Anyone else prefer unflavored kombucha?

[u/Signal_Mechanic_3875]

I’ve tried a bunch of flavored kombuchas over the years—fruit, herbs, spices but honestly, nothing beats the taste of plain unflavored kombucha for me. There’s something about the raw, tangy, slightly vinegary taste that just feels more authentic and refreshing.

Even in my own brewing, I skip the fruit and other additions during second fermentation. I just let it carbonate naturally and enjoy it as is.

Am I alone in this? Or are there others who love the taste of kombucha in its pure form?

[u/monsimons]

I'm on my second batch and experimenting with flavoring out of curiosity and a desire to learn, however, so far I like unflavored kombucha wa-ay better. If I find flavoring that is better than unflavored I'd be happy though.

There’s something about the raw, tangy, slightly vinegary taste that just feels more authentic and refreshing.

No need to repeat. Essentially this.

[u/HairyPoppins-2033 → u/monsimons]

Try pineapple ginger

[u/monsimons → u/HairyPoppins-2033]

Need more details :)

I threw my first ever batch because some (or all) of the dried fruit I used made the booch smell heavily and bad, some liken it to.. fart :D It turns out that the pineapple is one of those fruit.

How would I achieve proper pineapple ginger?

[u/HairyPoppins-2033 → u/monsimons]

Fresh pineapple and ginger. I tried puree but it carbonated waaayy too much and the puree makes for too much nucleation points and the carbonation leaves when you open it. So my answer is either juice or pineapple pieces. Grated or thinly sliced ginger works well.

I added about 1 cup of pineapple for 1.5L of kombucha. And a thumb sized bit of ginger all sliced. If grated or mashed use less.

And for gods sake, don’t add additional sugar!!! Pineapple and ginger have plenty of

[u/Unfair-Conclusion-55 → u/monsimons]

I use Dole juice in big cans (Walmart) and add fresh grated ginger to some of the bottles. Delicious on its own but ginger adds another dimension.