I’ve been a certified Fermenting Queen for decades and Kombucha is high on my family’s list of favorite fermented delicacies. My husband and kids love this flavorful and nutritious fizzy powerhouse of probiotics, liver cleansers, and beneficial yeasts. So much so, that we go through about 24 bottles per week of home brewed Kombucha. Our home is a SCOBY-rich environment, with kefir and fermented vegetables, playing a close second and third place to Kombucha.
Since variety is the spice of life, I’m always experimenting with new ways to flavor our household favorite during its second fermentation. I love to try various combinations of fresh fruit, berries, and even essential oils when we bottle our Kombucha. In fact, when company and friends come over, one of the first questions they ask, is what new flavor of Kombucha is ready for a taste test. While Kiwi, Cherry, and Apple Spice are still favorites with both friends and family, our newest favorite is NingXia Red flavored. It’s the “Kombucha Bomb” as we call it now and as if it already wasn’t enough that its filled with so many beneficial immune boosting probiotics, we’ve now taken it to the next level by turbo boosting its superfood and flavor goodness with the addition of NingXia Red.
Newly reformulated NingXia Red includes seven times more essential oils that have been selected to include orange and lemon, both help maintain normal cellular regeneration and are full of high levels of the powerful antioxidant d-limonene, an important marker for bioactivity. NingXia Red also contains tangerine essential oil, esteemed for its wonderful fruity flavor and its positive effect on cholesterol levels. Yuzu essential oil is also included for its flavor, and high antioxidant and d-limonene content.
NingXia Red‘s blend synergistically and deliciously supports digestive health, immune function, brain function, cardiovascular health and more. When you combine the dozens of strains of beneficial probiotics and healthy yeasts of Kombucha with this nutrient-infused beverage, the results in taste and health benefits are absolutely unbeatable. Saccharomyces boulardii is just one of countless beneficial constituents in Kombucha. Our family physician even prescribed the supplement for our family last year but when we discovered that Kombucha has a higher concentration than what the costly supplement provides, we were happy to save the extra $30 per person per month for the supplement. I can make over 125 bottles of homemade Kombucha for $30!
NingXia Red‘s whole wolfberry puree-juice, peel, seeds, blueberry, plum, aronia, cherry, and pomegranate juice contain high levels of anthocyanins and polyphenols, which block oxygen-based free radicals from damaging the body. As if that’s not enough, adding just a few Tablespoons of NingXia Red to each bottle, during the second fermentation and bottling, creates a wonderful release of CO2 and just the right Kombucha fizz.
Most home Kombucha brewers know that the real transformation happens in the second fermentation when freshly brewed Kombucha is bottled and a small amount of fruits, berries or flavorings are added. The natural sugar content of this addition in the second fermentation is what creates the bubbles and unique flavors when it is allowed to further ferment for a few additional days. You can also mix it up a bit by stuffing some small pieces of kiwi or mandarin oranges or some berries in the bottle along with the NingXia Red when you do your second fermentation.
If you’re ready to take your next batch of Kombucha to an all new level of unbeatable flavor infusion and wellness benefits, then you will have to try NingXia Red. It’s over-the-top delicious. Once I discovered this flavor, our family’s weekly Kombucha consumption doubled. Even my husband’s co-workers begged for the recipe and my middle daughter began taking it to school in her Hydro Flask. I now suggest this new flavor of Kombucha to any of my Life Coaching clients who are dedicated to improving their health and wellness.
Kombucha Flavored with NingXia Red
By adding NingXia Red to home brewed Kombucha during the second fermentation, you can enjoy indescribably delicious flavor and incredibly powerful antioxidant rich, probiotic goodness. – NingXia Red, Brewed Kombucha
(Airtight bottles such as Swing Top Grolsch Glass Bottles, work best.) Fill 16 ounce bottles 3/4 full of freshly brewed Kombucha. Add approximately 2-3 TBS of NinXia Red to each bottle and seal. Store at room temperature for 3-4 days.
Swing Top Grolsch bottles work best by producing the best carbonation but any airtight glass bottle, re-purposed store-bought Kombucha bottle, or mason jar will work.
Second fermentation typically takes about 3-4 days at temperatures ranging from 65-75 degrees. This process may take a bit longer in cooler climates or may require less time in warmer climates. You may wish to pop the seal or unscrew the cap on one of the bottles after 2 days to burp the bottle and determine if further time is necessary. Once the level of effervescence is to your liking, reseal the bottles and store in the refrigerator.