Ginger kombucha is a simple second ferment that is easy to make at home. This flavored kombucha recipe only takes a few ingredients, is quick to put together, and is perfect for beginners. It turns out fizzy, refreshing, and full of probiotics!

Glass drinking jars filled with ginger kombucha that's fizzy at the top, next to a large ginger root.

Flavored Kombucha

Ginger kombucha is one of the easiest flavors to make using a second ferment. Once you know how to make kombucha with a SCOBY, bottling it for a second fermentation gives it flavor and other herbal benefits.

There are many flavor options for the second fermentation of kombucha. Strawberry kombucha and hibiscus kombucha are both delicious flavors to try.

You can also get more creative and make dandelion kombucha or jun kombucha, which uses green tea and honey. However, ginger is a classic flavor that is even easier to make at home!

2 Bottles of ginger kombucha laying on their sides, with a bowl of fresh minced ginger next to it.

Ginger has many benefits, such as aiding digestion, soothing an upset stomach, and having anti-inflammatory properties. Plus, it makes a delicious tasting kombucha flavor.

Knowing how to second ferment kombucha is a good skill and an affordable way to keep the goodness of probiotics flowing in your diet. This ginger kombucha recipe is probably the easiest one you’ll ever make!

If you’re a newbie to homemade kombucha, this recipe is a great place to learn how to second ferment. It takes just a few simple ingredients and a few minutes to prepare.

Do your gut health, your taste buds, and your budget a favor, and make this ginger kombucha!

Ginger Kombucha Recipe

Before starting a second ferment to make ginger kombucha, you’ll need to have a batch of basic kombucha brewed and ready to use.

A gallon jar brewing kombucha with a cheesecloth secured to the top. — ^{Kombucha First Ferment}

Once that is ready, you only need a couple of basic ingredients for the second ferment, as well as 8 flip-top bottles that are 16 ounces each. This is a quick and easy recipe that is fun to make!

Ingredients

Fermented kombucha

Fresh ginger: Peel and finely mince the ginger small enough to fit into the bottle tops. I like to use a microplane to make it quicker and easier!

Sugar: I use organic cane sugar, or raw sugar can be a substitute.

Small bowls of sugar, minced ginger, a jar of kombucha, and a flip top bottle.

How to Make Ginger Kombucha

First, use a funnel to add two teaspoons of sugar to each bottle you plan to use during the second fermentation process. The kombucha should fill about 8 bottles if they are 16 ounces.

Then, add one teaspoon of minced ginger to each bottle.

A hand putting minced ginger into flip top bottles.

Gently swirl the pre-made fermented kombucha from the first fermentation process to evenly distribute the yeast before you pour it into the bottles.

Then, pour the kombucha into each bottle, leaving about 1-2 inches in the neck for headspace.

Kombucha pouring from into flip top bottles with a funnel for a second ferment.

Now seal the bottles and shake them gently to mix the sugar until it dissolves into the liquid.

Place the bottles in a room out of direct sunlight where you will remember to check on them daily. A kitchen corner, pantry, or laundry room usually works well.

Ginger kombucha in bottles with caps on, ready to ferment. With a small bowl of minced ginger.

As the fermentation process occurs, you will notice little bubbles forming at the top, and the yeasts will float. Check the bottles and “burp” them at least once daily to release pressure.

Bottles of ginger kombucha that are starting to bubble, with minced ginger and a fresh ginger root sitting next to it.

When you burp the bottles to release the pressure, check to see how quickly the bubbles race to the top. If there are only a few bubbles that are slow to make their way to the top, replace the lid and check the next day.

If the pressure release is loud when you open the bottle and bubbles race to the top, move that bottle to the refrigerator to slow fermentation and keep the ginger kombucha from exploding.

A close up of a neck of a bottle of ginger kombucha, with bubbles foaming on the top.

Depending on the ambient air temperature, this can take 2 to 14 days. In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster.

Note: If you’re new to making kombucha, I recommend checking your bottles daily until you are familiar with the process and how long it takes with the temperature and season of your area.

A last optional step is to strain out the ginger pieces before serving, but it’s up to personal choice and how gingery you want it.

A bottle of ginger kombucha pouring through a strainer to reserve the ginger bits, into a tall glass with ice.

Once the ginger kombucha is ready to drink, enjoy this refreshing, chilled, probiotic-filled drink whenever the mood strikes you!

A glass filled with ginger kombucha with ice, showing fizz at the top, top view.

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Ginger Kombucha

Ginger kombucha is a simple second ferment that is easy to make at home. It's delicious, fizzy, refreshing, and full of probiotics!

This recipe will make about eight 16oz bottles.

Course Drinks

Cuisine American

Prep Time 10

Fermenting Time 7

Total Time 7 15

Servings servings

Calories 48kcal

Author Colleen @ Grow Forage Cook Ferment