Master the art of making ginger kombucha with my simple go-to recipe! Learn how to combine ginger’s health benefits and flavor for a fizzy homemade brew. Sarah’s favorite flavor!
Ginger is your kombucha’s new best friend. Ginger isn’t just for spicing up your meals; when it comes to kombucha, it brings a deliciously sharp and invigorating flavor that’ll kick your taste buds into high gear.
Ginger also amps up the fizz factor, making your kombucha extra bubbly. It’s like a natural soda, minus the sugar rush and with all the health benefits.
Ginger has been known in the natural health world for centuries, renowned for its anti-inflammatory properties, digestive aids, and its knack for boosting your immune system. Adding ginger to your kombucha not only punches up the flavor but also turns your brew into a veritable elixir of health. Talk about a win-win.
Brewing homemade kombucha involves two critical fermentation phases:
- First Fermentation: Transform sweet tea into tart, effervescent kombucha during the first fermentation.
- Second Fermentation: Where the magic of carbonation happens. By adding flavors and sugars, we not only infuse our kombucha with unique tastes but also introduce the effervescence that defines kombucha
Here’s what you’ll need
- Kombucha from a first fermentation: This base brings the tartness and effervescence we love.
- Fresh Ginger: Adds a spicy kick and its health benefits.
How To Make Ginger Kombucha
- Start with First Fermentation Kombucha: Gather your kombucha that’s ready for flavoring.
- Flavor with Ginger: Add the ginger to your bottles for a spicy infusion.
- Ferment Again: Allow your brew to carbonate to your liking.
- Enjoy Chilled: Strain if desired, chill, and serve.
Flavor Pairings
Ginger is great on its own, but I also love combining it with other ingredients in the second fermentation! Here are a few of our favorites:
- Lemon/Lime: Add the refreshing zest of these citrus wonders that will hit just right with the spiciness of the ginger, making your classic, invigorating combo.
- Pineapple: Tropical vibes, anyone? Pineapple brings a sweet, tangy flavor that meshes beautifully with ginger’s heat.
- Mango: Sweet, luscious mango pairs with ginger to give your kombucha a tropical, flavorful twist.
- Apple: For a more subtle, sweet touch, apples harmonize well with ginger, adding a crisp autumnal note. Peach: The sweet, floral notes of peach with ginger’s spiciness are like a summer fling in a bottle.
- Berries (Strawberries, Raspberries, Blueberries): They bring a great sourness and color to the ginger without dominating.
How To Make Ginger Kombucha
Ingredients
- ½ gallon kombucha, from a first fermentation this is not store bought kombucha, 1.9 L
- 4 Tbsp fresh ginger, grated, diced, or cut into strips
Instructions
- 1st Fermentation: Collect ½ gallon kombucha from a first fermentation.
- Bottle: Evenly distribute 4 Tbsp fresh 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.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Can I substitute liquid ginger for the fresh ginger? If so, at what ratio?
Thanks for all the info on this site. I consult it regularly.
Yes that would work! You may just need to play around with the proportions 🙂 I’d add about half the amount of ginger puree as fresh ginger.
How come this one doesn’t need sugar?
You don’t always need sugar in the second fermentation 🙂
I love making ginger bucha. I sometimes add a little kick with a dash of cayenne pepper. It’s a family favorite.