This Ginger Beet Kombucha is an antioxidant packed fermented brew that even the beet haters might like! It’s a balance between sweet and zingy, with a color that pops!
Ever since I excitingly tried a glass of beet kombucha at a food truck in Hawaii and was subsequently disappointed, I’ve been itching to try brewing my own. And I’m happy to say that this beet kombucha does not disappoint!
The roasted beet provides natural sugars that fuel the fermentation, while also giving it that gorgeous color. And while beet root can have an earthy “dirt” taste that many people don’t like, the fresh ginger solves that, brightening up the flavor.
The resulting kombucha is so fizzy and delicious and quite possibly one of my new favorites. Let’s brew!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: Where you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
- Second Fermentation: Where you carbonate the kombucha by adding flavor and sugars (like beets) and bottling it.
In order to make this Ginger Beet Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be flavored and carbonated!
Ginger Beet Kombucha Ingredients
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here). I used a black tea kombucha for this recipe, but green tea or hibiscus tea would work well (learn more about best tea for kombucha).
- Roasted Beet or Beet Juice: The natural sugars in the beet will feed the yeast and bacteria, producing carbonation and flavor!
- Ginger: Fresh grated ginger is magic in kombucha, adding major fizz factor. I especially love pairing it with beets, because it cuts through that distinctly earthy beet flavor, making this kombucha more light and fruity tasting.
How to make beet kombucha
There are two ways to make beet kombucha: the easy way, and the slightly more involved way.
- Prep the beet: You can either use beet juice (easier) or roast and puree the beet yourself (cheaper). To roast the beet, simply dice it then wrap in aluminum foil, baking for about 40 minutes at 400 degrees F. Once cooled, puree into a smooth paste, then use that to flavor your kombucha.
- Bottle: Evenly distribute beet juice/puree and ginger into fermentation bottles. Pour in kombucha, leaving 1 to 2 inches free at the top
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving, optionally straining out the fibers.
Ginger Beet Kombucha
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 1 beet or 1/2 cup beet juice
- 2 Tbsp fresh grated ginger
- Prep the beet: Preheat oven to 400 degrees F (204 C). Trim, peel, and chop beet into ½ inch cubes. Drizzle with 1 Tbsp water and place on aluminum foil, fashioning the foil into a sealed pouch. Cook for 40 minutes, or until fork-tender. Once cooled, transfer to a blender and puree into a smooth paste, adding a splash of kombucha to get things moving (alternatively, use beet juice).
- Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
- Enjoy: Chill in the fridge before serving, optionally straining out the fibers. Can be stored in the fridge, tightly sealed, for several weeks.
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