Ginger Kombucha
Ginger kombucha is a classic flavoured kombucha recipe that never fails. Ginger gives it a distinct kick and ensures abundant carbonation, resulting in a lively fizzy drink. We offer two recipes: with fresh ginger bits and with ginger tea.
By infusing the brew with the spicy notes of ginger, this kombucha offers a unique zesty experience. The combination of ginger’s warming properties and kombucha’s probiotic benefits creates a beverage that’s both comforting and refreshing. Whether you’re seeking a pick-me-up, soothing drink, or a ginger beer replacement in your cocktail, ginger kombucha is a versatile choice.
There are two ways of making ginger-flavoured kombucha recipes. One is by adding tea to the second fermentation, and another by adding fresh ginger directly into the bottle filled with the first fermentation kombucha brew.
Want to learn how to brew kombucha at home? Check out our step-by-step Kombucha Brewing Guide – perfect for beginners and experienced brewers alike.
Looking for more flavor inspiration? Try these popular homemade kombucha recipes:
- Apple Kombucha (With Fresh Apples And Apple Juice)
- Blueberry and lavender Jun kombucha
- Coffee Kombucha
- Ginger Kombucha
- Passion Fruit kombucha
- Sage Kombucha
- Watermelon Mint Kombucha
Table of Contents
Equipment for brewing kombucha at home
- Brewing vessel – You’ll need a glass jar, preferably with a wide mouth. Plastic can leach chemicals into the tea and harm the SCOBY. Opt for a 4-liter (one gallon) large jar. It’s useful for the jar to have a spigot, but it needs to be made from stainless steel, or plastic.
- Plastic fine mesh strainer – This will help to strain the tea and SCOBY in the bottling process.
- Breathable cloth – You need to cover the jar during fermentation to keep flies and dust from getting in. Cotton or muslin cloth both work well.
- Rubber band – To secure the cloth to the jar.
- Bottles – For storing the flavoured kombucha. You should look for glass bottles with swing caps, that are specifically made for brewing beer, kombucha, and other fermented drinks. Avoid decorative glass bottles with swing caps that are not meant to hold carbonated and fermented drinks, as they are made from thin glass, that can explode once you’ve bottled kombucha, especially ginger kombucha which is extra fizzy.
- Thermometer – To check the temperature of the water.
- Funnel – For transferring the tea to bottles.
- Wooden or plastic ladle – For stirring the tea.
Ginger kombucha recipe
We normally make the recipe with the fresh ginger. However, because it needs to be strained before pouring into a glass and because it’s a little annoying to get the ginger bits out of the bottle, we have prepared an alternative recipe using ginger tea.
The biggest difference we noticed between the two recipes was that the ginger tea produced more bubbles.
Ginger tea kombucha recipe
Add 60 grams of freshly sliced ginger into a pot containing 0.5 liters of liquid (equivalent to two cups). Heat the mixture until it boils, then let it simmer for approximately 20 minutes. Sweeten with 20 grams of sugar. Allow it to cool down to a temperature of 30 degrees Celsius (or 65 degrees Fahrenheit) before introducing 1 liter (or one quart) of kombucha from the initial fermentation stage.
Transfer the mixture into swing-top bottles suitable for fermented beverages, such as beer. Store the bottles in a dark environment. Ginger kombucha should be ready within a span of 3 to 5 days. Remember to release excess air daily by burping the bottles. Once you are happy with the flavor and carbonation, refrigerate to slow down the fermentation process.
Fresh ginger kombucha recipe
Slice 10 grams of fresh ginger and add it to a bottle. Add a teaspoon of sugar. Pour over 1 liter (or one quart) of kombucha from the first fermentation. Transfer the mixture into swing-top bottles suitable for fermented beverages, such as beer. Store the bottles in a dark environment. Ginger kombucha should be ready within a span of 3 to 5 days. Remember to release excess air daily by burping the bottles. Once you are happy with the flavor and carbonation, refrigerate to slow down the fermentation process.
Recipe alterations
- Sweet as honey – Sweeten with honey for a richer and more floral flavor.
- Citrus – Add a few drops of lemon, orange, or lime for a hit of citrusy zing.
- Herbal teas – Such sage or mint will nicely complement the ginger flavour.
More kombucha recipes
- Brewing kombucha 101
- Sage kombucha
- Apple kombucha (with fresh apples and apple juice)
- Lavender and blueberry jun kombucha tea
- Brewing Jun with kombucha SCOBY
Did you make this recipe? Let us know what you think. Leave us a comment and rate it by clicking the stars below – it really helps us out!
Happy cooking, and thank you for stopping by!
Ginger kombucha
Equipment
- 1 Jar to be used as a brewing vessel
- 1 Plastic fine mesh strainer
- 1 Breathable cloth
- 1 Rubber band
- 4 Bottles with swing caps meant for fermentation
- 1 Thermometer
- 1 Funnel
- 1 Large spoon
Ingredients
- 60 grams ginger fresh
- 20 grams sugar
Instructions
Ginger kombucha with ginger tea kombucha
- Add 60 grams of freshly sliced ginger into a pot containing 0.5 liters of liquid (equivalent to two cups).
- Heat the mixture until it boils, then let it simmer for approximately 20 minutes.
- Sweeten with 20 grams of sugar.
- Allow it to cool down to a temperature of 30 degrees Celsius (or 65 degrees Fahrenheit) before introducing 1 liter (or one quart) of kombucha from the initial fermentation stage.
- Transfer the mixture into swing-top bottles suitable for fermented beverages, such as beer.
- Store the bottles in a dark environment. Ginger kombucha should be ready within a span of 3 to 5 days. Remember to release excess air daily by burping the bottles. Once you are happy with the flavor and carbonation, refrigerate to slow down the fermentation process.
Ginger kombucha with fresh ginger
- Slice 10 grams of fresh ginger – no need to peel it, and add it to a bottle.
- Add a teaspoon of sugar to the bottle.
- Pour over 1 liter (or one quart) of kombucha from the first fermentation.
- Transfer the mixture into swing-top bottles suitable for fermented beverages, such as beer.
- Store the bottles in a dark environment. Ginger kombucha should be ready within a span of 3 to 5 days. Remember to release excess air daily by burping the bottles. Once you are happy with the flavor and carbonation, refrigerate to slow down the fermentation process.
Notes
- Sweet as honey – Sweeten with honey for a richer and more floral flavor.
- Citrus – Add a few drops of lemon, orange, or lime for a hit of citrusy zing.
- Herbal teas – Such sage or mint will nicely complement the ginger flavour.
I had so much fun creating this recipe and sharing it with you! I hope you give it a try and love it as much as I do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy fermenting!