion and cucumber pickles, you can use maple syrup and honey respectively. But you will have to experiment with the recipe and add flavorings to make the low sugar pickle suit your taste buds. 

Can You Use Artificial Sweeteners for Pickling?

Yes, you can use selective artificial sweeteners for pickling. But, when replacing sugar with artificial sweeteners for pickling, one must tread carefully. Because most artificial sweeteners lose their sweetening power during the canning process and affect the flavor of the pickle. 

Moreover, artificial sweeteners used in making the pickle may change the flavor and leave an unpleasant aftertaste. 

Thus, many artificial sweeteners such as Saccharine, NutraSweet and Equal are not approved for pickling. But artificial sweeteners such as Stevia and Splenda are approved for pickling. Because both of them do not lose sweetness during the canning process. 

• If you use Splenda packets in your pickles, one cup of sugar should be replaced with 24 packets of Splenda.
• If you use Sweet Leaf Stevia packets for pickling, one cup sugar should be replaced with 18 to 24 packets. 

It is better to use artificial sweeteners in quick pickle recipes rather than regular ones. Although Splenda and Stevia can survive the canning process, there is no guarantee that the pickle will always turn out perfect. For example, Splenda can make the texture of sweetened pickles mushy. 

Another artificial sweetener you can consider using for pickling is xylitol. It is a white crystal-like substance that looks and tastes like sugar. It is a carbohydrate and polyol that can survive the canning process of pickling. 

• What’s more, with xylitol, there are no conversions to worry about because 1 cup of xylitol would replace 1 cup of sugar.

How Can You Pickle Without Sugar?

You can choose to make low sugar pickles using either the canning or refrigerating method. I suggest using the refrigerating or quick pickle method if you are trying to go on a sugar-free diet. 

Because if you use any sugar substitute, there is no telling how it will react when your jar is being canned with heat. Plus, quick pickling is easier to do. Here’s a tried and tested step-by-step recipe for quick pickling without sugar:

Pros of Not Using Sugar in Pickle

If you are diabetic or trying to lose weight, pickles without sugar are perfect for you. Again, if you are trying to go on a keto diet, or just generally reduce you sugar intake, then quick pickling with no sugar is perfect. 

The usual bread and butter pickles you see on the market are rich with carbs. Hence, you cannot consume them if you need to reduce your sugar intake. But quick pickles contain no refined sugar, or carbs. You can satiate the pickle lover in you by eating no sugar quick-pickles while on a keto diet, or other low sugar diet. (Great low sugar recipe for you to try below!)

Generally, brines are used in making pickles without sugar. The water and sodium mixture in brines lower the sodium level in regular pickles. Hence, you do not worry about gaining water weight. Quick pickles with low sugar and low sodium levels are perfect for weight loss. 

Cons of Not Using Sugar in Pickle

Not using sugar in pickles makes a big difference in how it tastes. Although sugar does not give an obvious sweet taste to the pickled dish, it does make its flavor mild, whether we realize it or not.  

When you avoid using sugar in an old recipe, you will notice how different the taste is. So, not using sugar, changes the entire recipe. You will need to mix and match a lot with the water-salt ratio and different spices to make the sugar-free article palatable. 

Another down side of low sugar pickles is that any sugar substitutes do not consist of pectin. So, they are not great preservatives. Thus, low sugar pickles do not have a long shelf life and spoil faster than regular pickled food. 

However, we are still talking a couple of months at least. You should bear this in mind when deciding how much to make at a time. Here’s a great tasting quick pickle recipe that doesn’t use any sugar or sweetener of any kind…

Recipe for a Quick Pickle Without Sugar

1. Collect Ingredients

• 8 Cups of Mixed Vegetables (Cauliflower Florets, Sweet Bell Peppers,1 Jalapeño Pepper)
• 2 cups of Apple Cider Vinegar 
• 1 tablespoon of Fine Ground Salt 
• 2 Cups of Water 
• 2 tablespoon of Simple Pickling Spice Mix (Mustard seeds, Dill seeds, Red Pepper Flakes, Whole Cloves, Coriander Seeds, Allspice Berries)

2. Prepare and Sterilize Jars

Whether you make quick pickles or canned pickles, you must sterilize your jars. To sterilize your jars, first, you need to wash and rinse the jars and its cap thoroughly with soapy warm water. 

After washing, immerse the jar in a large pot of water and boil. The water should cover the jars by at least 2-inches. To sterilize the jars, boil them for 10 minutes. Leave the jars in the warm water, even after turning off the heat.

In a separate saucepan, boil and simmer the caps of the jars in water for 10 minutes. After 10 minutes, you should remove the lids from the water and let it dry till ready to use. 

While preparing the jars, you need to choose the size and number of jars depending on your pickle recipe. For this recipe, you will need 4 pint-sized jars with a lid. 

Here are some great pickling jars available on Amazon that are suited for pickling and canning on a regular basis.

3. Prepare Vegetables 

Always pick fresh vegetables and fruits for pickling. You can choose any type of vegetables since most of them can be pickled. But avoid using slightly bruised vegetables or fruits for pickling. 

