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Gingerade Kombucha

A refreshing homemade kombucha infused with fresh ginger for a tangy, spicy flavor.
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Prep Time 15 minutes
Cook Time 7 days
Total Time 7 days 15 minutes
Servings: 8 cups
Course: Beverage
Cuisine: Fermented
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup sugar
  • 8 bags black tea or green tea
  • 1 gallon filtered water
  • 2 cups starter tea from a previous batch or store-bought kombucha
  • 1 cup fresh ginger sliced or grated
  • 1 SCOBY Symbiotic Culture of Bacteria and Yeast

Equipment

  • 1-gallon glass jar
  • Cotton cloth or coffee filter
  • Rubber band or string
  • Measuring cups and spoons
  • Wooden or plastic spoon
  • Fine mesh strainer
  • Bottles for storage (preferably swing-top bottles)

Method
 

  1. Boil 4 cups of water and steep the tea bags for about 15 minutes.
  2. Remove the tea bags and stir in the sugar until fully dissolved.
  3. Add the remaining filtered water to the sweetened tea to cool it down to room temperature.
  4. Pour in the starter tea and mix gently.
  5. Carefully place the SCOBY into the jar.
  6. Cover the jar with a cotton cloth or coffee filter secured with a rubber band.
  7. Let the kombucha ferment in a warm, dark place for 7 to 14 days.
  8. Strain the kombucha into bottles, adding fresh ginger slices to each.

Notes

Serve cold and enjoy your refreshing Gingerade Kombucha.