This is a continuation of my earlier post Making Kombucha and Jun. At the point of bottling your jun or kombucha, you can additional flavours. It’s not something I have experimented too much with, but in the past I have tried raw cacao powder which worked well.
Recently I have been experimenting with ginger – grated fresh ginger worked well, I also tried adding a little turmeric for the medicinal properties, although I wasn’t too keen on the effect on the flavour.
Dried ginger power also works really well. In a previous batch I used 1 teaspoon per 1 litre bottle – good but not quite strong enough for me. This time I used 2 teaspoons per litre – slightly too strong for me… so I’m guessing 1 and a half teaspoons might be the perfect amount (well for me at least, you can experiment to see what you like!)
Note that adding ginger seems to make it more fizzy, so be careful when opening.
Let me know in the comments below what your favourite addition to jun or kombucha is.