This healthy Lemon Turmeric Kombucha is a great way to get some extra turmeric into your diet!

Turmeric and ginger have been my recent go-to spices to include in my daily smoothie. I have also been drinking wellness shots almost daily as well.

The idea of keeping inflammation at bay as well as staying healthy are my top priorities.

So making kombucha with turmeric in it was a no-brainer. It tastes great with lemon, and maple syrup adds sweetness.

If you haven't made your own kombucha yet, it is really easy. It's also a lot cheaper than buying store-bought.

If you are like me, and drink a lot of it, it can really add up.

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Two Types of Fermentation
What Makes Kombucha Fizzy?
🧾 Ingredients
🥣 Supplies
🔪 Instructions
Should I Burp My Second Ferment Kombucha?
How Long Does It Take To Get Fizzy Kombucha?
💭 Tips
🥃 Other Kombucha Recipes
📋 Recipe
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💬 Comments

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.

The second fermentation involves taking that kombucha you made in the first fermentation and adding flavor. You let it ferment for another 3-5 days in sealed bottles. The result is a fizzy-flavored drink.

You can ferment even longer, if needed, letting the kombucha ferment 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.

🧾 Ingredients

Homemade kombucha: You'll need freshly made kombucha that has not been refrigerated yet.
Lemon juice: Fresh lemon juice is best.
Turmeric powder: I used turmeric powder, but you could also use freshly grated turmeric.
Maple syrup: Adds sweetness. You could also use agave syrup or simple syrup.

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.

🥣 Supplies

Funnel
4 (25 ounce) bottles with flip top lids
Measuring cup

🔪 Instructions

Step 1: Pour ¼ cup lemon juice, ¼ cup maple syrup, and ¼ teaspoon turmeric into each bottle. I also added a pinch of black pepper, but that is optional.

Step 2: Pour your 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.

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 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.

💭 Tips

You can substitute the maple syrup with agave syrup, brown sugar, white sugar, or another sweetener.
Refrigerate after the kombucha is done fermenting.

5 Secrets To Making Kombucha

Kombucha just got easier!

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results

Lemon Turmeric Kombucha