Lemon Ginger Kombucha Recipe
Imagine a beverage that tantalizes your taste buds with a perfect balance of tartness, sweetness, and a subtle zing of ginger. This is the magic of a well-crafted lemon ginger kombucha recipe, a refreshing and healthy drink that combines the probiotic benefits of kombucha with the bright, citrusy notes of lemon and the invigorating warmth of ginger.
Ingredients
- For the Kombucha:
- 1 gallon 3.8 liters filtered water
- 1 cup 200g granulated sugar
- 8 black tea bags or 2 tablespoons loose leaf black tea
- 1 SCOBY symbiotic culture of bacteria and yeast
- 1 cup 240ml starter kombucha (from a previous batch or store-bought, unflavored)
- For the Lemon Ginger Flavoring per 16-ounce bottle:
- 1/4 cup 60ml fresh lemon juice
- 1- inch 2.5cm piece fresh ginger, peeled and grated
Instructions
- First Fermentation:
- Brew the Tea: In a large stainless steel pot, bring the filtered water to a boil. Remove from heat and add the sugar, stirring until dissolved. Add the tea bags or loose leaf tea, cover, and steep for 10-15 minutes.
- Cool the Tea: Remove tea bags or strain the tea. Let the tea cool completely to room temperature.
- Add to Jar: Carefully pour the cooled tea into a clean 1-gallon glass jar. Add the SCOBY and starter kombucha.
- Ferment: Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. Place the jar in a warm (70-80°F/21-27°C), dark place to ferment for 7-30 days. The longer you ferment, the less sweet and more tart the kombucha will become.
- Second Fermentation (Flavoring):
- Prepare Bottles: After the first fermentation (to your taste preference), remove the SCOBY and 1 cup of starter kombucha for your next batch.
- Add Flavoring: Divide the lemon juice and grated ginger evenly among clean glass bottles (about 16-ounce size).
- Bottle the Kombucha: Carefully pour the fermented kombucha into the prepared bottles, leaving about an inch of headspace at the top. Seal the bottles tightly.
- Second Ferment: Place the bottled kombucha in a warm, dark place for an additional 1-3 days for carbonation to build.
- Chill and Enjoy: After the second fermentation, transfer the bottles to the refrigerator to chill thoroughly. Enjoy your homemade lemon ginger kombucha!