Give Your Kombucha An Indian Flavour Makeover

5 min

23/01/2026

Give Your
Kombucha
An Indian Flavour Makeover

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Quick Summary

Kombucha is not your ‘shaken not stirred’ martini or your friendly neighbourhood cocktail. It takes quite some time (a month or more) if you are making your own batch. But what it lacks in instant gratification, it more than makes up for in gut-friendly goodness, natural fizz, and the chance to play mad scientist in your own kitchen.

Deep Dive

Kombucha might have started as a quirky health trend in hip cafes, but it’s quickly becoming a staple for anyone interested in gut health. It’s a tangy and effervescent tea packed with probiotics, and its potential goes way beyond the usual lemon-ginger or berry infusions. It comes in a variety of flavours, and you can even experiment with your own infusions. Read ahead and play a kitchen alchemist by brewing your own tea and adding it to the kombucha pot.

What You Need To Make Kombucha

Making kombucha at home starts with just a few basic ingredients and equipment. At its core, kombucha is fermented sweet tea, so you’ll need good-quality tea (typically black or green), sugar to feed the fermentation, and filtered water. The key ingredient is the SCOBY – Symbiotic Culture Of Bacteria and Yeast. It’s very much alive, and this culture ferments the tea and turns it into kombucha.

To kickstart the process, you also need some starter liquid, which is simply kombucha from a previous batch or a store-bought raw, unflavored kombucha. Equipment-wise, a glass jar for fermenting, a cloth to cover the jar (to keep out contaminants but allow airflow), and bottles for storing the finished kombucha are essential. Avoid metal tools as they can harm the SCOBY, and cleanliness is very important to prevent contamination.

Can You Make the SCOBY?

The SCOBY is the heart and soul of kombucha brewing. While you can buy a SCOBY online or from fellow brewers, making one at home is totally doable and rewarding. The easiest way to cultivate your own SCOBY is by using raw, unpasteurized, and unflavored store-bought kombucha as a starter.

Pour about 2 cups of this kombucha into a clean glass jar, then add around 2 cups of sweet tea (tea brewed with sugar, cooled to room temperature). Cover the jar with a breathable cloth and secure it with a rubber band. Keep it at room temperature, away from direct sunlight, for about 1 to 4 weeks. Over time, a new SCOBY – a gelatinous, rubbery disk – will begin to form on the surface.

The SCOBY growth varies depending on temperature and starter kombucha quality. Once the SCOBY reaches about a quarter-inch thick, it’s ready to use for brewing your first full batch of kombucha. Make sure all your utensils and jars are super clean to avoid contamination, and keep an eye on your culture for any signs of mould.

How Kombucha Is Typically Made

The process of making kombucha generally involves brewing sweet tea and then letting it ferment with the SCOBY and starter liquid in a warm place, usually for about one to two weeks. During fermentation, the SCOBY consumes the sugar, producing beneficial acids, enzymes, and probiotics that give kombucha its signature taste and fizz.

After the primary fermentation, many people opt for a second fermentation by bottling the kombucha with added flavours; this step carbonates the drink and infuses it with a delicious taste. The whole process is quite straightforward but requires patience and attention to cleanliness and temperature to achieve the perfect result.

When And How To Add Flavours To Kombucha

After the initial fermentation, when the kombucha has developed its characteristic tang and acidity, it’s time to bottle it. This is when you introduce fruits, herbs, or spices to the bottles, seal them, and let them ferment for a few more days at room temperature. This second fermentation enhances carbonation and infuses your kombucha with distinct new flavours.

It’s important to add flavourings after the primary fermentation because adding them too early can affect SCOBY health and the fermentation process. The amount and type of flavouring will influence sweetness, acidity, and fizz, so experimenting in small batches is a good idea.

Mango Kombucha

Mango is a beloved summer fruit across India and a natural fit for kombucha. Add fresh mango puree or mango juice to your bottles to create a sweet and slightly tangy kombucha. The natural sugars in mango help boost carbonation, while the fruity aroma complements the tartness of kombucha perfectly.

Orange-Ginger Kombucha

Orange and ginger are staples in Indian kitchens, known for their digestive and warming properties. Add fresh orange juice or thinly sliced oranges, combined with fresh ginger pieces, to get a batch of refreshing, invigorating, and mildly spicy kombucha.

Tulsi And Lemon Kombucha

Tulsi (holy basil) is treasured in Indian homes for its healing and calming qualities. Adding fresh tulsi leaves or tulsi tea along with fresh lemon juice to your kombucha will yield a soothing, herbal kombucha with a clean citrus finish.

Cranberry Kombucha

Add fresh or frozen cranberries or pure cranberry juice during the second fermentation process. This will create a kombucha that’s both tangy and slightly sweet with a lovely cranberry aroma.

Naga Pepper Kombucha

For those who like a spicy batch, add your favourite pepper; something like the Naga chilli pepper. Adding a small piece or a few flakes of dried naga pepper will give kombucha a nice heat balanced by its probiotic tanginess.

SCOBY Dooby Doo, Where Are You?

Embracing local flavours in your kombucha promotes wellness and creativity all in one glass. With just a few simple ingredients, you can infuse your brew with spices, refreshing herbs, and local fruits that not only taste amazing but also enhance the health benefits of kombucha. So why settle for the ordinary when you can sip on something extraordinary?