After you have picked your vegetables or fruits, get to washing and cutting them. You can cut them in any shape you want or according to the size of the jar you are using. For example, while storing your pickle in a mason jar, you can choose to slice your cucumbers into spears. 

Carrots and cucumbers can be sliced in spear or coin shapes. Carrots can be peeled and sliced into matchstick-shape too. 

For this recipe, you have to slice your cauliflowers into florets. Then mix with the chopped sweet bell peppers and jalapeno peppers.

Then fill the jar with the mixed vegetables and pack tightly. Leave a half an inch head space from the opening of the jar and then set it aside.

NOTE: Certain vegetables need to be blanched in the preparation phase. Blanching is the process of boiling vegetables for 2-3 minutes to enhance their flavor for pickling. Brussel sprouts, carrots, asparagus, beets, beans, ginger and okra need to be blanched. 

After blanching, the vegetables have to be transferred to a large pot of cold water and then drained. Vegetables like cucumber, turnips and tomatoes should not be blanched. 

4. Add Flavors 

The secret to a unique home-made pickle is in the flavoring. In this step, you mix your choice of spices and herbs to create a pickling spice mix. 

For this recipe, you will need a basic mix of flavors that include:

• coriander seeds
• dill seeds
• mustard seeds
• whole cloves
• red pepper flakes
• Allspice berries

Mix these together and store in an air-tight jar. Your mix will last for about a year. For this serving of low sugar pickles, you will need only 2 tablespoons of this mix. 

Classic Flavorings/Spice Mixes for Different Pickles

If you’re looking to try out some other flavors of pickles, here are some other classic pickle flavorings that make a tasty combination:

• Green beans with fresh dill and garlic
• Squash with garlic and onion
• Cherry tomatoes with garlic and black peppercorns.
• Cucumbers flavored with dill seeds, garlic, and red pepper flakes (classic dill pickle mix).
• Carrot pickled with coriander, thyme, ginger and turmeric (have a wonderful exotic flavor to it.)

QUICK TIP: Adding bay leaves to your cucumber pickle, will keep the cucumbers nice and crispy!

Here are some other basic spices, herbs and other flavors for pickles that you could use:

• Herbs: dill, thyme, bay leaf, oregano, rosemary, marjoram
• Garlic Cloves: smashed and sliced depending on mild to strong garlic flavor respectively
• Ginger: peeled or sliced into thin strips
• Spices: Turmeric, red pepper flakes, smoked paprika, mustard seeds, coriander seeds, black peppercorn etc.  

5. Make Brine 

A basic brine consists of an equal ratio of water and vinegar mix. It is a combination of water, vinegar, salt, sugar (optional) and spices (optional). Sugar will not be added in the brine mixture of a low sugar pickle recipe.

You can adjust the type and amount of vinegar, water and salt used in the brine depending on your recipe and taste. From white vinegar, white wine, apple cider to rice vinegar, you have a variety of options. But you should steer clear of concentrated or aged kinds of vinegar such as malt or balsamic vinegar. 

In this recipe, you will make a brine using apple cider. To make your brine you will have to mix water, ground salt, apple cider and your pickling spice in a saucepan. Then boil it over high heat and simmer for 10 minutes at medium heat. 

In case of a general low sugar vegetable pickle recipe, make the mix with your choice of vinegar, water and salt. Then boil and stir it until the salt has dissolved and let it simmer. 

6. Fill Jar with Brine and Seal Tight

The brine for pickling has to be ladled and filled carefully inside the pickle jar. With any jar you use, make sure there is some head space between the brine-vegetable mixture and the opening of the jar. After filling the jar up with brine, wipe the rims clean. 

In the case of this recipe, you need to ladle your piping hot brine into the pint-sized jars. Make sure the brine covers all the vegetables. Also, ensure that there is a half-inch head space between the brine mix and rim of the jar. 

TIP: Sometimes air bubbles appear after you are done filling the jar with brine. In that case, you have to tap the jars lightly on the counter, to get rid of the air bubbles.

After you have filled all four of your jars with brine, you should seal it tight. Place the caps on and screw them tight.

7. Refrigerate Jar 

The last step of making low sugar quick pickles is to cool and refrigerate the pickle jar. After you are done sealing the pickle jar, you need to let it sit and cool in normal room temperature.

Then you have to refrigerate your pickle jar. After an hour, your quick pickle will be ready for serving. But for better taste, you should wait for 48 hours because pickles taste better as they age. 

Unlike canned pickles, low sugar quick pickles do not last long. If you store and refrigerate this pickle, it will last you a few months at best.

Conclusion 

Pickling is all about experimentation. Whether you are trying to spice up your pickle mixture or make sugar-free pickles, you will need to experiment to get the perfect pickled dish.

The good news is that there is so much versatility in pickle making and the possibilities with flavorings are endless. So you will be sure to find a sugar free pickle recipe that you love! So, savor the journey, mix and match until you stumble upon your perfect sugar-free pickle.

