How to Make Homemade Cardamom-Infused Kombucha

Kombucha, the fermented tea known for its probiotics and gut-friendly benefits, gets an aromatic upgrade with cardamom! 🌿 This unique twist adds a warm, citrusy, and slightly spicy note to your bubbly brew, making it a delicious and healthy probiotic drink.

If you love kombucha and want to experiment with cardamom-infused flavors, this guide will walk you through the process! 🍵💛

🌟 Why Add Cardamom to Kombucha?

💚 Supports Digestion – Both kombucha and cardamom help with bloating & gut health.
🌿 Rich in Antioxidants – Boosts immunity & fights inflammation.
✨ Unique Flavor Profile – Sweet, tangy kombucha meets warm, citrusy spice.
🛑 Reduces Acidity – Cardamom balances kombucha’s tartness.

🥄 Ingredients for Cardamom Kombucha

✔️ 4 cups brewed black or green tea 🍵
✔️ ¼ cup sugar 🍯
✔️ 1 SCOBY (Symbiotic Culture of Bacteria & Yeast) 🦠
✔️ ½ cup starter kombucha (from a previous batch or store-bought)
✔️ 3-4 green cardamom pods (lightly crushed) 🌿
✔️ ½ tsp grated ginger (optional, for extra zing)
✔️ 1-2 tbsp honey or maple syrup (for flavoring)
✔️ 1 cup fruit juice (like apple or orange) 🍏🍊 (optional for secondary fermentation)

📝 Step-by-Step Guide to Making Cardamom Kombucha

1️⃣ Brew the Sweet Tea 🍵

Boil 4 cups of water, add tea leaves/bags, and steep for 5-10 minutes.
Stir in ¼ cup sugar until fully dissolved. Let it cool to room temperature.

2️⃣ Add the SCOBY & Starter 🦠

Pour the cooled tea into a glass jar.
Add ½ cup starter kombucha and gently place the SCOBY on top.
Cover the jar with a cloth and secure it with a rubber band.

3️⃣ Ferment for 7-14 Days ⏳

Place the jar in a dark, room-temperature spot (65-75°F).
Taste test after 7 days. If it’s still too sweet, let it ferment longer.

4️⃣ Secondary Fermentation with Cardamom 🌿💨

Once fermented, remove the SCOBY and set aside.
Pour the kombucha into bottles, leaving space at the top.
Add crushed cardamom pods, grated ginger, and fruit juice (optional).
Seal the bottles and let them sit for 3-5 days at room temperature to build carbonation.

5️⃣ Chill & Enjoy! ❄️

Strain out the cardamom and ginger before drinking.
Serve cold with ice and fresh mint! 🍹🌿

💡 Pro Tips for the Best Cardamom Kombucha

🌡 Ferment at the right temperature – Too cold = slow fermentation; too warm = over-fermentation.
🌿 Use whole crushed cardamom – Avoid powdered cardamom, which can be too strong.
🍯 Adjust sweetness – If it’s too tangy, add honey or fruit juice before drinking.
🥤 Burp the bottles – Open bottles slightly during secondary fermentation to release pressure.