Looking to try a new kombucha flavor combination? Ginger beet kombucha has a zesty sharpness that can captivate any kombucha fan. Combining the rich earthiness of beetroots and the warm spiciness of ginger, this kombucha boasts a lovely symphony of flavors in one fizzy package.

Nutritious and delicious, ginger beet kombucha is a fun way to flavor your traditional kombucha. Featuring fresh ginger and beetroot, this homemade kombucha is gluten-free and loaded with nutrients. Choose a small, firm beet with little-to-no blemishes and green leaves for ultimate sweetness.

This recipe really surprised me. I was skeptical about how beet kombucha would taste, but it’s delicious. I’ll definitely be keeping this recipe in my rotation.

Ginger Beet Kombucha

Total Time: 4 days
Yield: 4 Servings 1x

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Description

This second fermentation recipe produces a flavored kombucha that is low in calories and high in nutrition. This bubbly drink is slightly spicy and earthy.

Ingredients

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4 cups black tea kombucha, after the first fermentation
1/2 – 1 beetroot, depending on the size
2 tbsp fresh grated ginger
1 tbsp water

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Instructions

Preheat the oven to 390F.
Peel and chop the beetroot into half-inch-sized cubes.
Put the beetroot on the aluminum foil and drizzle with water. Bring the foil’s edges together and cook for 40 minutes.
Cool the beetroot once done. Then, transfer it to a blender and puree it into a paste.
Grate the ginger until you have two tablespoons.
Add equal amounts of beetroot paste and ginger in each flip-top bottle.
Pour the kombucha in, leaving 1 inch of air below the cap.
Store for 3-5 days at room temperature until it reaches optimal carbonation.
Refrigerate for at least 6 hours before serving.

Notes

Instead of preparing beetroot from the vegetable, you can substitute it for 1/2 cup of beet juice.

Black tea is the best base for this recipe, but you can also use white or green tea kombucha.

Add a teaspoon of maple syrup or cane sugar to each bottle to enhance the beverage’s sweetness. Add a squeeze of lemon or lime juice for brightness.

Prep Time: 50 minutes
Fermenting Time: 96 hours

Table of Contents

What Does Ginger Beet Kombucha Taste Like?

Ginger beet kombucha has a rich flavor that’s earthy and slightly spicy. The ginger offers a zesty warmth with a subtle citric kick. The beet brings an earthy and somewhat sweet background to the drink that complements the ginger perfectly.

The drink is fizzy and refreshing, ideal to start your day or as an afternoon pick-me-up.

What Are the Health Benefits of Ginger Beet Kombucha?

Kombucha’s one of the best drinks for promoting gut health due to its high probiotic and antioxidant content. Besides good digestive health, kombucha is also excellent for managing blood pressure and keeping your immune system healthy.

Of course, ginger and beet also add to this drink’s list of pros. Here are some of the health benefits of these individual ingredients:

Beets:

Are rich in folate, which is good for heart health.

Contain betalains, which help suppress inflammation.

Are high in fiber.

Ginger:

Contains gingerol, a powerful anti-inflammatory compound.

Reduces nausea and improves digestion.

Supports healthy cholesterol levels.

How Much Caffeine Is In Ginger Beet Kombucha?

Made with black tea kombucha, as the recipe suggests, there is approximately 15 mg of caffeine per 8-ounce serving of ginger beet kombucha.

This is significantly less than black coffee, which contains around 80-120 milligrams of caffeine per cup. So if you want to reduce your caffeine intake but don’t want to slog through your day, this can be an excellent alternative.

How Many Calories Are In Ginger Beet Kombucha?

One 8-oz serving of ginger beet kombucha contains about 42 calories.

Here’s the caloric breakdown of each 8-oz drink:

Kombucha: 30 calories

Ginger: 3 calories

Beet: 9 calories

If you add sugar sweeteners like maple syrup, expect the drink to have about 60 calories.

Should You Make This Recipe with Young, Sweet Kombucha or Older, Sour Kombucha?

I recommend using young kombucha. Ginger is relatively tart on its own and undergoes an independent carbonation process. So if you use old, sour kombucha, the flavor of your kombucha may be too acidic, and the carbonation will be intensified.

Young kombucha has enough natural sweetness to balance the tartness of ginger and beet, meaning you won’t likely need to add additional sweeteners.

Bucha Buddha’s Ginger Beet Kombucha Recipe