Making kombucha at home is an affordable and fun project, that boasts many health benefits. However, instead of spending 5 minutes at the grocery store, you will need to spend much more time fermenting your own kombucha. Exactly how long does this process take? 

Fermenting your own kombucha can take somewhere between 7 to 21 days. The number of days varies depending on the temperature, size of the vessel, & your own preference. It will also depend on if you are making a symbiotic culture of bacteria & yeast (known as SCOBY), or if you already have one.

There’s a lot to learn about kombucha fermentation! In this article find out all there is to know about fermenting kombucha at home, including

• how long to ferment it
• choosing the right tea
• how to make a SCOBY
• troubleshooting, and more.

How Long to Ferment Kombucha?

Happily, making kombucha is not a high-maintenance project. Although the whole process of making kombucha may take some time from start to finish, you will need to spare only 15 to 20 minutes to get it started. All you have to do is:

1. Brew the tea
2. Add the ingredients inside jars
3. Store it in a shady spot for fermentation

The time required to complete the first and second fermentation of 1-gallon of kombucha is between 7 to 21 days, but it can take more or fewer days depending on many factors. For example, if you are growing your own SCOBY, add 7/10 days more to the equation.  

The number of days to ferment your kombucha depends on your taste and the environment. There are also other factors that can affect the fermentation of kombucha…

Temperature Affects Kombucha Fermentation

The speed of fermentation of kombucha is influenced by the temperature of the environment it is placed in. When the temperature is hot, the fermentation speeds up. When the temperature is cool, the fermentation slows down.

TIP: If the SCOBY is taking a long time to form, it could be because the temperature is too low. The ideal range of temperature for kombucha fermentation is 75 to 85 degrees Fahrenheit.

• In warm regions, the kombucha will ferment faster and could sour easily.
• In cold regions, kombucha will take a little longer to ferment than in warmer regions.

The Size of the Jar & Brewing Method Affects Kombucha Fermentation

The size and brewing method of kombucha affect the time required to ferment it. Kombucha produced with a continuous brewing system takes less time to ferment than the regular method. 

The lid size of the jar also influences the speed of the fermentation since the SCOBY requires oxygen. The oxygen intake is more if the opening of the jar is larger.

Kombucha kept in a half-gallon jar with a 10-inch diameter will ferment faster than the one kept in a half-gallon jar with a 4-inch diameter. 

Taste Preference Affects Kombucha Fermentation

How long you want to ferment kombucha depends on your own preference. You can ferment as long or as little time as you want, depending on how you like the taste of the brew. Your taste is the final decider of how long you let your kombucha sit and ferment!

For those new to making kombucha, I recommend tasting the kombucha on the 5th day. Use a ladle or a straw under the SCOBY and taste the brew. If it is too sweet, then let it continue to ferment and taste it again in a few days.

If you want your kombucha to taste more on the sour side, let it ferment for a few more days. However, don’t let it ferment too much after the SCOBY has been formed because then it might turn too sour. 

Ingredients for Making Kombucha 

You can customize and adjust the ingredients of homemade kombucha however you like. Every kombucha recipe has a few basic things in common, but it can vary, so take note of what is needed:

#1: The Right Tea for Kombucha

You can use almost any type of tea you want for making kombucha, and create a custom blend by mixing and matching teas. If you are just starting out, it is better to use plain black tea. 

You should never use scented teas like earl grey or tea with added spice like chai while making kombucha. The chemical that goes into creating the scent of those teas may not react well with the SCOBY.

If you prefer, here are some herbal teas that can be used to make kombucha (with links to Amazon for buying):

• White
• Oolong
• Green
• Jasmine Tea
• Rooibos or Red Tea
• Yerba Mate Tea
• Butterfly Pea Flower Tea
• Hibiscus Tea

Other than these, you cannot use most herbal teas in making kombucha because they do not have the nutrients that are required for fermentation to take place.

TIP: Both tea bags and loose tea leaves can be used to brew kombucha. For every 1 tablespoon of loose tea, use 4 tea bags. 

#2: The Right Sweetener for Kombucha

Sugar and tea is the required fuel that feeds the fermentation process. The longer the fermentation process, the more sugar is used. So, if you decrease the amount of sugar used, you might end up starving the SCOBY and hampering the fermentation process.

Using the right type of sugar for the fermentation process is important. The best sweetener for making kombucha is organic cane juice crystals (I like this one from Amazon). It’s perfect for home brewers because of its affordability and availability. 

Artificial sweeteners and other alternatives to sugar will only give you inconsistent results. However, if you cannot consume sugar for medical reasons, you can opt for honey. You may get inconsistent results while using raw honey so make sure to keep a backup SCOBY just in case.

#3: Water for Kombucha

An ample amount of water is needed during the fermentation process of kombucha. Make sure to use chlorine and fluoride-free water. Also, avoid pH-Adjusted or alkaline-rich water, and water that is rich in minerals, since they can harm the SCOBY during fermentation. Any inexpensive spring water is okay to use.

