GINGER LEMON KOMBUCHA RECIPE: SIMPLE GINGER KOMBUCHA AT HOME

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If you are looking for a refreshingkombucha scoby recipe, congratulations—you’ve found it! Lemon ginger kombucha is simple to brew and is the perfect summer drink. Refresh and rejuvenate after a long day in the hot sun with our delicious lemon ginger kombucha recipe. Here’s what you will need to get started:

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20 minutes

180 minutes

4

INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Endless Live Black Tea Kombucha Starter Culture

Endless Live Black Tea Kombucha Starter Culture

$20.99

Start brewing your own Kombucha immediately with the Live Black Tea Kombucha Starter Culture.

Simply add our live starter culture (the SCOBY) to sweet black tea and ferment away to make a healthy, soda-like kombucha with all the tart zing you desire.

Making Kombucha at home is not only a great way to save money, but it also allows you to control the ingredients and make a healthier, delicious tea.

Equipment to Make Lemon Ginger Kombucha

• Bottles (Grolsch or other recycled bottles with lids)
• Funnel for bottling
• Scale (optional)
• Knife and cutting board
• Microplane (optional)

Lemon Ginger Kombucha Ingredients

• 1 - 1.5 oz (or 2 - 3 Tbsp) of roughly chopped ginger. You do not have to peel the ginger unless you prefer to.
• 0.25 oz (or 1 Tbsp) of lemon peel or 0.5 oz (1 Tbsp) of lemon juice (equivalent to the juice of 1 lemon). 
• 14 - 16 oz of live black tea kombucha

Now that you have everything you need, let’s get right into how to make lemon ginger kombucha:

Instructions to Make Lemon Ginger Kombucha

1. Follow our kombucha instructions for brewing black tea kombucha. When your kombucha is to your liking, it is ready to flavor!
2. Roughly chop your ginger into pieces small enough to fit in your bottle.
3. Peel the lemon, being careful to cut off any pith (the white part of the rind) before placing into your bottle. The easiest way to do this is with a microplane or a knife.
4. Add your ginger and lemon peel to the bottle and top off with kombucha, leaving about an inch of headspace (air) at the top of the bottle.
5. Let the kombucha ferment at the optimal kombucha brewing temperature, which is typically room temperature, for 2-5 days, while burping the bottles every 12-24 hours. This allows the kombucha to undergo the fermentation process, developing its distinctive flavors and beneficial properties.
6. Strain and enjoy!

Tips & Tricks to our Ginger Kombucha Recipe

• You don't need to peel your ginger for this recipe—just a quick rinse to remove any dirt will be fine.
• Pith is the white part of the citrus peel and creates a bitter taste in your kombucha, so it's best to avoid it.
• You can use fresh or dried ginger and lemon peel in this recipe. We used fresh, so if you use dried, insert a little extra to really add a kick in your flavor. 
• If you want to level up your lemon ginger kombucha recipe, try adding some extra fruit before fermenting! This will make your brew sweeter. Some good fruits to add are blueberries, strawberries, and raspberries because they blend well with the lemony taste. 

Are you up for another fermentation challenge? Try out Cultures for Health Water Kefir! Water kefir grains are also live probiotics that are great for bettering your gut health. What are the differences between kombucha and water kefir? Find out here: Water Kefir vs. Kombucha. Try them both and decide the winner for yourself!