Apple Ginger Kombucha Recipe – Best fall Kombucha Recipe

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Kombucha is our family favorite. One of our favorite things about it (apart from all of its health benefits) is that the flavors can change along with the seasons. This apple ginger kombucha recipe has all the flavors of fall. It’s a delicious bubbly drink that you can enjoy even as the weather changes from warm summer days to crisp fall & cold winter. I love changing the summer flavors around and incorporating more fall spices. Although summer is the prime kombucha season, this recipe is the best way to enjoy kombucha in the fall. Moreover, your digestive system and immunity will thank you! 

Why You Will Love This Kombucha Recipe

• simple ingredients 
• easy to make 
• full of gut-loving bacteria 
• immune system boosting properties 
• a great alternative to fizzy drinks 
• delicious fall flavor that resembles apple cider
• great mixer for various cocktail recipes

​Homemade kombucha has a plethora of health benefits. The good bacteria produced during the fermentation process are amazing at aiding gut health. That in turn strengthens our immune system as well as many other systems in the body. On top of that, this tea-based drink is a great way to phase out soda and other sugar-filled beverages. You can get the same fizzy satisfaction from this naturally made beverage without all the additives. 

Once you master the basics of making kombucha, creating different flavors becomes very easy. If you’re new to the kombucha-making process, make sure to download my FREE KOMBUCHA BREWING EBOOK below! This will walk you through the two main fermentation phases:  first fermentation, and secondary fermentation. You will find a list of all the equipment needed and a step-by-step guide on how to brew your first batch of kombucha. 

Equipment & Ingredients 

• apples 
• fresh ginger 
• batch of kombucha that has completed the primary fermentation process
• second fermentation bottles (16 oz bottles or similar) 
• funnel

Optional

• cinnamon stick
• whole cloves

If you prefer not to have chunks of fruit in your kombucha, you can use ginger juice and apple juice instead of the pieces. However, I would recommend that you juice your apples & ginger at home, rather than buying store-bought juice. If you do buy your juice, make sure to go for fresh, organic juice that is free of any additives. 

Instructions

1. Chop up the ginger root into small pieces
2. Cut apples up into thin slices, about the size of a thick match stick 
3. Place a few pieces of ginger and a few pieces of apple into each bottle
4. Fill to the top of each bottle with first-fermentation kombucha tea​
5. Seal and set out of direct sunlight at room temperature for 3-5 days for secondary fermentation
6. Serve over ice

Tips for Apple Ginger Kombucha Recipe Success 

• Use organic ginger and organic apples 
• Pick sweet apples – pink lady apples or similar work great. Crispy apples are best. 
• Leave the skin of the ginger on (don’t peel). This provides extra bacteria for fermentation 
• Fill with kombucha as close to the top of the brew jar as possible. The less space you leave at the top, the more carbon dioxide will form inside the liquid and create more carbonation. 
• If using flip-top bottles, or bottles with tight-fitting lids,  make sure to burb your bottles daily to avoid explosions 

Apple Ginger Kombucha Recipe FAQ

How do I make primary fermentation kombucha? 

Make sure to download my free ebook above that explains this process in detail. In summary, you will need a SCOBY (symbiotic colony of bacteria), starter tea, sugar (such as organic cane sugar), and tea of choice (green tea or black tea works great). If you want to make decaf kombucha, check out THIS POST. You will brew the tea, and then combine it in a large glass jar with the sugar, SCOBY, and starter tea. After about a week to 10 days, your kombucha will have undergone the primary fermentation process. 

What are the benefits of making my own kombucha? 

Making your own kombucha is the best way to enjoy this beverage. The main benefit is that you have complete control over the ingredients used. You get to pick your own kombucha culture, the type of sugar you use (raw cane sugar for instance), and the quality of fruit. You can also be certain that there are no other sugars or additives being added since you’re working with small batches. This is not the case with store-bought kombucha. 

Can I add other spices or fruit? 

For sure! You can add in some cozy cinnamon, lemon juice, or anything else that you feel called to. There’s an endless array of possibilities. You can also choose to skip the ginger and make this into apple kombucha. Another great fall flavor that tastes similar to apple cider vinegar (if you want sweet kombucha, allow for less fermentation time).

Other Kombucha Recipes You’ll Enjoy

• Mint Kombucha
• Ginger Lemon Kombucha
• Ginger Turmeric Kombucha
• Kombucha Made with Hibiscus Tea