#4: SCOBY and Starter Kombucha

You need a SCOBY (Symbiotic Colony Of Bacteria and Yeast) and starter tea to make kombucha.

SCOBY is a pancake-like mother culture that hosts various bacteria and yeasts required in the fermentation process. You can either purchase a SCOBY (try this one from Amazon), get one from a friend, or grow one on your own.

If you purchase a SCOBY, make sure it is pathogen tested. Wherever you are getting your SCOBY from, you must make sure it’s from a trusted source.

You will need one SCOBY and a half cup of starter tea to make your first quart of kombucha tea.

NOTE: Starter tea is an acidic liquid that ensures the good health of your SCOBY. Usually, unflavoured kombucha from a previous batch acts as a starter tea. But if you don’t have an older batch of kombucha, you can opt for the regular store-bought, unflavoured kombucha tea.  

#5: Materials for Making Kombucha

You will need a lead-free porcelain or glass vessel to ferment and store your kombucha. Do not use plastic containers. You can use glass jars, canisters, or even bowls. Generally, homebrewers use gallon-sized or quart-sized glass jars to ferment their kombucha (like this one on Amazon).

Other pieces of equipment you will need while making kombucha are:

• Measuring cups
• Thermometer 
• Plastic Mesh Strainer 
• Tight Weave Cloth to cover the jar
• Canning Jar Rings or Rubber Bands 

TIP: A starter kit like this one on Amazon is great for beginners as it has all the things that you might not already have in your kitchen for making your first batch of kombucha.

Making Kombucha At Home 

To make this delicious and healthy fermented tea, you need to go through 2 phases:

1. F1 (first fermentation)
2. F2 (second fermentation).
3. (To grow a SCOBY from scratch, you will need to go through 3 phases.)

Follow these steps to brew kombucha at home: 

Step #1: Make a SCOBY

If you already have a SCOBY, you can miss this step out, but if you are making one from scratch, here are the main ingredients to make a SCOBY:

• unflavoured kombucha
• tea
• sugar
• water.

Making a SCOBY is a low-effort endeavor consisting mostly of waiting and watching it grow while the mixture of all the ingredients goes through fermentation. Let’s take a detailed look into making your own SCOBY at home:

Ingredient list:

• 1 tbsp. loose tea or 4 bags of black tea 
• ½ cup of white sugar
• 7 cups of water
• 1 cup of raw, unflavoured, store-bought kombucha 
• Tight weave cloth 
• 1 1-gallon or 2 ½-gallon glass jars
• Rubber bands

How to Make a SCOBY:

1. Boil water and add white sugar to it. Mix well till all the sugar is dissolved. 
2. Add black tea to the mixture and let it steep. Afterward, let the tea cool off at room temperature.
3. When the sweetened tea is cooled to room temperature, pour it into a jar. Then pour store-bought unflavoured kombucha into the jar. If you are using two jars, pour half of the store-bought kombucha into each jar.
4. Cover the jar with tightly a woven cloth and secure it with a rubber band. This will keep out bugs and debris.
5. Place the jar in a dark place, out of direct sunlight. The room temperature should be between 70 to 75 degrees F. Keep it in a dark place like the cupboard and let it sit there for a week or more.
6. After a while, you will notice that a ¼ -inch SCOBY is growing. The SCOBY will take around 1 to 4 weeks to form. When you take it out, toss out the tea if it is too sour. 

Step #2: First Fermentation (F1)

The first fermentation is the phase where kombucha is actually made. After the first fermentation is over, you will have non-carbonated, unflavoured kombucha in your hands!

To complete the first phase of fermenting, you will need:

• Water
• Tea leaves
• Organic cane sugar
• SCOBY
• Glass jars (these are a good value on Amazon)
• Tight-weave cloth/cheesecloth (I love these ones from Amazon!)
• Strainer
• Rubber bands

How to Make 1-gallon Jar of Kombucha: First Ferment

1. Boil 4 cups of water and add 2 tbsp. of loose black tea to it. Let the tea steep for around 15-minutes. 
2. Add ¾ cup organic cane sugar to the hot water. Stir until it dissolves. Non-organic sugar is ok to use, but artificial sweeteners will not do as cane sugar is food for yeast and bacteria. Make sure not to decrease the sugar, or you might starve the yeast and bacteria during the fermentation.  
3. After 15 minutes, when your tea is steeped, use a strainer to remove the tea leaves. Pour the hot tea into a 1-gallon glass jar. 
4. Cool down and dilute the hot tea inside the jar by pouring 8 cups of cold water inside the jar. The optimum temperature is between 70 to 90 degrees Fahrenheit.
5. Add the SCOBY and pour 2 cups of the starter tea from a previous batch of kombucha.
6.  With a clean tight-weave cloth, cover the lid of the jar. You can also use a clean T-shirt or coffee filter. Secure the cloth covering with rubber bands. The glass jar is not covered with an airtight lid because the brew needs airflow for fermentation.
7. Place the jar in a shady spot out of direct sunlight at room temperature. 
8. Let the jar sit for a week before checking it. Do not move the glass jar or peek inside before a week. If you move around the glass jar or open the covering, you might disturb the growth of the SCOBY.
9. Around the 5th day, you can start taste-checking the kombucha. Use a ladle or clean straw to take out some of the liquid and taste it. The kombucha should be acidic or sour tasting, but it should not have an overpowering smell. 
10. Depending on how you like your kombucha, sour or sweet, let it sit for longer. If you like your kombucha sourer, let it sit for another 2/3 days. After you think your kombucha is done, you can start the second fermentation by flavoring and bottling it. 

