This sweet fizzy Lemon Ginger Kombucha is the perfect refreshing drink to cool you off. It's a great alternative to lemonade.
If you're like me, and love your daily kombucha fix, you're going to love how much money you're going to save by making your own kombucha. Besides saving money, you can control how sweet it is.
This Lemon Ginger Kombucha is one of my favorite flavors. It has enough fresh ginger that you can actually taste the ginger flavor, while maintaining the perfect balance of flavor.
I've even made kombucha scoby Ginger Chews. It's a great way to use up those extra scobys that accumulate.
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 Lemon Ginger 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.
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.
- Lemon juice: I used fresh lemon juice. It adds a tart flavor.
- 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 flavors.
- For this Lemon Ginger Kombucha recipe you'll need some homemade kombucha, some bottles with flip top lids, and a funnel. Pour your freshly fermented homemade kombucha into the bottles, leaving a few inches at the top of each bottle.
- Pour ¼ cup lemon juice, ¼ cup maple syrup, and 2 tablespoons minced fresh ginger into each bottle. Leave 1-2" head space. 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. 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. 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! 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 climates = faster carbonation. I've had bubbly kombucha after a day in summer months and bubbly kombucha after a week in colder months.
- 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.
- Strain out the ginger if desired.
- Refrigerate after the kombucha is done fermenting.
5 Secrets To Making Kombucha
Kombucha just got easier!
We respect your privacy. Unsubscribe at any time.
Lemon Ginger 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 ¼ cup lemon juice, ¼ cup maple syrup, and 2 tablespoons minced fresh ginger 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.