Made with fresh ginger, this Ginger Kombucha is sweet, tart, and spicy. It's the perfect healthy drink to quench your thirst.
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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.
Use this kombucha recipe in a Ginger Coconut Cooler.
Some other kombucha flavors you might like are Spiced Kombucha and Chai Kombucha.
Kombucha Scoby Strawberry Fruit Roll-Ups, Ginger Kombucha Scoby Candy, and Kombucha Scoby Ceviche are all great ways to use up those scobys. Another great way to use the scoby is cut up a quarter of it and throw it in a smoothie.
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❤️ Why You'll Love It
- This refreshing kombucha has a sweet, spicy, tart flavor.
- Making your own homemade kombucha is cheaper than store-bought kombucha from the grocery store, especially if you drink it on a daily basis like I do.
- It's a great alternative to ginger ale.
- Ginger and kombucha are a match made in heaven.
Two Types of Fermentation
The first fermentation of kombucha is when you combine sweet 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 secondary 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.
🧾 Ingredients
- Kombucha: You'll need freshly made homemade kombucha for this second fermentation recipe. I used homemade kombucha with black tea. You could also use green tea kombucha for a milder flavor.
- Fresh ginger root: Freshly grated ginger adds a warm spicy ginger 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.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Additions
- Add blueberries for a Blueberry Ginger Kombucha, which tastes like GT's Gingerberry Kombucha.
- Peaches
- Pineapple
- Spices: allspice, cinnamon, cardamom, nutmeg
- Strawberries or other berries
- Lemon juice for a Lemon Ginger Kombucha recipe
- Fresh fruit juice
🥣 Supplies
- Funnel
- 4 (25 ounce) bottles with flip-top lids
- Measuring cup
🔪 Instructions
Step 1: Pour 2 tablespoons minced ginger and ¼ cup maple syrup into each bottle.
Step 2: Pour 2 tablespoons minced ginger and ¼ cup maple syrup into each bottle.
Step 3: Pour your freshly fermented kombucha into the bottles, leaving 1-2 inches of headspace. Let sit 3-5 days.
Step 4: Place bottles of kombucha in a cool dark place out of direct sunlight. Pop open the lids at least once a day.
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 on 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.
💭 Tips
- 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.
👩🏻🍳 Recipe FAQs
Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting it 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.
5 Secrets To Making Kombucha
Kombucha just got easier!
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🌟Need a new kombucha scoby? I love to buy my scobys from Fermentaholics. They're inexpensive and my kombucha comes out great every time.
🥃 Other Kombucha Recipes
If you tried this Ginger Kombucha Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Ginger Kombucha
Equipment
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
Ingredients
- 12 cups homemade kombucha
- ½ cup minced ginger
- 1 cup maple syrup
Instructions
- 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.
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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