Things to Look Out for During First Fermentation:  

• Unlike while making the SCOBY, you can add other tea leaves besides black in F1. Experiment and make your own blend by mixing oolong, green or white tea. You can also use other teas on their own. Some may need to be mixed with black tea so that the mother SCOBY gets enough fuel.
• The SCOBY should not be added to the sweetened tea if it is too hot or cold. If it is too hot, it can kill the SCOBY and extreme cold can make it go dormant. If the SCOBY is dormant, it will not acidify the brew fast enough. If the brew is not acidified by the SCOBY at the proper time, it may get moldy.   
• When the SCOBY is about an inch thick inside during F1, you can create a second SCOBY by peeling off a few layers. 
• Around the third day, you will notice white dots form at the top of your brew. Do not mistake it for mold and remove it. The white specks are just your new SCOBY forming!
• If you see any brown stringy bits inside your jar, no need to panic, that’s just the yeast, making your kombucha nice and fizzy. 

Step #3: Second Fermentation (F2)

The process of bottling and flavoring kombucha is called the second fermentation. Without this process, your brew will not be fizzy and flavourful enough. The airtight bottle traps the yeasts in your brew which turns the extra sugar into carbon dioxide for a lovely bubbly brew.

The trapped carbon dioxide makes the brew fizzy and the second fermentation also allows the added flavors to meld together and give the brew a more complex taste.

How to Bottle and Flavor Kombucha (F2):

1. Remove the SCOBY from the gallon jar and set it aside for future use along with some of the unflavoured tea as a starter tea. 
2. Stir the remaining brew to distribute the bacteria and yeast all throughout the liquid. Stirring is a crucial step as it will ensure that the carbonation occurs consistently in all the bottles. 
3. The 1-gallon batch from the first fermentation will need approximately seven 16 oz. bottles (these ones from Amazon are great). In each bottle add 1/3 cup of pureed fruit or juice.
4. Use a pitcher and funnel while pouring the brewed tea into the bottles. At the top of each bottle, leave half an inch of headspace. 
5. Wipe the top rim and lid of the bottles and make sure it is dry. Seal the jars tightly. If the lids are screw-on, use rubber grippers to seal them tightly.
6. Place the bottles in a dark cupboard at room temperature. Let it sit and ferment for 2/3 days more.
7. After a few days, place the bottles inside the fridge. The cold of the fridge will keep the drink carbonated. It also pauses the fermentation process and prevents over-carbonation.

Things to Look Out for During Second Fermentation: 

• When the bottles are fermenting at room temperature, there is a risk of over-carbonation. That is, if you are using poor-quality bottles, they may explode. To be safe, you should keep your bottles in a closed cabinet to avoid any mess.  
• Do not use beer bottles for the second fermentation. These are made of thin glass and thus are at more risk of exploding.
• Before placing the bottles in the fridge, “burp†them. This means opening the lid of each bottle to release some pressure and slow down the fermentation. 
• Be careful while opening the bottles for the first time. If possible open it over the sink and keep a towel at hand. 
• If you want the kombucha to be fizzier, you should take the bottles out of the fridge and let them ferment at room temperature for a few more days, and then put them back inside the fridge to chill.

Related: What Happens if Kombucha Ferments for Too Long?

What Flavors to Add to Kombucha?

From dried fruits to herbs you can add just about any flavor you want to your kombucha during the second fermentation. You just have to mind the added flavor to kombucha ratio while mixing:

If you plan on using almond or vanilla extract, add ¼ teaspoon per cup of kombucha. You can drink kombucha tea right after flavoring, or ferment it for longer to make it fizzy.   

Kombucha Flavor Ideas and Combinations:

• Strawberries and Basil 
• Apple Juice and Cinnamon
• Pineapple and Basil
• Vanilla Extract 
• Ginger and Pepper 
• Lime Juice and Ginger 
• Blueberries and Cinnamon 
• Lavender and Chamomile 
• Chia Seeds
• Pumpkin Pie Spice

Continuous Brewing: Another Way to Make Kombucha

The continuous brewing technique allows you to brew a large amount of kombucha in a short period of time. Moreover, it ensures that you will have a steady supply of kombucha. But how does that work?

After the first fermentation of the kombucha inside the continuous brewing vessel, you can draw off 1/3rd of the brew through a spigot. Then you can add more sweetened tea to replace the previous volume. With this method, the fermenting process continues indefinitely. 

