Made with fresh ginger, this Ginger Kombucha is sweet, tart, and spicy. It's the perfect healthy drink to quench your thirst.
Ginger and kombucha are a match made in heaven. Ginger is a great flavor for kombucha, and both ginger and kombucha have numerous health benefits.
Ginger Kombucha is a healthy beverage you can feel good about drinking. If you like ginger beer, this is the kombucha for you.
Other Kombucha Recipes
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweetened tea, a kombucha scoby, and some starter tea. You let it ferment for 7-21 days and the result is uncarbonated unflavored kombucha.
For the second fermentation you remove the scoby and take that kombucha you made in the first fermentation and add flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy flavored drink.
You can ferment the flavored kombucha up to 14 days. It all depends on the amount of sugar content in the flavor you're adding, and the temperature of the room.
Warmer temperatures will cause faster fermentation, and higher sugar content will also speed up fermentation.
What Makes Kombucha Fizzy?
The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and / or sweetener), carbon dioxide builds.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Kombucha: You'll need freshly made homemade kombucha for this second fermentation recipe.
- Ginger: Freshly grated ginger adds a warm spicy flavor. You could also use fresh organic ginger juice.
- Maple syrup: Adds a sweet maple flavor. Balances out the sourness of the kombucha and the spicy ginger.
How to Make This Recipe
- For this ginger kombucha recipe you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
- Peel and mince or grate fresh ginger root. Pour 2 tablespoons minced ginger and ¼ cup maple syrup into each bottle.
- Pour your freshly fermented kombucha into the bottles, leaving 1-2 inches of headspace. Let sit 3-5 days.
- Place bottles in a cool dark place out of direct sunlight. Pop open the lids at least once a day. Pressure builds, and this allows it to escape.
- Chill in the fridge when you are happy with the taste and the amount of fizzy bubbles.
Should I Burp My Second Ferment Kombucha?
Yes! It helps to prevent bottle explosions. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.
How Long Does It Take To Get Fizzy Kombucha?
It can take anywhere from 1-14 days. It depends on a few things.
- It depends how much sugar you have in the kombucha. (Sugar in the form of fruit and / or sweetener.) The more sugar, the faster you'll get carbonation.
- It also depends on your climate. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- Use glass bottles with swing top lids! Mason jars and store-bought kombucha bottles that have the seal broken won't hold carbonation.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Strain out ginger if desired, after fermenting.
- Place in the refrigerator after the kombucha is done fermenting.
- Add blueberries for a Blueberry Ginger Kombucha, which tastes like GT's Gingerberry Kombucha.
- Spices: allspice, cinnamon, cardamom, nutmeg
- Strawberries or other berries
- Lemon juice
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You May Need:
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour 2 tablespoons minced ginger and ¼ cup maple syrup into each 25 ounce bottle.
- Using a funnel, pour freshly made homemade kombucha into each 25 ounce bottle leaving 1-2" head space.
- Let bottles sit out (at 75° - 85°) 3-5 days, making sure to pop the lids each day to let out the pressure of the carbon dioxide. Taste each day to test its flavor and fizziness.
- Refrigerate when you are happy with the amount of fizz and flavor.