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.
Ingredients
- 2 cups of raw kombucha (first fermentation)
- 2-inch peeled organic ginger knob
Instructions
- Take 2 cups of unflavored tea from your primary batch of kombucha and pour it into a glass.
- Rinse the ginger root thoroughly.
- Peel off excess skin in the ginger using a peeler or a spoon.
- Grate the ginger until it becomes fine.
- Put the grated juice inside a cheesecloth over the glass with kombucha and squeeze it to let out the juices.
- Stir, and divide the serving into two glass bottles or serving cups.
- 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