The continuous brewing method of kombucha is generally used for commercial purposes. But, if you are a family of kombucha enthusiasts who drink it regularly, this method is perfect for you. If you are looking for a low-maintenance method of making kombucha, consider trying this!

The equipment you need to make kombucha through the continuous brewing method is a large glass vessel with an attached spigot (try this jar from Amazon) and cheesecloth. The vessel should have a capacity of keeping 2 to 5 gallons of kombucha. 

TIP: The spigot can be made of plastic, wood, or high-quality steel and should not be made of poor-quality metal. The high acidity of the kombucha can cause the spigot to leach.  

Try to purchase a vessel that has the spigot attached in the middle instead of the bottom. That way you will get the most bacteria and yeast-rich kombucha. If you cannot find a vessel like that, then make sure you stir the kombucha well before you bottle it. 

Batch brewing kombucha at home can be a tedious, yet worth-it process. Here are some benefits of opting for continuous brewing over batch brewing kombucha:

• Continuous brewing takes less time to ferment. Since you can draw tea whenever you want, the fermenting process speeds up. 
• Instead of using many quart-sized or gallon-sized jars, you can use one large vessel to brew your kombucha for the whole family. 
• Continuous brewing has a lower chance of contamination than batch brewing kombucha. Since you will be taste-checking the brew and handling the SCOBY less in this method, there will be low chances of contamination by other microbes.

Frequently Asked Questions

1. What to do when the SCOBY sinks?

Nothing! There is nothing to worry about as it is quite normal for a SCOBY to sink or float around. It will most likely float up on its own or a baby SCOBY will form on top of it, which is also normal. 

2. How to tell if kombucha is fermenting properly?

A healthy sign of your kombucha fermenting properly is when a new SCOBY forms near the opening of the jar. Another good sign of your kombucha fermenting properly is the formation of brown stringy yeast bits. You can also tell that your kombucha is fermenting properly when it tastes less sweet and more vinegar-like.  

3. Is it necessary to strain the kombucha before drinking?

No, it is not necessary to strain kombucha before drinking it, although you can if preferred. Many people strain their finished kombucha before drinking to get rid of any yeast bits or baby SCOBY particles. 

4. Does kombucha contain alcohol? 

Alcohol is a by-product of the fermentation process. So, like most fermented food products, kombucha contains a small amount of alcohol. The amount varies from batch to batch, but most kombucha has less than 0.5% ABV, so it does not contain enough alcohol to get you drunk. 

Conclusion

Kombucha is wonderful for a healthy gut and heart. Enjoy all the benefits of kombucha at home by brewing your own batch. Customizing the flavors of kombucha makes spending more time making it at home well worth the initial effort. Plus, you save money in the long run!

Fermenting kombucha at home can take a while but the whole process of making it is simple. While the kombucha ferments in 7-21 days, it is hands-off except for taste-checking it once in a while.

I hope you found this full guide to kombucha helpful, and have a happy fermentation experience!

Fermented foods have been popular for thousands of years. Not just because of their unique taste, but also for improving your health by supplying good bacteria and probiotics to your gut. Fermented cabbage, which is also known as sauerkraut, is one of those foods. And homemade sauerkraut is always preferable to store bought ones, due to their freshness and unforgettable taste.

To make sauerkraut, all you need is cabbage, salt, and a jar. Then follow these 5 simple steps:

1. Shred the cabbage
2. Mix the cabbage with salt
3. Put the cabbage in a jar
4. Ferment for at least three days
5. Check the taste of your sauerkraut after 3 days; ferment for longer if desired

Sauerkraut is commonly fermented for between 14 and 21 days in order to develop better flavor and health benefits. But it can be fermented for up 3 months if desired.

It can be eaten plain, or with burgers, wraps, salads, etc. and is known for its probiotic and nutrient content. And in this article, I’m going to go through how to ferment it in order to get the best probiotic and nutrient profile, as well common mistakes to watch out for when making, and things to bear in mind…

How to Make Sauerkraut at Home: 10 Easy Steps

Sauerkraut is an easy DIY project, so long as you have the right knowledge. There are hundreds of ways to make sauerkraut, with variations in ingredients, flavors, and preparation methods.

This article has all the information you’ll need to make delicious homemade sauerkraut. This recipe is very basic, with only cabbage, salt, and water needed.

What You Need To Make Sauerkraut

Ingredients:

• 1 medium-sized cabbage
• 12-15 sea salt
• Other herbs or vegetable e.g., carrot, garlic, mustard seeds, etc.(optional)

Kitchen Tools:

• Cutting board
• Sharp knife
• A large bowl
• Mason jar

1. Weigh The Cabbage

The weight of the cabbage you’re using for the sauerkraut will determine the correct amount of salt you need to use.

Place the cabbage on a digital scale and record the total weight. You may want to do get the weight in grams for accuracy.

This kitchen scale from Amazon is a great tool to keep handy if you’re planning to make fermenting food a hobby. It’s made of stainless steel and tempered glass and it has four built-in high-precision load sensors for quick and accurate weight readings.

