Homemade Lemon-Ginger Kombucha
I love the health benefits of drinking kombucha and had an opportunity to learn how to make it on my own. Now I’m sharing it with you all!
Original instructions by Kombucha to the People.
Estimated Time: 1-2 weeks
Estimated Cost: $15-20 (depending on what supplies you have on hand)
Supplies Needed for First Fermentation:
- Kombucha SCOBY (1 SCOBY lasts forever so you’ll never need to buy more than 1!)
- 2 teaspoons loose leaf black tea (I prefer Breakfast or Assam Tea)
- Teaball Infuser
- 1/4 cup sugar
- 3-4 cups water
- 32 oz. Mason Jar
- Kombucha cloth
- Pot
Supplies Needed for Second Fermentation:
- 1 teaspoon Lemon Juice
- 1 teaspoon grated ginger
- Airtight bottle (I use a swing top bottle)
Waste Created:
- soaked tea leaves
Some nice ways to reuse soaked tea leaves are to put it in the fridge to eliminate odors, use it to fertilize plants, or compost them!
FIRST FERMENTATION
Step 1: Heat water in a pot. Once boiling add tea to the pot and steep the tea for about 10-20 minutes.
Step 2: Once steeped, remove the tea and add sugar. Stir the sugar in until it is completely dissolved.
Step 3: Let the tea mixture cool to room temperature.
Step 4: Add tea mixture and SCOBY to the mason jar.
Step 5: Cover the mason jar with the kombucha cloth secured using the rim of the lid or a rubber band.
Step 6: Keep the filled mason jar in a dark place (I use a random cabinet in my kitchen). Let the mixture ferment for about 7-20 days. I usually ferment mine for about 7 days.
Step 7: After 7 days, taste the kombucha (I usually just use a little spoon to see if I like the taste).
If it’s too sour, next time reduce your fermenting period.
If it’s too sweet, let it ferment for another day or two and taste again.
Once you like the taste, it’s time to start the second fermentation!
SECOND FERMENTATION
Step 1: Transfer the kombucha liquid in an airtight bottle (I use a swing top bottle). Make sure to leave 1/4 cup of the fermented kombucha with the SCOBY in the mason jar so you can keep making more kombucha!
Step 2: Add lemon juice and ginger to the bottle.
Step 3: “Burp” your kombucha everyday by opening and closing the top. Leave it to ferment for about 2-10 days (I usually do about 3 days) until you’re satisfied with the carbonation.
Step 4: Once you think you’re kombucha is ready, place it in the fridge and enjoy! The temperature of the fridge stops the fermentation so you can drink your kombucha whenever you want!
