Lemon Ginger Turmeric Kombucha

Name: Lemon Ginger Turmeric Kombucha
Prep time: 15 min
Total time: 15 min
Cuisine: China
Ingredients: 1 L of water (filtered); 1 packet black tea (or green); 50 g of granulated sugar; 100 ml of kombucha (starter) ((already fermented)); 1 SCOBY (kombucha mother); 1 lemons ((juice + zest)); 10 g of ginger (fresh (peeled and grated)); 5 g of turmeric (fresh (or dried)); 1 small sprig of rosemary (fresh)

No reviews yet

Kombucha is a sparkling fermented tea with a tangy taste. 🧉 Flavored here with lemon and ginger, it's best served chilled.

Total time: 15 min
Prep: 15 min
Cook: –
Difficulty: Easy
Per person: €1.90

By the CookinBreak team

Ingredients 9

liters

Estimated cost €1.90

4 cups waterfiltered
1 packet black teaor green
4 tbsp granulated sugar
½ cup kombucha (starter)(already fermented)
1 SCOBY (kombucha mother)
1 lemons(juice + zest)
1 ½ tbsp gingerfresh (peeled and grated)
1 ¾ tsp turmericfresh (or dried)
1 small sprig of rosemaryfreshoptional

Equipment

Saucepan
Clean kitchen towelor cheesecloth + rubber band
Knife
Glass jar
Fine-mesh strainer
Funnel
Airtight glass bottle

Instructions

Tap a number to check off the step, and a time to start a timer.

Heat the water to about 176 °F (not boiling), add the tea and let steep for . Remove the tea and add the sugar, stirring until completely dissolved.

Let the sweetened tea cool completely to room temperature.
Squeeze the lemon, grate the ginger and turmeric. Add everything (with lemon zest and rosemary if desired) to the jar.
Add the SCOBY and the kombucha starter. Cover with a cloth held in place by a rubber band. Let ferment at room temperature (20–77 °F) for 7 days, out of direct sunlight.
Remove the SCOBY (keep it for a future batch), strain the kombucha and bottle in an airtight bottle.
For extra fizz, leave the closed bottle at room temperature for 1 to 2 more days, then refrigerate.
Serve in a glass with a lemon or ginger slice!

Cook it your way

Your account checks every recipe against your allergies and diets, keeps your favorites and builds your shopping lists.

Continue with Google Create my free account

It's free · sign up in 30 seconds · I already have an account

Goes well with

🎅 Christmas: all recipes

With drinks

5.0

Homemade Duchess Potatoes

1 h 05Easy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

For dessert

5.0

Christmas Lebkuchen

43 minEasy

Nutrition facts

per serving · estimate

45kcal

Protein0 g0%
Carbs10 g100%
Fat0 g0%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

Add a piece of dried fruit or a cinnamon stick during the second fermentation for a personalized aroma that's even more delicious! 🍊✨ It gives your kombucha a unique taste and helps create natural bubbles!

Freezing : Can you freeze this recipe?

Not recommended

Damages the probiotic cultures and the texture.

Storage : How long does it keep?

Keeps 2 to 4 weeks in the refrigerator in airtight bottles. Fermentation continues slowly.

Making ahead : Can you make it the day before?

Yes

The initial preparation (F1 and F2 fermentation) takes several days (7-14 days for F1, 1-3 days for F2).

Reheating : How do you reheat it?

Not applicable, served cold.

Variations

Add a small sprig of rosemary.
Serve with a lemon or ginger slice.
Use green tea instead of black tea.

Mistakes to avoid

Adding the SCOBY to hot tea: let the sweetened tea cool completely to room temperature.
Exposing the jar to direct sunlight: ferment out of the light, at 20-25 °C.
Throwing away the SCOBY: keep it for a future batch.

Frequently asked questions

How do you make homemade kombucha?

Steep the tea for 10 minutes in water at 80 °C, dissolve the sugar, let cool, add the lemon, ginger, turmeric, the SCOBY and the starter, cover with a cloth and let ferment for 7 days at 20-25 °C.

How long does kombucha ferment?

Let it ferment for 7 days at room temperature (20-25 °C), out of direct sunlight. Then remove the SCOBY, strain and bottle in an airtight bottle.

How do you get a fizzy kombucha?

For extra fizz, leave the closed bottle at room temperature for 1 to 2 more days after bottling, then refrigerate it before serving.

What is a SCOBY?

The SCOBY is the kombucha culture, added with 100 ml of already fermented starter kombucha. It is removed after fermentation and kept for the next batch.