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Kombucha is one of our favorite family beverages – with the added perks of good bacteria to help with digestion! This Ginger Turmeric kombucha recipe is a staple that we make from almost every single batch. It’s easy, delicious and has amazing antioxidant properties. 

If you want to learn more about what kombucha is and how to make it with any teas, check out my full post here. 

Why drink ginger turmeric kombucha? 

1. Anti-Inflammatory Properties: Both ginger and turmeric are known for their potent anti-inflammatory properties. Ginger contains gingerol, a bioactive compound that helps reduce inflammation in the body, alleviating conditions like arthritis and other inflammatory disorders. Turmeric contains curcumin, a powerful antioxidant that aids in reducing inflammation and promoting joint health. When combined in kombucha, these ingredients work synergistically, delivering a natural anti-inflammatory boost.
2. Digestive Health: Kombucha with it’s symbiotic culture of bacteria supports digestion, Ginger and turmeric further enhance this benefit. Ginger helps ease digestion, relieve bloating, and improve nutrient absorption, while turmeric aids in reducing gastrointestinal inflammation and supporting gut health. 
3. Immune System Support: Ginger and turmeric are rich in antioxidants, vitamins, and minerals that fortify the immune system. They help protect the body against oxidative stress, fight off free radicals, and promote a strong immune response. Kombucha, with its beneficial bacteria, can also enhance immune function by supporting the growth of beneficial gut bacteria. 
4. Mood Enhancement: Ginger and turmeric are believed to have mood-boosting effects. Ginger contains compounds that stimulate brain function and the production of serotonin, a neurotransmitter associated with feelings of happiness and well-being. Turmeric, on the other hand, may help alleviate symptoms of depression and anxiety.
5. Anti-Aging and Skin Health: The antioxidants present in ginger and turmeric help combat cellular damage caused by free radicals, slowing down the aging process and promoting youthful-looking skin. Additionally, their anti-inflammatory properties can help reduce skin inflammation, acne, and other skin conditions. 

Why make your own ginger turmeric kombucha and not just buy it?

I personally LOVE the process of making homemade….well practically everything! And that also includes kombucha. But there are a lot of other reasons, why making your own batch of kombucha is a good idea:

1. Ingredient Control: You have full control over the quality and types of ingredients used, avoiding artificial additives and prioritizing fresh and organic choices.
2. Customization: Homemade allows you to tailor recipes to your preferences, experiment with flavors, and unleash your creativity.
3. Cost-Effective: Making things at home can save money, whether it’s by buying ingredients in bulk or reducing dining-out expenses.

How to Make Ginger Turmeric Kombucha 

In order to make this ginger turmeric kombucha recipe, you will have to start your first batch and allow it to complete first fermentation. To learn how to start your first kombucha and all about the fermentation process, check out this post. 

Once you are satisfied with the tartness of your kombucha during first fermentation, you are ready to move onto second fermentation. That is where this amazing recipe comes into play. 

Supplies & Ingredients 

• swing-top bottles (or reuse store bought kombucha bottles)
• funnel
• 1 tbs fresh ginger root/bottle (for best results use organic ginger)
• 1 tbs fresh turmeric root/bottle (for best results use organic turmeric)
• kombucha that has gone through primary fermentation 

The amount of each of the ingredients will depend on how much kombucha tea you have on hand and how large your second fermentation bottles are. Luckily, both ginger & turmeric root keep very well in the fridge, so if you end up having extras, you can keep them for your next batch! 

Method

1. Carefully remove scoby from your large kombucha jar. Measure out 1 cup of starter tea and set aside. 
2. Wash ginger & turmeric. Chop into small cubes. 
3. Wash your second fermentation bottles with hot water to sterilize them. 
4. Insert a few cubes of ginger and of turmeric into each bottle. Fill with kombucha tea. Try to fill them up as much as possible. The less air near the top of the bottle, the more carbonated your kombucha will be. 
5. Seal tightly! The tighter the seal, the more carbonation. 
6. Set out of direct sunlight and leave to ferment for 3-5 days. If you see a lot of carbonation building up, make sure to ‘burb’ your bottles daily to prevent explosions & leaks. You can open a bottle and taste the brew after a couple of days. If the flavor & carbonation is to your liking – your kombucha is done! If not, leave for a few more days. 
7. You can refrigerate your kombucha before consuming – although this might slightly reduce the amount of carbonation. I personally prefer it though!