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Ginger Kombucha

A refreshing, probiotic-rich drink with a zing of ginger.
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Prep Time 15 minutes
Total Time 14 minutes
Servings: 8 servings
Course: Beverage
Cuisine: fermented
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 cups of filtered water
  • 1 cup of granulated sugar
  • 2 tablespoons of loose black tea or 4-5 tea bags
  • 1 cup of starter kombucha from a previous batch or store-bought
  • 1 SCOBY Symbiotic Culture Of Bacteria and Yeast
  • 1 tablespoon of freshly grated ginger

Equipment

  • 1-gallon glass jar
  • Cheesecloth or coffee filter
  • Rubber band or string
  • Measuring cups and spoons
  • Wooden or plastic spoon
  • Bottles for storing (preferably glass)

Method
 

  1. Boil 8 cups of water in a pot.
  2. Add the black tea and sugar, stirring until dissolved.
  3. Remove the pot from heat and let the tea cool to room temperature.
  4. Once cooled, pour the tea into a clean 1-gallon glass jar.
  5. Add the starter kombucha and gently slide in the SCOBY.
  6. Lay a cheesecloth or coffee filter over the top and secure it with a rubber band.
  7. Place the jar in a warm, dark area for 7 to 14 days.
  8. Taste periodically to find your preferred level of fermentation.
  9. When ready, remove the SCOBY and set it aside.
  10. Pour the kombucha through a fine mesh strainer to remove any sediment.
  11. Stir in the freshly grated ginger into the strained kombucha.
  12. Transfer the kombucha to bottles, leaving some space at the top.
  13. Seal tightly and let them sit at room temperature for 3 to 7 days to carbonate.

Notes

Taste your kombucha before bottling to ensure it has the right balance of sweetness and tang.