Turmeric is a powerful antioxidant and anti-inflammatory, so of course we’re throwing it into our kombucha for a healthier home brew! Here’s how to make Turmeric Kombucha.
With the rise in popularity of golden milk, it’s about time we make golden…kombucha! For the uninitiated, golden milk is a healthy blend of warm milk and ground turmeric.
In addition to being packed with cozy flavor, golden milk is incredibly healthy, due in large part to the curcumin found in turmeric. Turmeric has been used in Ayurvedic medicine for thousands of years, for everything from digestive issues to joint pain. More recent studies have found that it contains properties that make it anti-inflammatory, antimicrobial, and antioxidant.
So if you’re looking to supercharge your kombucha, here’s how to level it up with turmeric!
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 honey) and bottling it.
In order to make this Turmeric Kombucha, you will need to have completed the first fermentation and have some kombucha that’s ready to be carbonated!
Turmeric Kombucha Ingredients
Turmeric can have a bitter, slightly musty flavor when used in excess or on its own. For this reason, I like to pair it with some sidekick flavors to make it truly shine! Here’s what you’ll need:
- Kombucha: You have brewed your kombucha in the first fermentation and are ready to flavor it (first fermentation instructions here).
- Ground Turmeric: We use ground turmeric, which is easier to find in most groceries. If you can get your hands on fresh turmeric, that’s great in kombucha too!
- Ground Cinnamon: I love to play off the cozy flavors of turmeric by adding a bit of cinnamon. For a zingier flavor, you could replace the ground cinnamon with ground or fresh ginger.
- Honey: Just a touch of honey will provide sugar for bacteria and yeast to feed on, creating carbonation and fizz. You can replace the honey with carrot juice for an even more healthy, orange elixir!
How to make turmeric kombucha
Making your own Turmeric Kombucha is ultra simple. The process goes something like this:
- Bottle: Evenly distribute turmeric, cinnamon, and honey 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 fruit and ginger fibers.
You may also like these flavors
- 1/2 gallon kombucha from a first fermentation (this is not store bought kombucha, 1.9 L)
- 1/2 tsp ground turmeric (can sub 1 to 2 tsp fresh grated turmeric)
- 1/4 tsp ground cinnamon (can sub 1 to 2 tsp fresh grated ginger)
- 2 tsp honey (can sub 1/4 cup carrot juice)
- Bottle: Evenly turmeric, cinnamon, and honey into fermentation bottles*. Pour in first fermentation 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.
*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 Size:1 cup
Amount Per Serving: Calories: 40 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 3g