Ginger Kombucha

Ginger kombucha is one of my favorite ways to drink this amazing probiotic creation. My version tastes just like ginger ale, spicy, refreshing, slightly carbonated, and very soothing. I love to drink it by itself, or along with savory meals.

I think it’s important to strain kombucha through a very fine strainer before making new batches, or proceeding to the second fermentation. This will keep the amount of yeast down making it taste cleaner and more crisp. I add a bit of lime juice because it brings out the ginger flavor.

HOW TO MAKE GINGER KOMBUCHA

Ingredients
1 gallon of homemade kombucha (how to make kombucha)
3 medium pieces of ginger root (about 6 tablespoons)
2 tablespoons of raw honey
2 tablespoons of fresh squeezed lime juice

Equipment
Mini food processor (I use this) or hand grater (will take longer)
2 half gallon mason jars (easier to store) OR 1 gallon mason jar with airtight lid
Several glass flip-top bottles
Funnel

Fine strainer

Instructions
Peel the ginger, cut into smaller chunks and chop in mini food processor.
If using two half gallon jars, separate the chopped ginger in two and put in each jar.
Add a tablespoon of honey and lime juice to each jar.
Pour pre-made kombucha into the jars through a funnel and fine strainer.
Cover tightly, and leave at room temperature for 1-2 days.
Using a very fine strainer and funnel, transfer the ginger kombucha to flip-top glass bottles, and allow to stay at room temperature 1 more day.
Transfer to fridge, cool and enjoy!

Ginger Kombucha
 
Light, crisp and refreshing ginger kombucha is a perfect drink to go along with meals, or to soothe an upset belly.
Author:
Recipe type: Fermented Beverage
Serves: 1 gallon
Ingredients
  • 1 gallon of homemade kombucha (how to make kombucha)
  • 3 medium pieces of ginger root
  • 2 tablespoons of raw honey
  • 2 tablespoons of fresh squeezed lime juice
Instructions
  1. Peel the ginger, cut into smaller chunks and chop in mini food processor.
  2. If using two half gallon jars, separate the chopped ginger in two and put in each jar.
  3. Add a tablespoon of honey and lime juice to each jar.
  4. Pour pre-made kombucha into the jars through a funnel and fine strainer.
  5. Cover tightly, and leave at room temperature for 1-2 days.
  6. Using a fine strainer and funnel, transfer the ginger kombucha to flip-top glass bottles, and allow to stay at room temperature 1 more day.
  7. Transfer to fridge, cool and enjoy!

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