What Food Goes With Kombucha? A Pairing Guide

Kombucha works at the table in much the same way as a crisp white wine or a dry cider. Its natural tartness cuts through rich food, the gentle fizz refreshes your palate between mouthfuls, and the tea underneath gives it enough depth to stand up to big flavours. Here is how we pair each of our five flavours.

Original: cheese, roast chicken and creamy dishes

With tart Granny Smith apple, Conference pear and a hint of vanilla, Original is the most versatile. Pour it with a cheese board, a Sunday roast chicken or a creamy pasta, where its sharpness keeps things feeling light.

Ginger: curries, stir-fries and sushi

Spicy ginger and toasted oak are made for food with heat. Try it with a Thai green curry, a stir-fry or sushi, where it plays the same role as pickled ginger.

Black Cherry: chocolate, duck and burgers

Sweet cherry with vanilla and oak is our richest flavour. It is lovely with dark chocolate, duck, charcuterie and a good burger.

Lemon Lavender: fish, salads and afternoon tea

Bright lemonade and delicate lavender suit lighter food. Pair it with grilled fish, summer salads, a lemon tart or a proper afternoon tea.

Lime Sea Salt: tacos, seafood and salty snacks

Zesty lime, a little minerality and a hint of smoke make this our most savoury flavour. It is at its best with tacos, grilled prawns, ceviche and a bowl of crisps.

A few tips

• Serve it well chilled, in a wine glass, so you get the aroma as well as the taste.
• Pour a smaller glass than you would of a soft drink and top up as you go.
• Not sure where to start? A mixed case lets you try all five against your favourite dishes.

More on each flavour on our kombucha flavours page.