This lemon ginger kombucha recipe is like sunshine in a bottle! Lemon ginger kombucha offers ample health benefits as well as an amazing taste, smell, and color. This one is a must-try!
Slice 1/4 of a lemon (with rind on) in small pieces and place in bottle
Peel or slice the "skin" off of the ginger root. Discard
Slice flesh of ginger root in small pieces and place in bottle
Add sugar to the bottle (use a funnel if desired)
Fill remainder of bottle with fermented kombucha, leaving approx. 1 inch of headspace at the top of the bottle.
Seal bottle and shake gently to combine ingredients
Allow kombucha to ferment in a dark, warm space for 2-3 days*. Then, begin tasting daily.
Once kombucha meets your flavor preferences, refrigerate it and enjoy!**
*You may want to "burp" bottles (AKA lift lid slightly to release excess carbonation) on a daily basis. If there isn't much pressure to be released after 24 hours, try every other day.
**Again, you may strain lemon and ginger pieces out of kombucha prior to drinking if preferred. It is fine to eat them or leave them in and avoid them as well!