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This Ginger Carrot Kombucha is vibrantly orange and refreshingly fizzy, with fresh grated ginger and carrots!
Does anyone else discover new kombucha flavors by poking around in your pantry or fridge until you find something? Because that’s a bit how this Carrot Ginger Kombucha came to be.
Our pantry has been oscillating between well-stocked to barren, with us venturing out to the grocery much less recently given everything going on in the world.
So when I found a bag of carrots hidden away in my vegetable drawer, I knew they were destined for kombucha!
Carrots have natural sugars, which we’ll use to feed the bacteria and yeast in the kombucha, creating carbonation! Ginger, our flavoring go-to, helps to add even more fizz and flavor. The result is a light and fizzy kombucha flavor perfect as a refresher in this warm weather!
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our guide to homemade kombucha here).
- Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars (like carrots and ginger) and bottling it.
In order to make this carrot kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
Here’s what you’ll need
- Kombucha: You’ve brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here). I used green tea kombucha here, which is lighter and brings out the subtle flavors and colors of this flavor. Feel free to use any tea you like best!
- Carrots: The natural sugar in the carrots should be enough to power the fermentation, creating fizzy carbonation (and, I mean, that COLOR!)
- Ginger: Fresh grated ginger is magic in kombucha, adding major fizz factor and delightful zing.
How to make carrot kombucha
To make this flavor, you’ll basically just grate up all your ingredients and bottle them with some kombucha!
- Grate: Finely grate the carrots and ginger. Alternatively, you can juice or puree the carrots.
- Bottle: Evenly distribute carrot 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.
P.S. like veggies in your kombucha? Try this Green Goddess Kombucha, or this Ginger Beet Kombucha!
Ginger Carrot Kombucha
Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 2 medium carrots finely grated
- 2 Tbsp grated fresh ginger
Instructions
- Grate: Finely grate the carrots and ginger. Alternatively, you can juice or puree the carrots and ginger for a smoother texture.
- Bottle: Evenly distribute carrot 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. 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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