Bucha Buddha’s Ginger Kombucha Recipe

Famous for its healing and anti-inflammatory properties, ginger is one of the most popular additions to a standard booch brew. It provides a spicy kick that pairs extraordinarily well with kombucha's tartness. This ginger kombucha recipe is tasty, simple to make, and full of zest.

The warm, spicy kick of ginger complements the sweet-sour notes of kombucha to an uncanny degree. This recipe may appear simple at first glance, but trust me when I say that a short sip of this healthy drink will leave you wanting more.

I enjoy this recipe when I don’t have time to wait for a second fermentation. The ginger flavor isn’t too strong or spicy using 1 inch and 8 ounces. Of course, you could always adjust this ratio to your liking.

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Ginger Kombucha

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  Total Time: 10 minutes
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  Yield: 2 Servings 1x

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Description

The ginger flavor of this fizzy kombucha is bright and soothing. Because this recipe does not require a second fermentation process, it comes together in just a few minutes.

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Ingredients

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• 2 cups of raw kombucha (first fermentation)
• 2-inch peeled organic ginger knob

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Instructions

1. Take 2 cups of unflavored tea from your primary batch of kombucha and pour it into a glass.
2. Rinse the ginger root thoroughly.
3. Peel off excess skin in the ginger using a peeler or a spoon.
4. Grate the ginger until it becomes fine.
5. Put the grated juice inside a cheesecloth over the glass with kombucha and squeeze it to let out the juices.
6. Stir, and divide the serving into two glass bottles or serving cups.
7. Add optional sweetener, garnishes, and ice. Serve.

Notes

Be sure to use fresh ginger that’s been stored in the fridge for no more than 3 weeks.

It’s best to use fresh ginger over ground ginger since the latter ingredient contains more of the healthy compound gingerol. However, if unavailable, you can substitute fresh ginger with powdered or crystallized ginger.

Use any raw kombucha tea in this recipe. This includes white, black, oolong, or green tea kombucha.

You can also experiment and make flavored kombucha by adding fruit! Lemon juice, peaches, and strawberries are all excellent pairings with ginger, and they can give your kombucha an even more dimensional flavor.

Use this as inspiration for a second fermentation recipe. Peel the ginger and put the entire piece in a sealable bottle (like a mason jar) with the kombucha. Leave it sealed at room temperature, out of direct sunlight, for two days. This secondary fermentation produces more fizz. Refrigerate it for 6 hours and enjoy.

• Prep Time: 5 minutes
• Cook Time: 5 minutes

What Does Ginger Kombucha Taste Like?

Ginger kombucha has a distinct zing derived mainly from the intense, peppery notes of ginger and the sour notes of kombucha. The drink also holds a certain degree of warmth, but it’s not as spicy as the ginger root itself. Given the simplicity of this recipe, the kombucha base also has a formidable presence. It may be sweet or sour, depending on the length of the brew.

If you haven’t tried kombucha before, consider it an effervescent and tarter version of tea. Its boldness may disorient your taste buds for a moment, but it won’t take long before you start obsessing over it!

7 Health Benefits of Ginger Kombucha

Kombucha is a beverage that’s both healthy and delicious. This fermented tea is full of probiotics, vitamins, and antioxidants that significantly impact one’s digestive health. This includes fortifying the digestive lining, balancing the gut microbiome, and speeding up the body’s metabolism.

Besides that, the addition of ginger intensifies the kombucha’s healthiness. Here are some key health benefits that ginger bestows on its drinkers:

• Improved digestion
• Nausea and bellyache relief
• Weight loss promotion
• Better, healthier skin
• May reduce the risk of cancer
• Increased dopamine and serotonin
• Improved anti-inflammatory response

Ginger is considered a superfood for a reason—it’s incredibly beneficial to our health. With ginger kombucha, you can reap all the goodness of the root in a very indulgent drink.

What Is the Difference Between Ginger Beer and Ginger Kombucha?

Ginger beer and ginger kombucha are both non-alcoholic (0.5% ABV), fermented, fizzy, gut-healthy, and brewed similarly. But that’s as far as similarities go, as these two products are quite distinct. Here are the key differences between the two beverages:

When Is the Best Time to Drink Ginger Kombucha?

There’s no right or wrong time to drink kombucha. You can drink it when you wake up, during lunchtime or the mid-afternoon, or even as a late-night snack.

This drink can give a much-needed boost to start your day while simultaneously being mild enough not to keep you up late.

Some people have apprehension about drinking kombucha on an empty stomach. But don’t worry; it’s totally fine. In fact, the living cultures will be more potent if there’s no other food in your stomach, making you reap even more of the digestive benefits.

How Much Caffeine Is in Ginger Kombucha?

Ginger kombucha’s caffeine content lies solely on the tea you use to brew it. In most cases, the caffeine content of kombucha is one-half to one-third of the brewed tea type.

If you use black tea kombucha, the caffeine content can fall anywhere between 10 to 15 mg per 8 oz. Other types of tea brews will have a little less caffeine. This caffeine content is good enough to boost energy during the day without disrupting your sleep.

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

Both sweet and sour variants can pair well with ginger kombucha.

If you want to enjoy a sweeter and milder flavor, go for the young kombucha. It’s also great for first-timers who want a gentle introduction to this brew.

If you’re after a more intense and zesty taste, opt for older kombucha. The tartness of the homemade kombucha will pair nicely with the spicy, zingy taste of ginger, giving your kombucha a kick unlike any other.