Description
This unique lemon turmeric kombucha recipe is a potent health booster and a tasty flavor bomb. Featuring purely organic ingredients, this recipe has a natural, earthy, and tangy taste you’ll love any day of the week.
Ingredients
- 1/2 gallon green tea kombucha
- ¼ cup lemon juice
- 1 teaspoon organic turmeric powder
- 1 tablespoon maple syrup (optional)
- Pinch of black pepper (optional)
- Lemon wedges for garnish
Instructions
- Pour the lemon juice and turmeric powder into a large container with a well-fitting lid. Stir to mix.
- If using, add the black pepper and maple syrup. Stir until mixed.
- Add the fermented kombucha into the container, leaving one inch of headspace before tightening the lid.
- Ferment the beverage for 3-5 days at room temperature, away from direct sunlight.
- Chill the kombucha in the fridge for at least 6 hours.
- Garnish with lemon wedges, and enjoy!
Notes
Green tea is the preferred tea base, but you can also use black or oolong tea.
Turmeric belongs to the ginger family, and its golden-yellow pigment, curcumin, is extremely strong. Be careful when handling it, as it may stain your skin or clothes.
Use 2 tsp fresh turmeric root instead of powder. Use cane sugar or honey instead of maple syrup if needed.
Add 2 tsp fresh ginger root for an extra health and spice kick.
Kombucha ferments faster in warm temperatures. If you brew kombucha in a cold environment, the second fermentation may last up to one week. To test the flavor and carbonation, put a small amount in the fridge (with a lid) for six hours and then taste it. If it’s to your liking, your homemade kombucha is ready. If not, leave it to ferment for another day or two.
- Prep Time: 5 minutes
- Fermenting Time: 72 hours