Turmeric Kombucha
Servings: 8 cups
Turmeric is a powerful antioxidant and anti-inflammatory, so of course we’re throwing it into our kombucha for a healthier home brew!
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Ingredients
- 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
Instructions
- 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.
Notes
*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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Nutrition
Serving: 1cup | Calories: 40kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 11mg | Fiber: 2g | Sugar: 4g