This Ginger Turmeric Kombucha is sweet and spicy. It has all the health benefits of ginger and turmeric in a delicious fizzy drink.
I have been consuming a lot of ginger and turmeric lately. This Ginger Turmeric Kombucha is just one way I have been adding the roots into my regimen.
Did you know that you can eat the scoby? After you make a few batches of kombucha, you're going to have multiple scobys. What better way to use them than in food?
Ginger Kombucha Scoby Candy, Kombucha Scoby Strawberry Fruit Roll-Ups, and Kombucha Scoby Ceviche are a few ways you can use those extra scobys. I also like to chop the scoby up and put it in my morning smoothie.
My Mango Kombucha recipe is another kombucha recipe to try.
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 for 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.
- Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
- Ginger: I used fresh grated organic ginger. You could also use ground ginger powder. I've also made Kombucha with Ginger, if you want to try it without turmeric.
- Turmeric: I used fresh grated organic turmeric. You could also use ground turmeric powder.
- Maple syrup: Adds sweetness. You could also use agave syrup, simple syrup, or your favorite sweetener.
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.
Step 1: Pour 2 tablespoons grated ginger (or 1 ½ teaspoon ground ginger), 1 tablespoon grated turmeric (or 1 teaspoon ground turmeric), and ¼ cup maple syrup into each bottle.
Step 2: Pour your freshly fermented homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Step 3: Pop open the lids at least once a day. Pressure builds, and this allows it to escape so that you don't have a mess.
Should I Burp My Second Ferment Kombucha?
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.
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 the weather. Warmer temperature = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- You could also add a pinch of black pepper so that the turmeric has better absorption.
- You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
- Strain the grated ginger and turmeric after fermenting, if desired.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
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Ginger Turmeric Kombucha
- 4 (25 ounce) bottles with flip top lids or other air tight bottles
- Measuring cup
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour 2 tablespoons grated ginger (or 1 ½ teaspoons ground ginger), 1 tablespoon grated turmeric (or 1 teaspoon ground turmeric), 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.