Yesterday I shared how to make home brew Kombucha and promised the recipe for my delicious ginger lemon turmeric kombucha. If you haven’t started and need to know how to make the first ferment read my Brewing Kombucha Recipe. I used fresh turmeric and ginger. Turmeric grows in long finger-like appendages so I described the quantity as pinky portions. And ginger is a bit more haphazard in growth patterns. But you know if you like things strongly of ginger or not so use your judgement when following ingredient portions below.
Ginger Lemon Turmeric Kombucha Recipe, Second Ferment
2 pinky fingers worth of fresh tumeric
A decent size chunk of ginger that fits in the palm of your hand
6-8 fresh Lemons, juiced (based on size)
3 tbsp. Sugar
1 gallon of first fermet kombucha
Glass jars or bottles with secure lids
- Grate Ginger and turmeric. I used a fine grater.
- Juice lemons and add sugar.
- Divide up ginger, turmeric and lemon juice into containers.
- Allow to sit for 2-7 days at room temperature.
- Burp Daily (see video below)
- Taste with a straw occasionally between day 2 and 7. Place jars in the fridge when you want to stop ferment.
- Strain out ginger and turmeric as you are prepare to drink each container.
Don’t worry about the added sugar. Since you are using a citrus fruit you need to give the kombucha something to feast on in order to create carbonation. You could use honey or maple syrup if you would prefer. Second fermentations with any non-citrus juice will not need added sugar.
Remember how you had to burp your kombucha during this process when you are ready to drink it and open it very carefully. Never shake your kombucha. It is also wise to open kombucha over the sink just in case you miss the timing and it bubbles out the top.
Ann Stoll says
I can just taste it!
I didn’t think you could use metal tops on the jars?
During the first ferment you don’t use a metal lid, but during the second ferment canning lids are fine.