As a kombucha enthusiast, I am always experimenting with new flavors and combinations. One of my favorite variations is the lemon ginger kombucha. This refreshing drink is perfect for warm weather and has numerous health benefits. In this article, I will share my recipe for making lemon ginger kombucha at home.
List of Ingredients
- 1 gallon of filtered water
- 1 cup of organic cane sugar
- 6 bags of black tea
- 1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
- 1 cup of kombucha from a previous batch
- 1 lemon, sliced
- 2-3 inches of fresh ginger root, sliced
List of Instructions
- Boil the filtered water and add the black tea bags and sugar. Stir until sugar is dissolved and let it cool to room temperature.
- Transfer the cooled tea mixture to a glass jar and add the SCOBY and kombucha from a previous batch. Cover the jar with a breathable cloth or coffee filter and secure with a rubber band.
- Place the jar in a dark and warm spot, away from direct sunlight. Let it ferment for 7-10 days or until it reaches your desired level of tartness.
- Once the kombucha has fermented, remove the SCOBY and place it in a separate jar with some of the kombucha for your next batch.
- Strain the remaining kombucha and add the sliced lemon and ginger. Let it sit for 1-2 days to infuse the flavors.
- Transfer the flavored kombucha to a bottle and store in the refrigerator to stop the fermentation process.
- Enjoy your homemade lemon ginger kombucha!
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- Q: How long does it take to make kombucha?
- Q: What is a SCOBY?
- Q: Can I use other types of tea?
- Q: How do I know if my kombucha has gone bad?
- Q: Can I reuse the lemon and ginger slices for another batch?
- Q: How long can I store the flavored kombucha in the refrigerator?
A: It takes around 7-10 days to ferment the kombucha, depending on the temperature and desired level of tartness.
A: A SCOBY is a symbiotic culture of bacteria and yeast that is used to ferment the tea mixture and create kombucha.
A: Yes, you can experiment with other types of tea such as green or white tea. Just make sure it is organic and free from any flavorings or additives.
A: Signs of bad kombucha include mold, a strong vinegar smell, or an off taste. Trust your senses and discard any kombucha that seems questionable.
A: No, it is best to use fresh slices for each batch to avoid contamination and ensure maximum flavor.
A: The flavored kombucha can be stored in the refrigerator for up to 2 weeks.
1. Make sure all your equipment is clean and sterilized before making the kombucha.
2. Use organic ingredients whenever possible to avoid any chemicals or pesticides.
3. If you are new to making kombucha, start with a small batch and work your way up.