Ginger Kombucha Brings Zing to the Classic Fermented Drink

With its sweet-tart flavor and spicy edge, this ginger kombucha recipe is always a favorite.

Ginger adds zing and supports digestion. Jennifer McGruther

With its sweet-tart flavor and spicy edge, this ginger kombucha recipe is always a favorite. It’s easy to make and adds a little life to your homemade kombucha. It’s similar in flavor to classic ginger beer—only with a decidedly tart finish. To make this, you’ll need to start with 12 cups of freshly brewed basic kombucha tea.

Makes about 3 quarts (12 servings)

• 1 cup water
• 1/2 cup honey
• 6 ounces fresh ginger, finely chopped
• 12 cups prepared kombucha tea

Place the water, honey, and ginger into a small saucepan, and bring it all to a boil over medium-high heat. Stir constantly, then turn off the heat as soon as the honey is fully dissolved.

Let the syrup cool to room temperature, and then strain, discarding the spent ginger solids.

Stir the ginger syrup and the prepared kombucha together in a large jar or pitcher.

Pour into flip-top bottles, close the bottles tightly, and allow the kombucha to ferment for 2 days at room temperature.

Transfer to the fridge for 2 days to allow the bubbles to set before opening. Enjoy within 6 months.

Jennifer McGruther