Homemade Ginger Kombucha Recipe (2024)

This Homemade Ginger Kombuchais a great recipe that can really add some great health benefits into your daily life!

If you like this healthy homemade drink recipe, make certain to check out our Best Elderberry Syrup Recipeas well.

Ginger Kombucha Recipe

Drinking Kombucha is something that many people do on a daily basis.

While it’s not a new recipe or idea by any means, it is one that has been picking up a bit of steam over the past few years.

And if you’re ever set foot in a store and looked at the price tag….there’s probably a bit of sticker shock that’s honestly going to happen.

I personally love Kombucha, so I was happy to learn it is soemthing you can make at home.

You can even customize the flavor, but I have found that this ginger recipe is the easiest to start with.

Is Kombucha Good for You?

Just know that even though it’s expensive, it does bring on some great health benefits and additional probiotics that can help people out in their daily lives.

Adding probiotics helps encourage strong gut health. This is important because all of your immunity begins in the gut, so a healthy gut usually equals a healthy immune system.

Now that I’m sharing this simple homemade Kombucha recipe with you, you’ll be able to leave those expensive options at the store and make your very own DIY Kombucha at home instead!

Kombucha Scoby

The first thing you will need and maybe the most important part is the Kombucha culture, also known as the Scoby.

I got my first Scoby from a friend. Each time you make a batch of Kombucha, your scoby will double.

You might ask around to see if you have any friends that have an extra scoby, I’ve even seen them on Facebook Marketplace before.

Or you can buy one here on Amazon.

Ingredients to make this Ginger Kombucha recipe

• Scoby
• 6 bags black tea
• 1 cup white sugar
• Water
• Fresh ginger

Additional Items needed for this recipe

• Coffee pot
• Plastic funnel
• 16 oz glass bottles (6 per gallon of kombucha made) with no metal cap
• 1-gallon glass jar
• Coffee filter (cone shape)
• Cheesecloth
• Large rubber band
• Heat mat
• Temperature strips
• Wood spoon
• White vinegar

Important Information to Keep in mind before making Ginger Kombucha

• No metal should come in contact with Kombucha or scoby. Use glass and plastic jars, measuring cups, and utensils. Wood spoons are ok.
• Kombucha needs 10-16 days for the first ferment depending on weather/temperature. A dark area is perfect for kombucha brewing and should have an outlet nearby for the heat mat.
• Kombucha will change from a sweet odor and taste to a more vinegar/tangy based as it ferments. The second ferment is where the flavors are added and individual bottles are filled. These will sit on the counter for 3-5 days before putting in the refrigerator.

How Kombucha is Made

Gather up these supplies: 6 black tea bags, 1 cup of sugar, coffee pot or pan to heat water, gallon glass jar, coffee filter, and cheesecloth.

Wash your glass jar and cure with white vinegar (rinse).

Scoby must be handled with clean hands that have also been rinsed with vinegar.

Fill the coffee pot to 4 cups and brew the water. Place 6 tea bags in the hot water and allow to steep.

While water is still warm, dissolve 1 cup of sugar in the tea.

Stir with a wooden spoon. Allow the tea to cool.

Pour the tea into a gallon jar and fill with water until approximately 3⁄4 jar is full.

Place scoby, scoby tea reserved, into the jar. Pour reserved tea on top of scoby.

Cover jar with cone-shaped coffee filter and wrap in cheesecloth. Wrap alarge rubber band around filter if desired.

Stick a thermometer strip to the jar.

Place the bottle in a dark place. During cold weather months, wrap heat mat around the jar. 78-80 degrees. If it gets too warm, loosen the mat.

Your Scoby will grow with each fermentation process and can be divided to share or ferment more at a time.

Start tasting the tea on day 10 to decide if the kombucha is tangy enough.

Remember, don’t use a metal spoon, use a plastic or wood spoon to sample.

When the kombucha is to your desired taste, prep your bottles for the 2nd fermentation by rinsing each 16 oz bottle with white vinegar.

Peel and chop the ginger and then divide ginger among bottles.

Remove the scoby with clean and vinegar rinsed hands, and place in a bowl with 2 cups of kombucha tea.

The reserved tea will be used for your next batch or to sit in the gallon jar with the scoby until you make another batch.

Pour kombucha tea into each jar using a plastic funnel. Do not fill over 3⁄4 full.

During the 2nd ferment, you’ll burp the bottles daily. Slowly uncap and allow air to escape the bottles.

Place bottles in the refrigerator after 3-5 days.

A small scoby may develop in each bottle and this is completely normal.

If desired, strain kombucha into a glass before drinking. Use a plastic strainer.

Enjoy.

Tips for making Ginger Kombucha

It is best NOT to store your Kombucha in the basem*nt or garage as it is easier to mildew in these areas. A cupboard or pantry with access to an outlet is a great idea.

You can use alternatives to white sugar, but these may alter the taste and fermentation time.

Try flavor variations, such as fresh or frozen fruit, fruit juice.

Keep an extra glass gallon jar for your scoby hotel. With each ferment, the scoby will grow and become thick. These scobies can be separated and stored in a large jar. Be sure they are covered with tea and check on them periodically. Share with friends or sell online.

The scoby and tea must be allowed to breathe. Do not completely seal in a jar.

Fruit flies are attracted to Kombucha, but the filter and cheesecloth are very effective at keeping them out of your jar. Try placing a small dish of apple cider vinegar near your brewing. Cover it with plastic wrap and poke a few holes with a toothpick in the plastic. The fruit flies will flock to that instead.

Familiarize yourself with what a healthy scoby looks like and watch for mold spores and other issues that can arise.

If you like this recipe, check out these great recipes as well:

• Chocolate Chip Pumpkin Cake
• Recipe for Gingersnap Cookies With Frosting
• Strawberry Yogurt Fruit Dip