A delicious alternative to fresh-ginger kombucha. All of the delicious ginger flavor, without the spicy edge!
Ginger and kombucha, when these two come together, you get a tart slightly sweet fizzy kombucha with a spicy kick of ginger. You’d be hard-pressed to find a better combination than this. In this recipe, we will use candy ginger as opposed to fresh ginger. This serves as a dual purpose to both flavor and adds sugar in one calculated move. For those of you who may not be huge fans of ginger because of its spicy bite? You need to try using candy ginger instead of fresh. The candying process mellows out the spicy punch of raw, fresh ginger and gives you deliciously earthy yet fresh kombucha with a mellow ginger flavor. For those of you who want more spice, simply add more candied ginger!
PRIMARY VS SECONDARY FERMENTATION
It’s important to note that brewing homemade kombucha is almost always a two-step fermentation process. Brewing kombucha is only a one-step process for those who prefer an unflavored flat kombucha. Otherwise, the steps consist of a primary fermentation and secondary fermentation.
Primary Fermentation: The primary fermentation is the first step of the kombucha brewing process. This is where your SCOBY transforms regular sweet tea into the tart and slightly sweet kombucha we love. At the end of this stage, you will have finished kombucha, but it will be flat and unflavored. Have you skipped this step? Then check out our guide on making kombucha at home or our guide on making jun kombucha at home. Traditional kombucha is going to yield a bolder brew, while jun kombucha is milder and a bit more tart.
Secondary Fermentation: The secondary fermentation is the step where you bottle, carbonate, and flavor your kombucha by the addition of sugar and flavors. This step is essentially adding a bit of sugar/flavor to each airtight bottle and letting it ferment a little longer, allowing the yeast to carbonate the beverage in an airtight environment naturally. How exactly does this happen? See our post on kombucha secondary fermentation here.
Since this recipe is for the secondary fermentation, to make this recipe, you’ll need to have kombucha that has finished the primary fermentation and ready to bottle.
CANDIED GINGER KOMBUCHA INGREDIENTS
Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
Candied Ginger: An indulgently perfect treat OR secret weapon ingredient for kombucha secondary fermentation. Since candied ginger brings its own sugar to the party, you can rest assured that your kombucha will be fizzy and packed with delicious gingery goodness. You can order our fantastic candied ginger here or pick some up at your local grocery store.
SECONDARY FERMENTATION PREPARATION
This recipe makes one 16 ounce bottle. For a one-gallon batch, make 7 16 oz bottles of kombucha or times the ingredients by seven. Before beginning this recipe, you will want to:
Reserve 12 – 16 ounces of kombucha and your pellicle from your completed primary fermentation and set aside. It’s best to pour from the top of the brew jar as the bottom will have a much higher yeast concentration. You will use this as your starter for your next gallon batch of kombucha.
This recipe is super simple. We’ll have you enjoying your own candied ginger kombucha in no time. Let’s dive in:
Bottle: Evenly distribute candied ginger between the bottles. Top each bottle with kombucha, be sure to leave 1 to 2 inches of headspace at the top.
Ferment: Allow your bottles to ferment at room temperature for 2 to 10 days. Burp your bottles as needed, until your preferred level of carbonation is achieved. This step is mostly based on temperature; it will go faster at higher temperatures and slower when colder. More on this here, What is burping your kombucha bottles?
Enjoy: Chill in the refrigerator before serving. Based on preference, you can serve as is or strain before drinking.