Are you paying $2 – $3 for bottles of kombucha at the grocery store? Save money and empower yourself by learning how to make ginger kombucha at home!
Ginger & Kombucha – A Happy Pairing
If you ever frequent the healthy food section at your local Costco or grocery store, you’ve likely seen a variety of kombucha flavors to choose from.
One of the more popular flavors is ginger kombucha. Adding ginger to fizzy kombucha adds a flavorful and spicy note!
I’ve been making kombucha at home for a while now and have been experimenting with different flavors, so I wanted to learn how to make ginger kombucha at home.
Turns out, just like making kombucha, making ginger kombucha is easy! It is also inexpensive and saves you a ton of money if you’ve been paying $2 – $3 a bottle at the market.
How to Make Kombucha
If you’ve never made kombucha, I’ve got all the details for you here!
You can also learn about the health benefits of kombucha, in case you don’t already know!
How to Make Ginger Kombucha
To Make Kombucha
Making ginger kombucha is really simple. You’ll start by bringing two cups of water to a boil, stirring in 1 cup of sugar, until it dissolves. Add in 8 balck tea bags, remove from heat, and allow to steep 10 minutes.
Allow this mixture to cool completely, then transfer to a large glass (non-metal) container. Add in scoby and one cup of starter tea, then add in 13 cups of distilled water.
Cover the top of your container with a coffee filter or cheesecloth, and secure it with a rubber band (keeps out the bugs and other contaminants).
Set your kombucha out of direct sunlight in an environment between 68-85 degrees Farenheit for 7 – 30 days. The longer it sits, the more acidic (think vinegary) it will become. You can taste it after 7 days to see if you like it, and ferment longer as desired.
Bottling the Kombucha
When your kombucha is done, you’ll grab some ginger root, peel it, and cut it into thin slices. Add 1 – 3 tsp of ginger root to the bottom of your sterile kombucha bottles. Fill up with kombucha and seal.
You have the option to do a second fermentation (think more fizz, more flavor) for 1 – 3 days, by storing the bottles away from sunlight (again, 68-85 degrees), then transferring to the refrigerator to store, up to 3 months.
I personally strained my ginger out of the kombucha before storing in the refrigerator, but if you’re going to consume it in a couple weeks, it should be fine to leave the ginger in.
Printable Recipe – Ginger Kombucha
Do you want to print out this recipe to hang on your fridge or share with a friend? Here is a printable version!
Ginger Kombucha Recipe
- 14 cups ready-to-bottle kombucha
- 7 kombucha bottles
- Ginger Root
Peel ginger root and cut into thin slices. Add 1 - 3 tsp of ginger root to the bottom of each sterile bottle. Fill with fermented kombucha, seal, and store away from sunlight for 1 - 3 days.
Strain out ginger, then store ginger flavored kombucha in refrigerator for up to 3 months.
Pin it – Ginger Kombucha
Want to save this for later? Click the image below to save it to your homemade kombucha board!
I know making homemade kombucha can seem daunting if you’ve never done it before! If you have any questions you want answered, drop a comment below, or email me (Andrea) at email@example.com and I’d be happy to answer them!
Sue Bociek says
Hi, my kombucha is very vinegary. What did I do wrong and can I save it?