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Lemon Ginger Cayenne Kombucha

A refreshing and healthy homemade kombucha with the vibrant flavors of lemon, ginger, and cayenne.
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Prep Time 15 minutes
Cook Time 7 days
Total Time 7 days 15 minutes
Servings: 8 servings
Course: Beverage
Cuisine: Fermented
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup granulated sugar
  • 8 bags black tea or green tea
  • 1 cup starter tea from a previous batch or store-bought kombucha
  • 1 SCOBY symbiotic culture of bacteria and yeast
  • 1 tablespoon fresh ginger grated
  • 1 lemon juiced
  • 1/2 teaspoon cayenne pepper adjust to taste

Equipment

  • 1-gallon glass jar
  • Cheesecloth or coffee filter
  • Rubber band or string
  • Large pot for boiling water
  • Measuring cups and spoons
  • Bottles for storing kombucha (with airtight lids)

Method
 

  1. Boil 4 cups of water and add the tea bags.
  2. Stir in the sugar until fully dissolved.
  3. Remove the tea bags and allow the mixture to cool to room temperature.
  4. In a 1-gallon glass jar, combine the cooled tea, starter tea, grated ginger, lemon juice, and cayenne.
  5. Gently place the SCOBY into the jar.
  6. Cover the jar with cheesecloth and secure it with a rubber band.
  7. Let the kombucha ferment in a warm, dark place for 7 to 14 days.
  8. Once fermented, remove the SCOBY and set it aside.
  9. Pour the kombucha into bottles, leaving some space for carbonation.

Notes

Store bottled kombucha in the fridge for up to three months.