Have you heard of Kombucha? It is a probiotic, fermented tea that has been around for centuries. It is a tangy, yet sweet drink that can be fermented with fruit or juice to make a lovely flavoured fizzy drink. Kombucha can be drunk plain or it can be flavoured. Ginger Kombucha is delicious and refreshing, a lovely drink that is cheaper to make yourself than to purchase it from a store.

Ginger Kombucha

To make Kombucha you will need a large glass or ceramic jar as well as a scoby and starter tea. A scoby (Symbiotic Culture of Yeast and Bacteria) can be purchased from places online, though you may know of people that already make their own Kombucha who are able to give you a scoby and some starter tea. You could also try to make your own from a plain, pre-made bottle of Kombucha that you can purchase from a health food store. I have never tried this method, so can’t say if this works well or not.

Kombucha can be drunk plain, or with flavour added and a second ferment. This recipe is for ginger Kombucha, though you could use many other flavours, such as:

Fresh or Frozen Berries such as Blueberries and Raspberries
Mandarin
Lemon and Ginger
Mango
Prunes and Vanilla Extract

Just a Few Notes before you Start:

If you live in a cooler climate, you can stick a thermometer strip to the jar. During cold weather months, wrap heat mat around jar. 78-80 degrees. If it gets too warm, loosen the mat.
The warmer the air temperature, the faster the kombucha will ferment. The longer the tea ferments, the more sugar molecules will be eaten up, the less sweet it will be.
Scoby will grow with each fermentation process and can be divided to share or ferment more at a time.
No metal should come in contact with Kombucha or scoby. Use a metal spoon, use a plastic or wood spoon to sample.
Use glass and plastic jars, measuring cups, and utensils. Wood spoons are ok.
Kombucha needs 10-16 days for first ferment depending on weather/temperature. A dark area is perfect for kombucha brewing and should have an outlet nearby for the heat mat (if needed). Kombucha will change from a sweet odour and taste to a more vinegar/tangy based as it ferments.
The second ferment is where the flavours are added and individual bottles are filled. These will sit on the counter for 3-5 days before putting in the refridgerator.

To begin making Kombucha, first you need to gather your supplies – Scoby, starter tea, organic tea bags, sugar, filtered water and ginger. I use organic raw sugar, though you can use any white or raw sugar if you wish. Wash the jar and your hands well and rinse with vinegar.

Boil the water and then pour into a heat-proof jar. Place in 6 tea bags and allow to steep for 15 minutes. Remove the tea bags and stir through the sugar. Allow to cool to room temperature before using.

Pour the cooled tea into your jug, adding your starter tea and scoby. Cover and set in a dark, still place. It should be kept at around 70-75˚F or 21-24˚C. If it is warmer, it will ferment quicker. If it is cooler, wrap a heat mat around it to keep it warm.

Start tasting the tea, with a plastic or wooden spoon – no metal, from about day 6 onwards. It should be mildly sweet and slightly vinegary. When it is to your desired taste, you can bottle this plain Kombucha up or move onto the second – in this case, ginger – ferment.

Prepare your bottles for the second ferment by rinsing with white vinegar. Peel and chop the ginger and divide among your bottles.

Remove the scoby and place in a bowl with 200 ml of Kombucha tea – this is ready to start your next batch of Kombucha. Pour the rest of the tea into the bottles with the ginger. Sit on the counter for 3 – 5 days, burping daily by slowly uncapping and allowing the air to escape. Strain before placing in fridge to drink.

More Kombucha Recipes

Rosella (Hibiscus ) Kombucha