Kombucha ginger Recipe

Prepare the Ginger

Peel and slice the fresh ginger root into thin pieces.

Make Sweetened Tea

In a medium saucepan, bring 4 cups of water to a boil. Add the sugar and stir until dissolved. Remove from heat and add the sliced ginger. Let it steep for about 15 minutes.

Strain the Tea

After steeping, strain the ginger pieces out of the liquid using a fine mesh strainer or cheesecloth. Allow the ginger tea to cool to room temperature.

Combine with Kombucha

In a large glass jar or fermentation vessel, combine the cooled ginger tea with the 8 cups of unflavored kombucha tea. Add the Scoby and stir gently.

Ferment

Cover the jar with a clean cloth secured with a rubber band or string to allow airflow while keeping dust out. Let it ferment at room temperature for 5 to 7 days, checking daily for flavor. If desired, add more ginger or lemon juice for extra zing.

Bottle and Refrigerate

Once the desired flavor is achieved, bottle the ginger kombucha in airtight bottles, leaving some space at the top. Refrigerate to stop the fermentation process.

Serve

Serve chilled and enjoy your refreshing homemade ginger kombucha!