Ginger-lemon Kombucha
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Ingredients (Primary Fermentation):
Ingredients (Primary Fermentation):
5
Jasmine Tea Bags
(or about 5 tsp Loose Leaf Tea
(or about 5 tsp Loose Leaf Tea
¾
cups Sugar
½
cup of previous batch of komucha tea
1. Pour boiling
water over teabags in a large teapot (make 4-6 cups of tea).
2. When tea has
steeped (preferably about 20 minutes), stir in sugar until dissolved.
3. Allow tea to
cool to room temperature. Remove tea
bags or pour tea through a sieve to remove leaves.
4. Place tea in ½
gallon jar. Place scoby in the tea (it’s
okay if it sinks, it will typically float up in a couple of days). Add the ½ cup of the previous batch of
kombucha tea to the jar (this helps get the culture going more quickly). Top up with room temperature filtered water
until just before the jar narrows at the top.
5. Cover with
cheese cloth, muslin or paper towel held on with a rubber band.
6. Allow to
ferment for 14-17 days.
Ingredients (Secondary Fermentation):
½
lb Fresh Ginger
(this makes enough ginger juice for 12-16 bottles)
(this makes enough ginger juice for 12-16 bottles)
2
lemons
1. Cut ginger up
into 1” chunks (you don’t need to peel it) and place in your blender. Fill with water until the ginger is just
covered (about 1½-2 cups water). Blend
on high for 3-4 minutes. Filter ginger
pulp by straining through a metal strainer.
This ginger juice can be frozen in ice cube trays for future batches of
kombucha (also lovely to add to hot water for ginger tea).
2. Juice lemons.
3. Prepare three
16oz bottles or mason jars each with 1½-2 Tbsp of ginger juice and 1½-2 Tbsp of
lemon juice.
4. Remove the
kombucha scoby from the jar with clean hands (place into a new ½ gallon jar of
sweetened tea that is ready to go for the next batch, remembering to reserve ½
cup of this batch of kombucha to add to the new batch).
5. Stir the tea
with a wooden spoon (this gets all the dead yeast that sinks to the bottom back
into the tea, which is very nutritious).
Pour into prepared bottles (I find it easier to pour into a large
measuring cup and then use the measuring cup to pour into the bottles).
6. Tighten the
caps on the bottles and allow to ferment for 3-5 days. Place in the fridge until you are ready to
enjoy!
7. Finish up your
new culture as per the Primary Fermentation directions above.
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