Lemon Ginger Kombucha Recipe

Sweet and Tart lemon combine with warm and spicy ginger to make a delicious flavor profile for your home brewed kombucha

This recipe is very simple, but creates a tart and rich earthy flavor! The tartness of lemon and zesty ginger flavor combines with the natural flavors of kombucha in a very delightful way.

We’ve found that letting the citrus rinds sit in any liquid for longer than a couple of hours adds a very bitter taste to your drink. Since our kombucha will go through a secondary fermentation process for about 2-10 days, it’s best to use citrus juice rather than slices to avoid the bitter taste all together. When serving this drink, add a fresh slice of lemon or ginger root to each glass and get the full effect.

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.

INGREDIENTS

Kombucha: You need kombucha that has completed primary fermentation and is ready to bottle and flavor.
Fresh lemon: When looking for this ingredient at the grocery store, make sure to pick a yellow or yellowish-green lemon that is firm to touch. This step will result in the most uplifting infusions in your brew!
Candied Ginger: A secret weapon ingredient for kombucha flavoring. Candied ginger has a bit of sugar on it, which will get consumed during the secondary fermentation, and result in fizzy, flavorful kombucha! Plan for about 2-3 pieces of candied ginger (or swap out with 1 tbsp fresh ginger).

SECONDARY FERMENTATION PREPARATION

This recipe makes one 16 fluid ounce bottle. For a 1-gallon batch, make 7 16 ounce bottles of kombucha or times the ingredients by 7. Before beginning this recipe, you will want to:

Reserve 12 – 16 fluid 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.
With your kombucha starter tea and SCOBY placed aside, you will now have enough kombucha left to make seven 16 oz bottles. These bottles are the most popular as they are considered the best bottles for kombucha secondary fermentation, but any other airtight bottles made for carbonation will work.