Do you remember when I mentioned the ginger kombucha I had on tap in Hawaii?
It was SO delicious. Not too gingery, not too sweet, and just the perfect amount of fizz! Matt loved it as well, so I really wanted to try and recreate it at home.
Ginger can be tricky to work with in kombucha. Use too much and it almost burns your throat. Use too little and it tastes like watered down ginger ale. After testing several different ginger kombucha recipe ideas, I have finally nailed it! I seriously lined up a blind ginger kombucha taste test for Matt the other night and we picked the same favorite as the winner. This ginger kombucha recipe can be made with either store bought plain kombucha or home brewed kombucha.
To make homemade ginger kombucha, you’ll need:
16 oz plain kombucha (store bought or homemade)
1 tsp grated ginger
1/8 tsp organic cane sugar
16 oz glass bottle with lid
Add 1 tsp freshly grated ginger and 1/8 tsp organic cane sugar to 16oz glass bottle. Pour in kombucha and cap. Let sit at room temperature for seven days. Be sure you are using glass bottles that are designed to hold pressure and consider burping periodically throughout the week. After seven days, transfer to the refrigerator until you are ready to drink. I recommend straining out the ginger before drinking as well.
Now, pour that stuff in a glass and enjoy!
- 16 oz plain kombucha
- 1 tsp grated ginger
- ⅛ tsp organic cane sugar
- Add 1 tsp grated ginger and ⅛ tsp organic cane sugar to glass bottle designed to hold pressure
- Fill with plain kombucha
- Cap and store at room temperature for seven days
- Burp the bottle periodically by quickly opening and closing the bottle top
- After seven days, move to the refrigerator for storage