Fig + Chamomile

Figs are a great second ferment ingredient for kombucha, because they are easy to incorporate, add a nice dash of sweetness (a 5 oz serving of figs has 35g of sugar), and they have a pleasant, honeyed flavor that marries really well with other second ferment ingredients—in this case, chamomile flowers! The chamomile give the brew a soft, floral note that is absolutely delightful when combined with figs. The result is a beautiful, golden, fizzy concoction. Scroll down to learn how you can make it!

Tea Base: Sencha + Assam (5 tbsp of loose-leaf total, in equal parts of each tea, per 1 gallon of spring water)
Second ferment ingredients (per 12 oz bottle): Defrosted or fresh figs (1/2 of a fig ); Dried chamomile flowers (1/2 tsp).

Brew your kombucha to your usual tart/sweet preference.

Frozen figs are great to use in this recipe, since figs spoil notoriously quickly. So if you're not planning on using them right away, we highly recommend getting them frozen! (Also: if you live in California, fig season is in September, so be sure to stock up then and keep them in your freezer for year-round booch flavoring!)

Once you have your fresh/defrosted or fresh figs ready, chop them into pieces small enough to fit into your bottle. Pop in 1/2 fig's worth into each bottle; then add a sprinkle of dried chamomile flowers.
Pour in your finished kombucha, seal tightly, label and date, and set in your kitchen cabinet for about 3 days.

Remember: There will be bits of flowers and figs floating around in your finished brew, so before serving, be sure to strain out the pieces using a fine mesh strainer.


If you're just starting your home-brewing journey, be sure to check out our selection of home-brewing essentials, including kits and scobys!

Stacy GuerasevaComment