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.
Using a funnel, add two teaspoons of sugar to each bottle that you plan to use during the second fermentation process.
Add one teaspoon of minced ginger to each bottle.
Gently swirl the fermented kombucha (from the first fermentation process) before you pour it into the bottles to distribute the yeast evenly. Then pour the kombucha into each bottle, leaving about 1-2 inches in the neck of the bottle for headspace.
Seal the bottles and shake them gently to mix the sugar until it dissolves.
Place the bottles in a room that is out of direct sunlight, and where you will remember to check on them daily.
As the fermentation process occurs, you will notice little bubbles forming at the top and the yeasts will float. Check the bottles daily and “burp” them at least once daily to release pressure. If there is built up pressure and bubbles race to the top, then move the bottles to the refrigerator. Depending on the ambient air temperature, this can take anywhere from 2 to 14 days or so.
Strain out the ginger pieces before serving if you prefer.
Notes
When you burp the bottles to release the pressure, check to see how quickly the bubbles race to the top.
If you only see a few bubbles and they are slow to make their way to the top, you can replace the lid and check the next day.
If the pressure release is loud and bubbles race to the top, then you know it is time to move that bottle to refrigeration!
In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster.
I recommend checking your bottles daily until you are familiar with the process and about how long it takes in the temperature in your area.
Refrigeration slows the process, which will keep the kombucha from exploding under pressure.