This Gingerbread Kombucha has all the flavors you'd expect in gingerbread. It's perfect for the holidays!
Instead of spiced apple cider for the holidays, how about some spiced kombucha! It's got the flavors you would expect in gingerbread, but in a fizzy kombucha drink.
You could use this kombucha as a base for a cocktail or keep it as is for the non drinkers.
Other Kombucha RecipesThis Gingerbread Kombucha has all the flavors you'd expect in gingerbread. It's perfect for the holidays! Click To Tweet
Two Main Types of Fermentation
There are two main types of fermentation.
The first fermentation is when the kombucha scoby sits in tea with sugar for 7-21 days. The result is unflavored non carbonated kombucha.
The second fermentation is when you take that fermented kombucha and flavor it by adding fruit, juice, and / or sweetener and let it sit 3-5 days. You can even let it sit up to 14 days.
The result is carbonated kombucha.
For this Gingerbread Kombucha you will be making a second 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.
How to Make This Recipe
Pour 1 ½ teaspoons black strap molasses, 1 ½ teaspoons maple syrup, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon allspice, ⅛ teaspoon nutmeg into each bottle.
Pour your homemade kombucha into the bottles, leaving 1-2" head space. Let sit 3-5 days.
Pop open the lids at least once a day. Pressure builds, and this allows it to escape. This recipe is a little more fizzy than some of the other kombucha recipes I've made, so I popped the lids a few times each day.
Taste each day to test its flavor and fizziness. For this recipe I let mine ferment 5 days.
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 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 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.
- Only use 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.
- Black strap molasses is a major part of what gives gingerbread its distinct flavor. You could technically leave it out and add more of the maple syrup, but it isn't going to taste like gingerbread then.
- Refrigerate after the kombucha is done fermenting.
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You May Need:
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour 1 ½ teaspoons black strap molasses, 1 ½ teaspoons maple syrup, ½ teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon allspice, ⅛ teaspoon nutmeg 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 (or a few times a 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.