Our homemade ginger kombucha is inspired by the famous Rise Kombucha Ginger!
Did you know that David Côté, co-founder of Fermentation Revolution, is also co-founder of Rise Kombucha? It is one of the first kombucha companies in Quebec.
Of all kombucha flavours, ginger is the most popular. No wonder almost every producer has a ginger kombucha recipe!
We have reproduced in our recipe the smoothness of Rise Kombucha’s ginger kombucha, where ginger notes are very subtle. However, we also give you hints on how to get more zing if that’s what you’re looking for! With our instructions, you’ll be able to make the best ginger kombucha!
The easiest way to extract the ginger flavour is to macerate fresh ginger in kombucha for 48 hours at room temperature (a kind of short second fermentation). You’ll see, it’s very easy and tasty!
Ginger Kombucha Recipe, Rise Kombucha Style
Fermenting the kombucha
- Place the tea bag in the jar.
- Add 500ml of boiling water, steep for 15 minutes, then remove the tea bag.
- Add sugar and stir until dissolved.
- Add filtered water until you reach the 3 litre level (your tea is now lukewarm).
- Add the kombucha scoby with its liquid culture.
- Cover the container with the cloth and tie it with the rubber band.
- Ferment for 10 to 15 days at room temperature. This is the first fermentation (F1).
- Taste regularly as of day 5. As soon as the sugar and acidity level of the kombucha is to your liking, it is time to flavour and bottle.
- Set aside the kombucha scoby and about 2 cups (500ml) of liquid in an airtight container in a cool place.
Ginger Flavouring and bottling
- Chop the ginger very finely.
- Add the ginger to the kombucha jar.
- Cover with the cloth and let it ferment for 2 more days at room temperature.
- Bottle the kombucha using a funnel with a filter.
- Store the bottles at room temperature for 3 to 4 days. This is the second fermentation (F2).
- When it is fizzy (beware of the pressure!), put it in a cool place.
How Much Ginger to Add?
The amounts of fresh ginger are for 3 litres of kombucha.
- ⅓ cup (30g) = very subtle flavour
- ½ cup (60g) = very light flavour and heat
- 1 cup (120g) = very hot in the mouth
For even more concentrated flavour results, you can extract the juice from the ginger.
- Extract the juice from the ginger with a juicer.
- Add the ginger juice and its pulp to the plain kombucha.
- Let it macerate and bottle as directed.
This technique allows you to use a smaller amount of ginger while increasing the taste. It’s up to you to decide how much ginger and which technique you want to use to make the right kombucha for you.
For other spice-based kombucha recipes:
Not sure where to start? Check out our complete guide to making homemade kombucha.