2. Measuring The Salt

When making sauerkraut or fermented foods, it’s important to understand that what matters is the percentage of salt to the weight of the food, not the volume of salt.

REMEMBER: Too much salt will kill the beneficial bacteria and stop your sauerkraut from fermenting properly!

Sea salt is typically better to use in fermented foods. The key is that you add just the right amount and it’s best to use a digital kitchen scale to measure accurately. As much as possible, avoid using iodized salt because iodine can inhibit fermentation.

3. Shred The Cabbage

Trim the cabbage and remove the outermost leaves. You can save these for later when you need something to hold the shredded cabbage down inside the jar.

Make sure the cabbage is shredded finely. You can do this by hand or by using a mandoline (here’s a great one on Amazon) or a food processor that has slicing capability like this one (Amazon link).

TIP: The smaller the pieces, the easier it will be for the bacteria to ferment the cabbage. Plus, the smaller the pieces, the more surface they have for the beneficial bacteria to grow. It will actually help your cabbage to ferment faster! Check out my article here if you’d like more tips on getting a faster ferment without compromising quality.

4. Add Salt and Spice

Put all your shredded cabbage into the fermentation crock or mixing bowl and sprinkle salt on it. Mix the shredded cabbage and salt intermittently as you fill the bowl up.

5. Knead and Squeeze

Squeeze and knead the cabbage and salt mixture for about 5 minutes, over the course of about 15 minutes to allow the cabbage to release more brine. (You can use your hands, but if you like, the end of a rolling pin like this one on Amazon works great too!)

It’s important that the brine doesn’t evaporate so you may want to cover the mixture while it stands. You can use any lid or plastic wrap.

Depending on how much brine your cabbage mixture makes, this process could take 1-4 hours until you have enough brine that would cover all the cabbage when you compress it in a mason jar. 

At this point, feel free to add spices like caraway seeds or juniper to add a more German or Alsatian flavor to your sauerkraut. Plain with nothing but salt works great too though!

FUN FACT: When salt is in contact with the cabbage, a chemical reaction begins breaking down the cabbage walls to start the fermentation process. This means that if you simply added salt, and skipped the kneading and squeezing step altogether, it would still produce brine! (you’d simply let it sit for longer).

6. Put Your Mixture In a Jar

Once your cabbage has enough brine, you can now transfer it to a mason jar. During the fermentation process, contents of the jar will bubble up, and gases will be produced that need space to expand, so make sure not to pack the jar too full. You’ll need a third of the jar as empty space (or at the very minimum an inch) to avoid overflowing or worse, a cracked jar.

I really like wide mouth mason jars like these on Amazon for fermenting, because you have a good amount of space to add the ingredients and secure it down with weights. I’ve found that it can get a little tricky with traditional narrow mouthed jars.

7. Weight It Down

Compress the cabbage inside the jar as this helps bring the brine up, covering all of the cabbage. It would be best to have the brine go up about an inch above the cabbage. This will ensure that none of the cabbage will come up above the brine.

QUICK TIP: You can use the outer cabbage leaves from earlier to cover up the cabbage and keep it submerged in the brine. In addition, using weights (like these on Amazon) is a great way to be sure the ferment remains submerged and mold free.

8. Add More Brine If Needed

On some occasions, depending on the cabbage you used, you won’t be able to squeeze out enough brine from the shredded cabbage. This is when you have to make extra brine.

On a side note, I’ve never had to do this. As long as you let it sit for long enough, I have found that the brine eventually increases enough. But if you need to, then here’s how to make extra brine…

Here are the 3 simple steps to make extra brine:

1. Fill a cup with water
2. Add the right amount of salt, which is 2 grams for ever 100 grams of water
3. Mix the saltwater and pour it to the mason jar until all the cabbage is covered

9. Seal And Store Your Sauerkraut Jar in a Cool and Dark Place

Perfectly seal your jar of sauerkraut and keep it in a cool and dark place. A good temperature for a sauerkraut to ferment properly is around 65 to 70°F (18 to 21°C). 

Aside from temperature, light also affects food over time so if you’re using clear mason jars, make sure that they are kept in a dark or shady area. 

10. Waiting Time

In 2 or 3 days, lactobacillus becomes the dominant microbe in your sauerkraut and you will observe some bubbling and fizzing. 

It would be wise to put your jars, especially the ones that are filled to the brim, on a tray as they may leak at some point. 

The first phase of the fermentation process will settle down after a week. During this time, you can open your sauerkraut jar and do a taste test if you wish. The alternative is to keep it fermenting for a longer period of time, especially if you want more probiotics and nutrients in your sauerkraut.

How Long Should I Ferment Sauerkraut for Maximum Probiotic Benefit?

For maximum probiotic benefit, the sauerkraut should be left to ferment for a period of at least 2 months. Prior to that, there will still be plenty of probiotic goodness, but 2 to 3 months of fermentation will ensure the probiotic profile will reach its peak.

