Foods This Spiced Apple Kombucha is a delicious way to fill your body with much needed nutrients.
Kombucha has long been touted as a probiotic-rich, healthy alternative to soda or sweet tea, and pairing it with apples and spices packs the perfect fall-flavored punch!
I can still see it vividly in my mind—my first meeting with kombucha. As a new mom, I was trying to do things right for my family: cooking and baking from scratch, staying away from sugars, additives, and packaged foods. But fermenting was a whole new ball game.
So when my friend opened her cupboard and showed me her scoby (symbiotic colony of bacteria and yeast), I was thoroughly disgusted.
No matter how she tried to convince me that it was natural, healthy, and even tasty, I would have none of it. Not only did it stink (to my unfermenting-loving nose), it looked absolutely horrifying.
Fast forward a few years and you’ll find me just returning stateside from living a family adventure in Far East Russia, where I was exposed to all sorts of never-before-heard-of healthy fermented foods and drinks. I was willing to spread my wings and give fermenting a try.
And try I did. I not only gave chutneys, pickles, sauerkraut, yogurt, and sourdough a go, I also tried my first (and very Russian) fermented drink: kefir.
Kombucha, however, I would still not touch.
Then one fateful day, during a homeschool field trip to a local farm, one of the moms just happened to ask the farmer (farmess? is there a female version of that word?) if she had a scoby she would be willing to sell.
“Sell? I’ll give it to you! It’s growing like crazy and I need to get rid of it.”
So we all inherited our very own little scoby. And guess what? It isn’t that bad after all.
Health Benefits of Kombucha
Even though kombucha has been popular in China, Europe, and Russia for hundreds (maybe thousands) of years, it’s only been since the 1990s that kombucha first made its appearance in the States. Since then, its popularity has grown by leaps and bounds (sorta like the scobys themselves—they grow fast!). And it’s rapid ascent as a health drink is for good reason.
Kombucha is not only easy to make, it’s jam-packed with antioxidants and nutrients that make it a super drink. It’s rich in iron, B vitamins, vitamin C, and DSL (D-saccharic acid-1, 4-lactone – a powerful antioxidant), and the anti-inflammatory and anti-microbial properties of kombucha have been shown to help fight bacterial and viral infections. Besides this, kombucha has also been shown to aid in detoxification, help leaky gut, kill candida, and even battle cancer!
I don’t happen to be a huge fan of plain kombucha, but thankfully there are a myriad of ways to flavor it. This tasty Spiced Apple Kombucha version is one of my favorites, especially around fall when the apples are in season and extra crisp! Add in some spices and it’s a delicious cross between cider and champagne.
Please note that if you’re worried about the alcohol content in the final product, it’s around 0.5% (depending on how long you ferment your ‘booch), making it officially non-alcoholic by all legal standards.
Spiced Apple Kombucha
Ingredients
- 2 quarts plain kombucha Learn how to make it here.
- 1 apple sliced; I used golden delicious
- 2 cinnamon sticks
- 1 1-inch chunk of ginger cut in pieces
- 4 cloves
Instructions
- After making a fresh batch of kombucha, pour it into two quart-sized canning jars.
- Divide apple and spices between the two jars.
- Cover tightly with lids and let stand in a dark place for 24 hours.
- Refrigerate and enjoy!
Notes
Did you try this Spiced Apple Kombucha recipe? Do you love it as much as me? Tell me about it in the comments below!
More Healthy Eating Articles:
- 4 Easy Steps to Add Fermented Foods to Your Diet
- Kefir: What it is and Why You Should use it
- Whole Food on a Budget: 5 Tips to Eating Cheaper
- 5 Essential Things You NEED to Know About Organic Produce
BONUS: Check out this awesome FREE Candida Workshop, too! Click here for Candida Workshop details.
This looks delicious! I have tried kombucha before, but never homemade. 🙂
Thanks so much, Bethany! Homemade is just as delicious, and SO much cheaper. 🙂
I love trying different kombucha flavors! This one looks good. Thanks for linking up on Simply Natural Saturdays.
Thanks, Jess! 🙂 Glad to share.
Hi Raia,
I hopped by from Thank Goodness It’s Monday to explore your healthy and delicious spiced apple kombucha recipe. I can’t wait to make this. I love to include healthy probiotic foods in my daily diet.I’m pinning and sharing too.
I hope you enjoy it, Deborah! Thanks so much for stopping by! 🙂
Oooh, this sounds great! I used to brew kombucha and then my mushroom (if that’s what you call it)? got worms! I don’t think I covered it enough with cheesecloth.
I was my healthiest then. Do you know how to get a new base/mushroom?
Thanks for sharing and for linking up to the #SHINEbloghop.
Wishing you a lovely day.
xoxo
Oh, sad! If you get a really good brew you might be able to grow yourself a new scoby (mushroom) with it. Otherwise I would check at your local farmer’s market and see if anyone sells them (or just gives them away – they produce so quickly!). Also, Cultures for Health sells them. Hope you find one, Jennifer! Thanks so much for stopping by. 🙂
Your Kombucha looks awesome! Thanks so much for sharing with Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen
Thanks so much, Helen! Always glad to share. 🙂
I’ve got some kombucha sitting in the fridge right now, and this seasonal twist sounds yummy! I’m not too much a fan of the plain kind, but the flavored ones can certainly taste yummy. 🙂 Thanks for sharing with us on Five Friday Finds!
Glad to share, CJ! I’m with you – I’d much rather a flavored version than plain. 🙂 Thanks so much for stopping by! 🙂
Thanks for linking up to last week’s Tasty Tuesday linky. I’ve pinned your recipe to the Creative K Kids Pinterest board. I hope you’ll join us again this week.
Thanks so much, Ashley!
Do you grind up the cinnamon and cloves?
Nope! Just stick them in there while and then strain them out later. 🙂
I know you mentioned you use whole cinnamon and cloves but do you think ground would work? Going to be doing my second ferment in glass bottles and getting a cinnamon stick back OUT afterwards would be tough. Thanks.
You can definitely use ground, but it won’t dissolve, so it will leave a residue on the bottom of your jar. 🙂
I am definitely going to have to try Kambucha. I have a little trouble with fermented foods and drinks but if will help then I am all for it.
I hope you enjoy it, Veronica!