This lemon ginger kombucha recipe is one of many classic and delicious flavor combinations you can create using homemade fermented kombucha.
Learning how to flavor kombucha couldn’t be more straightforward. Add fruit and a little sugar to homemade kombucha, wait a few days, and you’re left with a tasty, fancy, fermented beverage.
Flavoring kombucha is so simple that I’m shocked I don’t do it more often.
By taking unrefrigerated homemade kombucha from an active SCOBY and adding additional sugars from the fruit and granulated sugar, you’re triggering a secondary fermentation that will give your kombucha an effervescent punch.
In other words, your kombucha will be much more sparkly than it was after the initial fermentation process.
While I prefer to flavor my homemade kombucha with a classic lemon ginger kombucha recipe, you can experiment with any flavors that you’d like. How to flavor kombucha is really up to you!
Here are some ideas for flavoring kombucha:
- Use apple peels and cores from your autumnal baking or apple butter recipe that you’d otherwise compost or throw away
- Add seasonal fruits that are local to your area that you can forage or buy locally from your neighbourhood farmers market
- Frozen fruit from the freezer aisle or from previous harvests is also a great and convenient option
The only thing that you really need to remember is to check the fermentation levels every day by squeezing the plastic bottle for doneness – or else you risk your kombucha container exploding from the pressure that builds up from the fermentation.
Lemon Ginger Kombucha Recipe
Lemon Ginger Kombucha Recipe (How to Flavor Kombucha)
This lemon ginger kombucha recipe is one of many classic and delicious flavor combinations you can create using homemade fermented kombucha. Luckily, learning how to flavor kombucha couldn’t be more straightforward.
- 1 L unrefrigerated kombucha from active SCOBY
- 1/4 c. lemon juice (1 lemon, juiced)
- 2 tbsp ginger, peeled and minced
- 1 tsp granulated sugar
- 1 L plastic bottle with cap
- no-rinse sanitizer
Sanitize plastic bottle and cap with no-rinse sanitizer.
Combine lemon juice, ginger, and granulated sugar in bottle and add kombucha up to ½” from the top of the bottle.
Gently shake bottle to dissolve sugar and let sit undisturbed for 2 - 4 days, checking each day for bottle firmness.
When bottle is hard to the touch, store kombucha in the refrigerator to stop the secondary fermentation process. Strain before serving.
This lemon ginger kombucha recipe can guide you in flavoring your homemade fermented kombucha with any number of flavor combinations.