Ginger Kombucha That Everyone At Home Will Love! [Recipe] | UFP (2024)

Everyone around me keeps mentioning the benefits of ginger kombucha, but I don’t have time to go looking for it at a grocery store. Also, I bet like me, you don’t want to pay too much for it. This recipe is perfect, because it isn’t just fun, but truly delicious!

Looking For A Fun Time? Try This Ginger Kombucha

What is kombucha?

This fizzy sweet and sour drink is made through a process that involves two rounds of fermentation. For the first fermentation process, you will allow the sweet tea you use to become tart. The second phase of fermentation will carbonate the kombucha and add flavors and sugar.

For this recipe, make sure you have at least reached the first phase and your kombucha is fermented, otherwise, it won’t work. You will also need lemon, ginger, honey, and obviously, your kombucha. You can switch the lemon for lime and the honey for agave syrup or cane sugar. If you like making things spicier, consider adding pepper or red pepper flakes, which will make your drink hotter.

When you start this recipe you will have passed the first phase of fermentation, so gather your kombucha first. Wash and prepare the lemons or limes. As for the ginger, we suggest you chop and grate fresh ginger, but you can use pre-packaged minced ginger or powdered ginger in a pinch.

You will then add the lemon juice, ginger, and honey, or your chosen sweetener, to the kombucha. Pack it all in a fermentation bottle, or whatever container you like to use.

All you have left to do is ferment the ginger kombucha for about 3-10 days, but it all depends on how much bubbling you like. Transfer your final product to the fridge for at least a few hours and served chilled.

Make this project at home for a new drink that is full of health benefits and is also a ton of fun!

Ginger Kombucha

Ingredients

• SCOBY

• 7 cups (approx. 1.6 L) distilled water

• 1/2 cup (100 g) sugar

• 4 bags black tea

• 1 cup ( approx. 230 ml) unflavored, unpasteurized grocery bought kombucha

• First Fermentation

• 14 cups (approx. 3.3 L) distilled water

• 1 cup (200 g) sugar

• 8 bags black or green tea

  See Also

  Homemade Ginger Ale Recipe & Health Benefits – Creative Healthy Family

• 2 cups (470 ml) unflavored kombucha (can be from the previous batch or store bought)

• a SCOBY

• Second Fermentation

• 1/2 gallon (approx 2.2L) of kombucha from first fermentation.

• 2 lemons

• 1 thumb fresh ginger

• 2 tsp honey or white sugar

Directions

• Making a SCOBY
• Boil water in a clean pot.
• Remove from heat and dissolve sugar in it.
• Add tea and let it steep while water cools to room temperature.
• Once the water reaches room temperature, pour the tea into a jar, then pour store bought kombucha in.
• Cover with layers of tightly woven cloth and secure with a rubber band to keep debris and bugs out.
• Place in a dark, cool spot (70 F or 21 C) in your kitchen for 1 – 4 weeks, until a half-inch SCOBY forms.
• Keep the formed SCOBY in this tea until you’re ready to brew your first batch of kombucha.
• First Fermentation
• Boil water in a clean pot.
• Remove from heat and dissolve sugar in it.
• Add tea and let it steep while the water cools to room temperature. (Must be room temperature or you’ll risk killing the SCOBY)
• Ensure your hands are really clean then remove the SCOBY from the TEA and place it on a clean plate.
• Pour sweetened tea into your jar, then pour in the unflavored starter kombucha.
• Place the SCOBY gently into the jar then cover with layers of tightly woven cloth secured with a rubber band.
• Place the jar in a cool (70 F or 21 C), dark spot on your kitchen or pantry for 6 – 10 days.
• After the 6th day, begin tasting the tea by drawing it out with a paper straw. Use your finger to hold the tea in the straw. The taste must be mildly sweet and slightly vinegary.
• Second Fermentation
• Juice the lemons. You’ll need 1/4 cup of juice.
• Grate or chop ginger finely.
• Transfer kombucha into fermentation bottles. Make sure to leave 2 inches headspace.
• Add lemon juice, ginger, and honey into the bottle, then seal tightly.
• Place in a dark spot at room temperature in your kitchen or pantry for 3-10 days until the kombucha reaches your desired level of carbonation.
• Chill in fridge before serving.

Notes

• SCOBY means Symbiotic Culture Of Bacteria and Yeast