Ginger Kombucha
This is a second fermentation recipe
Adding a small amount of fruit to the bottle will add more ginger flavor. Use this recipe as a base & add different fruits, seasonings or spices
One thing to keep in mind is ginger increases fizz so be sure to always open your bottles over top of a large bowl or container so you don’t lose any kombucha when you open the bottles. Also letting your bottle sit in the fridge for 24 hours before opening it will also help the fizz calm down before opening it. Feel free to burp your bottles daily to ensure things don’t get too built up
Equipment:
Long handled wooden spoon
Plate
Measuring cup & spoon
Funnel
Swing top bottles
Fine mesh strainer
Large container
Ingredients:
Plain unflavored kombucha
Ginger Pieces, optional
Instructions:
Using a funnel place approximately 1 TBSP of chopped up ginger pieces into a 16 oz bottle. If your bottle is a different size, adjust the amount accordingly
Place 1-2 TBPS of ginger simple syrup into a 1/3 measuring cup
Fill the 1/3 measuring cup with ginger juice
Pour the syrup & juice into the bottle
Remove your SCOBY from your kombucha, put it on a plate & place it to the side
Stir your kombucha to help ensure even carbonation
Fill the bottle with kombucha, being sure to leave about 1 inch headspace
Close the bottle. Carefully turn the bottle upside down a few time to help mix everything together
Place your bottles in a large container, such as a cake pan, to help ensure that if any of your bottles leak that the contents will be caught. This is also the container you can open your bottles over top of
Allow your bottles to ferment for 1-3 days. The longer you leave it the less sweet it will be
Place your bottles in the fridge for 24 hours before opening them
Pour the contents of the bottle through a fine mesh strainer if you want to remove the fruit pieces
Image of a 16oz bottle of ginger kombucha