I love the fire-y zip of gingerade kombucha! This is my favorite second ferment for kombucha, and it’s easy to make. Top off your first ferment kombuchas with a little ginger-lemon juice, add a teaspoon of sugar, and ferment a few days.
Ingredients
Equipment
Method
- Carefully fill your swing-top bottles with your completed first-ferment kombucha. Leave about an ounce of space for flavoring and a little space for air too.Be sure to reserve enough starter tea in each jar to make your next batch!
- For making the ginger juice, I sliced a large hand of ginger and put it in my blender. Add in the juice of two lemons (I didn't bother to strain out the pulp or seeds).Blend until the lemon ginger reaches a pourable purée.
- Strain the ginger juice through a cloth napkin or very fine sieve.I like to line my destination (in this case, a measuring cup with a nice spout) with a cloth napkin, pour my pulp-heavy juice in there, and then gather the edges and squeeze all the juice out. At the end, you should have a small amount of dry, crumbly pulp inside the napkin.
- Using a funnel, top off the first ferment kombuchas with 1 tsp of sugar each and ginger juice to fill (~1 ounce each).
- Put your bottles in a spot where they can sit for a few days.If you are a beginner to brewing kombucha, you can burp your bottles every other day, but this may reduce bubbliness. I recommend letting them sit, undisturbed, for 2 days and then refrigerating one bottle without opening it. Check carbonation after refrigeration and either bring back to room temp to continue fermentation (and use another bottle for your next test) or refrigerate the rest of your bottles and enjoy!
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