However, do bear in mind that the longer you ferment it for, the stronger the flavor becomes too. So its important to balance it according to what you like eating. After all, there is no point fermenting it for 3 months if it is then too strong for you to enjoy!

Do bear in mind that you can get used to the stronger flavor over time too. I now happily leave my sauerkraut to ferment for 3 months and love the flavor it produces and enjoy the benefits of having a maximum amount of probiotic ‘bang for your buck’, but as a beginner, this flavor profile would have been too strong for me.

Things To Keep In Mind While Your Sauerkraut Is Fermenting

If you’re new to fermenting foods, there a few things to bear in mind to ensure a successful ferment. Here’s a list of things to make note of:

1. Opening a fermenting jar increases the chance of mold, so make sure that your hands and the utensils you’re using to taste the food are clean. 
2. In the event that you notice mold on your jar, simply wipe it off. 
3. If the shredded cabbage is starting to emerge above the brine, simply push it down until it’s soaked again. 
4. If you notice that there seems to be not enough brine in the jar anymore, simply make more brine with the same formula mentioned above and add it to the jar.

It’s super important to make sure the cabbage is always submerged fully under the brine (more on this later).

In 3 weeks, you can do another taste test and your sauerkraut should already taste sour during this period. You can decide to let it ferment for another 3-6 weeks and then taste again.

It’s also a good idea to move your sauerkraut jars to the fridge at this point. The high acidity and cold temperature will then slow the fermentation process here and you can decide whether its time to eat them or you want to keep fermenting for an even longer period of time.

Most Common Mistakes When Fermenting Cabbage 

Even though the recipe is easy, a few mistakes can still be made, especially by beginners who are trying fermenting food for the first time. Some small mistakes can botch the entire recipe, so here are some helpful tips to keep in mind for a successful first DIY sauerkraut.

Mistake #1: Using the Wrong Salt

The quality of salt used in fermenting food like sauerkraut is of utmost importance. Using the wrong kind of salt can inhibit the growth of beneficial bacteria in your sauerkraut.

Avoid using iodized salt and other salts that contain additives. (e.g. table salt is iodized). These kinds of salts have been stripped out of all their minerals and put under high temperatures and chemicals during processing. They also contain anti-caking agents and other additives that can negatively affect the fermentation of your sauerkraut.

A better choice of salt for fermentation would be:

• Natural sea salt
• Himalayan/pink salt

These salts are processed in a much more natural way, without added chemicals/anti-caking agents.

Mistake #2: Letting Air Access The Fermentation

Air, to be more specific, oxygen is the greatest enemy of Lacto fermentation. It’s important that the sauerkraut jars are perfectly sealed to make sure that no air comes into the container.

Removal of oxygen in fermented food stabilizes ascorbic acid, preserves the color of the vegetables, and prevent microbial contamination.

Now this doesn’t mean you have to vacuum pack the jars, it simply means the cabbage MUST REMAIN UNDER THE BRINE, so that it doesn’t get access to the oxygen in the jar. This is one of the biggest reasons mold develops too.

Mistake #3: Not Waiting Long Enough

Although you can start eating sauerkraut after 3-4 days of fermentation, it is recommended to give your sauerkraut more time to ferment. It takes at least a month to be fully fermented. The more fermentation, the more nutrients.

If you don’t want to wait that long, ferment it for at least seven to ten days. Or follow this helpful guide I wrote about the different ways you can ferment food faster.

Things To Watch Out for When Making Sauerkraut

Here some of the fundamental things to watch out for throughout the process:

Temperature

You will see in many recipes; the proper temperature is not given enough importance. It is because the room temperature is good enough. 

But it’s worth knowing in case the environmental temperature is too hot or too cold. Remember that the temperature shouldn’t be more than 80 degrees Fahrenheit and less than 60 degrees.

Below 60 degrees, the cabbage will not ferment. Above 80 degrees, the texture will be spoilt.

Insufficient Brine

Shredded cabbage is very lightweight. So, in time it will be lifted off the salt brine. While many people know that it should be pressed down to remove air pockets, many are oblivious about the importance of salt brine. Don’t be afraid to add more brine if needed.

Using Late Cabbage

Choice of cabbage plays an important role in making sauerkraut. Cabbages that are cultivated late in the season usually have fewer sugars to be fermented. 

This doesn’t mean that you can’t use them at all, but it’s better to use cabbage with high sugar content for better results. Try looking for early and fresh cabbages.

When it comes to fermenting food, simple changes can make great differences and these small changes can make or break your homemade sauerkraut project.

Conclusion

If you’ve been looking for a way to get more probiotics in your diet, or you want to try a delicious fermented food, making sauerkraut is an easy and tasty way to do it. It’s an excellent beginner friendly choice. It’s the first food I ever fermented and it started me off fermenting all sorts of foods thereafter!

Fermenting cabbage is one of the easiest ways get your daily dose of probiotics that helps support a healthy immune system. I hope this article inspires you to start this process in your home.

Fermenting food is a process that is a little different from a lot of other food preparation, but once you get the hang of it and notice its many health benefits, you will love it!