Kombucha Recipe Club
![Beautiful glass of vibrant orange, ginger and turmeric kombucha, surrounded by natural turmeric, displayed on a stylish wooden coaster - boochacha](http://boochacha.co.uk/cdn/shop/files/00f35b56-8884-4b0a-911e-b500574cda11.webp?v=1715005090&width=1500)
Ginger & Turmeric Kombucha
A simple mix of fresh green tea kombucha (brewed with our own Complete Kombucha Starter Kit using the continuous brew method) mixed with ginger powder, turmeric powder (1 teaspoon each per litre of kombucha) and a dash of black pepper.
Fresh spices can be used, but quantities should be tripled.
Lightly shaken, and then left in the fridge for 24 hours before serving.
![Delicious looking shot glass of cayenne pepper and lime kombucha with fresh limes around and salt on the rim, kind of like a sober tequila - boochacha](http://boochacha.co.uk/cdn/shop/files/b09347db-0c47-40c5-99c5-ced19803116d.webp?v=1715005059&width=1500)
Cayenne Pepper & Lime Kombucha
Something we like to refer to as the "tequila zero" ...
A simple mix of Cayenne Pepper (as much as you can handle) and a squeeze of fresh lime juice mixed with a fresh green tea kombucha, (brewed using our own Complete Kombucha Starter Kit) and then left for 48 hours in the fridge before serving.
![](http://boochacha.co.uk/cdn/shop/files/IMG_9370.jpg?v=1721505835&width=1500)
Mango & Kombucha Sorbet
Per serving of sorbet, you'll need;
- 200 grams of frozen Mango
- 100ml fresh, raw, natural Kombucha (we have a Kombucha Starter Kit for that)
- Teaspoon of chia seeds (optional)
Add everything into a blender, and blend until turns into a paste.
Serve immediately or freeze into ice pop moulds.
![](http://boochacha.co.uk/cdn/shop/files/IMG_9232.jpg?v=1720942691&width=1500)
Lemon & Lavender Kombucha
A refreshing mix of 1 Litre of fresh green tea kombucha (brewed with our own Complete Kombucha Starter Kit using the continuous brew method) mixed with 2 tablespoons of dried organic lavender flowers and the juice of one lemon.
Lightly shaken, and then left in the fridge for 24 hours before serving.
Flowers can be strained before being served.
![](http://boochacha.co.uk/cdn/shop/files/IMG_9143.jpg?v=1720898208&width=1500)
Rosemary & Grapefruit Kombucha
A refreshing mix of 1 Litre of fresh green tea kombucha (brewed with our own Complete Kombucha Starter Kit using the continuous brew method) mixed with a good sized sprig of dried rosemary & the juice of a pink grapefruit.
All added to a glass bottle, lightly shaken, and then left in the fridge for 24 hours before serving.
Chunks can be strained before being served.
![](http://boochacha.co.uk/cdn/shop/files/ffb382aa-33f1-4d32-b1c6-6e76b7f56130.webp?v=1715005524&width=1500)
Red Cabbage & Nori Seaweed Sauerkraut with Live Kombucha Vinegar
You'll need;
- 400g Red Cabbage, Sliced
- 1/2 Tablespoon Salt
- 1/2 Teaspoon Cumin Seeds
- 1 Teaspoon Chopped Garlic
- 400ml Tart Kombucha (fermented for 3 weeks or more, made using our Complete Kombucha Starter Kit)
- 5 Nori Sheets, Shredded
Massage salt and cabbage until liquid starts to build. Mix in cumin seeds, garlic and nori sheets.
Squash into clean jar, pushing ingredients down, then once almost full, fill jar up to the top with Kombucha. Leave in a cool dark place for 7 days, then begin checking daily and put in the fridge when reaches your liking.