Ginger Turmeric Kombucha Recipe
Delicious, & full of beneficial bacteria + antioxidants. Try this easy recipe and don't forget to rate it!
Ingredients
- swing-top bottles or reuse store bought kombucha bottles
- funnel
- fresh ginger root
- fresh turmeric root
- kombucha that has gone through primary fermentation
Instructions
- 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!
Notes
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!