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Ginger Kombucha recipe
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Ginger Kombucha Recipe

You're going to love the ease of this Ginger Kombucha recipe.
Servings 8
Calories 97kcal


  • Scoby 
  • 6 black tea bags
  • 1 cup sugar 
  • Water 
  • Fresh ginger 


  • Gather up these supplies: 6 black tea bags, 1 cup of sugar, coffee pot or pan to heat water, gallon glass jar, coffee filter, and cheesecloth. 
  • Wash your glass jar and cure with white vinegar (rinse). Scoby must be handled with clean hands that have also been rinsed with vinegar. 
  • Fill the coffee pot to 4 cups and brew the water. Place 6 tea bags in the hot water and allow to steep. While water is still warm, dissolve 1 cup of sugar in the tea. Stir with a wooden spoon. Allow the tea to cool. 
  • Pour the tea into a gallon jar and fill with water until approximately 3⁄4 jar is full. Place scoby, scoby tea reserved, into the jar. Pour reserved tea on top of scoby. Cover jar with cone-shaped coffee filter and wrap in cheesecloth. Wrap a large rubber band around filter if desired. 
  • Stick a thermometer strip to the jar. Place the bottle in a dark place. During cold weather months, wrap heat mat around the jar. 78-80 degrees. If it gets too warm, loosen the mat. 
  • Scoby will grow with each fermentation process and can be divided to share or ferment more at a time. 
  • Start tasting the tea on day 10 to decide if the kombucha is tangy enough. Remember, don't use a metal spoon, use a plastic or wood spoon to sample. 
  • When the kombucha is to your desired taste, prep your bottles for the 2nd fermentation by rinsing each 16 oz bottle with white vinegar. 
  • Peel and chop the ginger. Divide ginger among bottles. Remove scoby with clean and vinegar rinsed hands, and place in a bowl with 2 cups of kombucha tea. The reserved tea will be used for your next batch or to sit in the gallon jar with the scoby until you make another batch. 
  • Pour kombucha tea into each jar using a plastic funnel. Do not fill over 3⁄4 full. During the 2nd ferment, you'll burp the bottles daily. Slowly uncap and allow air to escape the bottles. Place bottles in the refrigerator after 3-5 days. 
  • A small scoby may develop in each bottle and this is completely normal. 
  • If desired, strain kombucha into a glass before drinking. Use a plastic strainer.  
  • Enjoy.



It is best NOT to store your Kombucha in the basement or garage as it is easier to mildew in these areas. A cupboard or pantry with access to an outlet is a great idea. 
You can use alternatives to white sugar, but these may alter the taste and fermentation time. 
Try flavor variations, such as fresh or frozen fruit, fruit juice. 
Keep an extra glass gallon jar for your scoby hotel. With each ferment, the scoby will grow and become thick. These scobies can be separated and stored in a large jar. Be sure they are covered with tea and check on them periodically. Share with friends or sell online. 
The scoby and tea must be allowed to breathe. Do not completely seal in a jar. 
Fruit flies are attracted to Kombucha, but the filter and cheesecloth are very effective at keeping them out of your jar. Try placing a small dish of apple cider vinegar near your brewing. Cover it with plastic wrap and poke a few holes with a toothpick in the plastic. The fruit flies will flock to that instead. 
Familiarize yourself with what a healthy scoby looks like and watch for mold spores and other issues that can arise. 


Calories: 97kcal | Carbohydrates: 25g | Sodium: 1mg | Sugar: 25g