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.
This healthy Lemon Turmeric Kombucha is a great way to get some extra turmeric into your diet! Click To Tweet
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.
How to Make This Recipe
First you'll need some homemade kombucha, some bottles with flip top lids, and a funnel.
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.
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.
Other Kombucha Recipes
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.
Tips
- 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.
- Refrigerate after the kombucha is done fermenting.
Recipe
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You May Need:
Lemon Turmeric Kombucha
Ingredients
- 12 cups homemade kombucha
- 1 cup lemon juice
- 1 cup maple syrup
- 1 teaspoon turmeric
- Pinch black pepper (optional, but recommended)
Instructions
- Line up 4 (25 ounce) bottles with flip top lids or other air tight bottles.
- Pour ¼ cup lemon juice, ¼ cup maple syrup, ¼ teaspoon turmeric, and black pepper 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.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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