Ginger Pepper Kombucha (Ultra-Fizzy!)

5 from 5 votes
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Looking for an exciting new flavor to try out on your homemade kombucha? This Spicy Ginger Kombucha recipe takes classic ginger kombucha and gives it a spicy kick!

Spicy Ginger Kombucha in a glass

While I tend to stick to the classics (see Mango Kombucha and Blueberry Kombucha), it’s sometimes fun to go crazy with flavors when it comes to cooking.

Enter, this fresh ginger kombucha. It tastes a bit like ginger beer with a hint of a spicy kick. It’s less sweet than the fruity kombuchas, and more something I would serve at a dinner party to make people think I’m *distinguished* (or even use as a cocktail mixer, hollahhh!)

It gives the same vibes as this Lemon Ginger Kombucha or this Ginger Ale Kombucha and I simply cannot get enough of it. Let’s brew.

two spicy ginger kombuchas in a glass

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. Second Fermentation: This is when you carbonate the kombucha by adding sugars and bottling it.

In order to make this Spicy Ginger Kombucha, you will need to have completed the first fermentation already and have some kombucha that’s ready to be carbonated!

ingredients to make spicy ginger kombucha


  • Kombucha from a first fermentation: You’ve brewed your kombucha with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation kombucha instructions here).
  • Ginger: Ginger always works well with kombucha! Aim for the freshest ginger you can find.
  • Pepper: You can use any hot pepper here, like jalapeno, chili, or habanero.
  • Sugar: We’ll do a mix of honey and brown sugar to round it out with some caramelized flavors!
ingredients to make spicy ginger kombucha


Making your own flavored kombucha with ginger is super easy. The process goes something like this:

  1. Puree: Blend together the ginger and sugars to form a puree. The more surface area of the ingredients that are exposed to the tea, the more flavor and fizz you’ll have in the end!
  2. Bottle: Transfer kombucha to fermentation bottles, adding your ginger mixture evenly into each bottle, and finishing with a few slices of pepper.
  3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  4. Enjoy: Strain out ginger fibers and peppers (optional), then chill in the fridge before serving.
ingredients to make homemade spicy ginger kombucha


Surprisingly yes! You can use dry ground ginger in kombucha – about 2 tsp per 1/2 gallon. Alternatively, you can add a few pieces of candied ginger to your bottles. For this Ginger Pepper Kombucha, however, we recommend you use fresh ginger.

Thirsty for more ginger kombucha recipes? Try this Ginger Carrot Kombucha or this Ginger Beet Kombucha!

ginger pepper kombucha in fermentation bottles

Ginger Pepper Kombucha (Ultra-Fizzy!)

Prep: 3 days
Total: 3 days
Servings: 8 Cups
Author: Sarah Bond
Looking for an exciting new flavor to try out on your homemade kombucha? This Spicy Ginger Kombucha recipe takes classic ginger kombucha and gives it a spicy kick!
5 from 5 votes


  • ½ gallon kombucha from a first fermentation this is not storebought kombucha, 1.9 L
  • 2 1-inch thumbs ginger peeled
  • ¼ cup honey 60 g
  • 2 Tbsp brown sugar 15 g
  • ½ jalapeno, chili, or habanero pepper thinly sliced


  • Puree: Add ginger, honey, sugar, and about ½ cup of the kombucha to a blender, blitzing until smooth. Pour through a wire mesh sieve to remove ginger fibers, collecting the juice.
  • Bottle: Transfer remaining kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Evenly divide ginger juice into bottles, then add pepper slices to each (about 2 slices per cup of kombucha). Seal tightly.
  • 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: Strain the kombucha to remove fibers and pepper (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.


*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.

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Serving: 1Cup (Differs by Fermentation Length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g

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4 thoughts on “Ginger Pepper Kombucha (Ultra-Fizzy!)”

  1. 5 stars
    This was the first flavour I tried, and so far it’s my favourite. I love the ginger with the chilli – nice and spicy with a warming kick and a great fizz! When pouring I release the swing cap slowly a bit at a time until the fizz has calmed down a bit then I quickly pour using a tea strainer/mini sieve to catch the bits.

  2. Has anyone tried straining out the fibers after the kombucha has fermented a second time? Does that change the flavor at all? Thanks!

  3. When I pour the pureed ginger, pepper, honey, brown sugar mixture into my bottles (already filled with the kombucha) to set up for the 2nd fermentation, it foamed over! Has anyone else had this happen?