Green Goddess Kombucha

With moringa oleifera, spinach, kiwi, and ginger, this Green Goddess Kombucha is packed with nutrients and probiotics to fuel your day!

We already know that kombucha is a pretty healthy elixir of deliciousness. But sometimes I like to step it up a notch (“sometimes” usually being after a weekend full of pizza and Kombucha Radlers).

And so this Green Goddess Kombucha was born! It’s inspired by GT’s Multi-Green™ Kombucha flavor, which is packed with Blue-Green Algae, Spirulina, and Chlorella.

But I wanted to make the ingredients a bit easier to come by (because I, for one, don’t have a pantry full of algae). So this Green Goddess Kombucha gets its greens from 4 places: green tea kombucha, spinach, kiwi, and moringa oleifera.

Did I lose you at moringa oleifera? I hope not, because this little superfood deserves a place in your pantry! It’s packed with nutrients and is easy to slip into smoothies, sauces, and…kombucha! So grab a bag of it and let’s make some mean, green kombucha.

There are two fermentation phases when making kombucha:

1. First Fermentation: This is when you transform sweet tea into tart and tasty kombucha (see our guide to homemade kombucha here).
2. Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars then bottling it. Kiwi will be the main source of sugar in this batch, with moringa oleifera and spinach added for a boost of nutrition.

In order to make this Green Goddess Kombucha, you need to have completed the first fermentation and have some kombucha ready to be carbonated!

Here’s what you’ll need

• Green Tea Kombucha: You’ve brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here). I prefer using green tea kombucha here, though black tea also works!
• Kiwi: Pureed kiwi will provide the sugar needed to carbonate the kombucha! Not a fan of kiwi? Feel free to use another fruit, like strawberries or an orange, or a sweetener like honey.
• Spinach: We’re making Popeye proud and throwing in a handful of spinach for a boost of nutrition.
• Moringa Oleifera: Made from the leaves of the moringa tree, this nutrition supplement is packed with nutrients. You’ll usually find it in powder form in the nutritional supplements section of your grocery (or online here).
• Ginger: Ginger brightens up the flavors of this kombucha while helping to make it even more fizzy!

How to make this mean green kombucha

Making this green kombucha is as easy as blending everything together, bottling, and fermenting! The process goes something like this:

1. Blend: Puree the kiwi and spinach with a splash of kombucha until smooth. This will provide more surface area for the bacteria and yeast to eat away at the fruit sugars.
2. Bottle: Evenly distribute the puree into fermentation bottles. Add in your moringa oleifera and diced ginger, then pour in kombucha, leaving 1 to 2 inches free at the top
3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
4. Enjoy: Chill in the fridge before serving, optionally straining out the fibers.

P.S. like veggies in your kombucha? Try this Ginger Carrot Kombucha,or this Ginger Beet Kombucha!

rate pin print

Green Goddess Kombucha

4.59 from 24 votes

By: Sarah Bond

Prep: 3 days days

Total: 3 days days

Servings: 8 cups

Packed with moringa oleifera, spinach, and kiwi, this Green Goddess Kombucha is packed with nutrients and probiotics to fuel your day!

Equipment

• Moringa Oleifera
• Flip Top Brewing Bottles
• Vitamix Blender

Ingredients 

1x2x3x

• ▢ ½ gallon green tea kombucha from a first fermentation, this is not store bought kombucha, 1.9 L
• ▢ 1 kiwi, peeled
• ▢ ½ cup fresh spinach
• ▢ 2 tsp moringa oleifera
• ▢ 2 inches fresh ginger, diced (about 2 Tbsp)

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Instructions 

• Blend: Puree the kiwi and spinach with a splash of the kombucha until smooth.
• Bottle: Evenly distribute the puree into fermentation bottles. Add in your moringa oleifera and diced ginger, then pour in kombucha, leaving 1 to 2 inches free at the top
• 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.

Notes

• Frozen spinach will also work, just be sure to thaw it before blending.
• Not a kiwi fan? Substitute ½ cup of chopped strawberries, an orange, or 2 Tbsp of honey.
• Can’t find moringa? You can simply omit it from the recipe (or buy it online here).
• Green tea kombucha can be made by simply replacing the black tea with green tea (though black tea kombucha will also work for making this flavor).

Nutrition

Serving: 1cup (depending on fermentation length) | Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 13mg | Fiber: 2g | Sugar: 3g

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!