Gingerade Kombucha
 
Prep time
Total time
 
Kombucha is a light, effervescent fermented drink which promotes healthy gut bacteria. A well functioning gut/large intestine has been linked to improved immune and digestive health and impact to our weight, mood and brain
Author:
Recipe type: Drink, Kombucha
Serves: 6-8
Ingredients
You will need a SCOBY (Symbiotic Colony of Bacteria and Yeast) to start. If you currently live in Ireland, I have plenty of extras that I am happy to give to you the next time I see you. If you are not nearby, you will have to order one to get started. I bought one on Amazon (I am not an affiliate, just trying to be helpful) initially and from there, every batch you brew results in a new, additional SCOBY which is why I am happy to give away whatever I do have on hand if you are close.
You will also need a 2 liter glass jar and then a few glass jars for drinking out of later on I originally just upcycled my old G.T. bottles, but then decided to upgrade to bottles with the flip lids and suction rings to increase the effervescence which is great, but not essential.
Ingredients
  • SCOBY with about .5 cup (120 ml) starter liquid
  • Filtered water 2.5 liters
  • Green Tea 6 bags
  • Organic Sugar 1 cup (200 g)
  • Fresh Ginger 6" knob roughly chopped
  • Juice of 2 Lemons
Instructions
  1. Place the SCOBY and starter liquid (leftover kombucha from your last batch works perfectly) into your glass jar. Never allow any metal to touch the SCOBY (spoon or tongs, etc.) as it can kill the colony
  2. Bring the water to boil and then add the tea bags and sugar, stirring to dissolve
  3. Remove from heat and allow to come down to room temperature. Don't rush it otherwise you could unintentionally kill your SCOBY
  4. Once cooled, remove the tea bags and pour into the glass jar with the SCOBY
  5. Cover with a loosely knit dishtowel/cotton cloth and a rubber band
  6. Store away from food area (cooking smells could change the flavor) and direct sunlight and allow to ferment for one week doing nothing. The SCOBY will ferment by breaking down the sugar in the tea
  7. After one week, remove the SCOBY storing in it a small glass container with some starter liquid at room temperature only lightly covered with the cloth and rubber band again
  8. And add the ginger pieces and lemon juice
  9. Then split the kombucha tea (dividing up the ginger pieces) into the smaller bottles, there should be about 6-8 cups (1.4 - 2 liters) worth which can be divided accordingly.
  10. Allow smaller bottles to sit unrefrigerated for 3 days to increase fizziness and then you can move to the fridge to chill before enjoying from there! You can strain the ginger out if you like or leave as a type of garnish.
Every time you brew a batch, a new SCOBY will grow so you can start another jar right away if you want. I always keep a few on hand in a separate glass jar sitting in a little kombucha so I have backup in case of mold or for spares to give away!
Do not refrigerate the SCOBY or allow it to touch any metal as this can kill the colony
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/09/15/gingerade-kombucha/