Blueberry ginger kombucha offers a sweet and addictive twist to the original kombucha flavor. Don't let the unintuitive combination of blueberry and ginger fool you; brewing this drink is quite easy. Aside from being loaded with health benefits, it’s a pleasure to drink.
I tried something different with this recipe. Instead of immediately sealing the kombucha after flavoring it, I let it ferment for 2 days with a paper towel over it. Then, I removed the paper towel, sealed the bottle, and let it ferment for 2 more days.
I can’t say that it was quite as carbonated as other recipes I made (using my traditional method), but it definitely wasn’t flat. If you’re concerned about bottles exploding or don’t have time to burp, this is a great method.
As for the flavor, this kombucha is delicious! The (homemade) candied ginger slightly tones down the sweetness and adds a touch of warmth.
Blueberry Ginger Kombucha
Total Time: 4 days
Yield: 16 Servings 1x
Description
Adding blueberries and ginger to this already healthy fermented tea produces a delicious blend of nutrients. If you don’t have blueberries on hand, try strawberries, raspberries, or blackberries.
Ingredients
Scale
- 2 cups blueberries
- 1/4 cup chopped, candied ginger
- 14 cups unflavored black tea kombucha
Instructions
- Mash the blueberries to release the juice in a large bowl.
- In a clean gallon-sized glass jar, add the blueberries, candied ginger, and kombucha.
- Cover the lid of the vessel with a clean coffee filter or cheesecloth. Secure it with a rubber band and place it in an area between 68°F and 72°F.
- Once 48 hours have passed, strain the mixture to remove any solids.
- Pour the mixture into airtight bottles and allow it to undergo a second fermentation for another 48 hours.
- Place the bottles in a fridge to chill them. If you want the batch of kombucha to be more effervescent, leave it out at room temperature a little longer before placing them in the fridge. Enjoy it when you want!
Notes
If you don’t have homemade kombucha on hand, use unflavored store-bought kombucha.
Use fresh or frozen blueberries in this recipe. If you use frozen, allow them to thaw ahead of time.
If you don’t have black tea kombucha, use oolong or green tea kombucha as a tea substitute.
As a substitute for candied ginger, you can use fresh ginger—grated into the shape of matchsticks—and add it to the mixture with 2 tbsp of sugar.
- Prep Time: 5 minutes
- Fermenting Time: 96 hours
Table of Contents
What Does Blueberry Ginger Kombucha Taste Like?
Overall, blueberry ginger kombucha has a distinct spiced flavor with complex hints of tartness and sweetness—an intricate combination that’s both delicious and comforting.
The blueberries provide a sweet, tart taste to the kombucha, whereas the candied ginger brings out a sweet-spicy earthiness. The raw kombucha base tastes tart and slightly sweet.
Earlier in the fermentation stage, the kombucha will taste sweeter, but if it’s been sitting around longer, it’ll develop a more vinegary taste profile.
What is Candied Ginger?
Candied ginger (or crystallized ginger) is processed ginger that’s cooked in sugar to develop a sweeter taste.
It is prepared by simmering fresh ginger root in a sugar syrup mixture until it becomes soft. It then is allowed to dry and coated in granulated sugar, which gives it a more sweet and crispy texture.
This type of ginger is often used to add a pleasant spicy-sweet flavor to desserts, including crackers, cookies, muffins, and fruit cakes.
Health Benefits of Blueberry Ginger Kombucha
Blueberry ginger kombucha is packed to the brim with antioxidants, probiotics, and essential vitamins.
Each of the three main ingredients offers an array of health properties, from anti-inflammatory properties to anti-aging properties.
This tasty beverage promotes key bodily functions, including:
- Reducing cholesterol
- Improving cardiovascular health
- Stimulating digestion
- Supporting weight loss
- Fighting off infections
Plus, the presence of probiotics in the kombucha helps maintain a good gut microbiome balance. By drinking kombucha, you’re not only replenishing your body with beneficial bacteria, but you’re also providing your immune system fuel to protect the body.
Of course, the individual ingredients are also laden with health benefits:
- Blueberries: Contains anthocyanins, pigments that reduce high blood pressure and heart disease risk.
- Ginger: Contains gingerol, which helps prevent nausea and improves blood circulation.
- Kombucha: Contains live cultures that are good for weight loss and rid the body of harmful toxins.
How Much Caffeine Is in Blueberry Ginger Kombucha?
The amount of caffeine in kombucha depends on the type of tea used in the fermentation process.
An 8-ounce serving of blueberry ginger kombucha made from black tea contains about 15 mg of caffeine.
Does Ginger Make Kombucha Fizzier?
Yes, ginger adds a little bit more fizz to the kombucha. Ginger naturally contains wild yeasts and Lactobacillus bacteria.
These interact and feed on the sugars added to the berries and kombucha, converting them into carbonated fizz. This is on top of the natural carbonation that occurs with the kombucha SCOBY and sweetened tea as well.
Should You Make This Recipe with Young, Sweet Kombucha or Older, Sour Kombucha?
This is entirely up to you. The first fermentation is what dictates the sweetness of your tea. Tea fermented for 8-12 days will still have some sweetness. Tea fermented for 21 or more days will be tarter.
If you prefer a sweeter kombucha, use a young kombucha and consume the bottled blueberry ginger kombucha in a few days.
On the other hand, if you’re looking for a more assertive taste and stronger fizziness, opt for kombucha that has been brewing for a while.
If the flavored kombucha gets too zingy for your liking, you can drizzle the kombucha with some honey or cane sugar to sweeten it.