Lemon Ginger Kombucha

This is a kombucha flavor worthy of it’s own post.  One of my favorite parts about brewing kombucha is finding different flavor combinations.  This particular blend came from a commenter on my Facebook page.  I can’t remember who said it or which post brought forth the comment but thank you to whomever suggested it.  I am loving this batch!

As you can see from the fizzy head on this glass of booch, I figured out how to keep the fizz.  I just needed to let it set at room temp longer.  In my chilly house, it takes a good week to get a nice fizzy second ferment.  I’m thinking I need to get a heating system from Kombucha Kamp.  There just isn’t a warm enough place in my house for the majority of the year. I like how these wrap around the whole system rather than just warming from the bottom.

Lemon Ginger Kombucha
  • 1 quart kombucha
  • 2″ piece of ginger, peeled and sliced into matchsticks
  • 2 tbsp lemon juice (adjust amount to taste)
Mix kombucha, ginger and lemon juice in an airtight jar (flip top bottles like this work great).  Let set at room temp for another 1-3 days or longer depending on how warm your kitchen is.  To avoid exploding bottles, you can check the level of fizziness occasionally.  You can strain the ginger out but I just pick out the pieces when I pour it.

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2 comments to Lemon Ginger Kombucha

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