Ginger Beet Kombucha
Servings: 8 cups
This Ginger Beet Kombucha is a healthy kombucha flavor that even the beet haters might like! It's a balance between sweet and zingy, with a color that pops!
Print
Ingredients
- ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
- 1 beet or 1/2 cup beet juice
- 2 Tbsp fresh grated ginger
Instructions
- Prep the beet: Preheat oven to 400 degrees F (204 C). Trim, peel, and chop beet into ½ inch cubes. Drizzle with 1 Tbsp water and place on aluminum foil, fashioning the foil into a sealed pouch. Cook for 40 minutes, or until fork-tender. Once cooled, transfer to a blender and puree into a smooth paste, adding a splash of kombucha to get things moving (alternatively, use beet juice).
- Bottle: Evenly distribute beet paste/juice and grated ginger 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition
Serving: 1cup (depends on fermentation length) | Calories: 38kcal | Carbohydrates: 7g | Protein: 3g | Fat: 1g | Sodium: 16mg | Fiber: 2g | Sugar: 3g