How To Make Ginger Kombucha From Scratch - & 7 Other Refreshing Recipes
Haven’t heard about the incredible benefits of kombucha yet? If not, then where have you been?! Kombucha is a fermented, sweetened tea with a wealth of wonderful health benefits. Everyone’s favorite beverage is made by brewing tea, sugar and bacteria from a starter culture called SCOBY, which stands for Symbiotic Colony of Bacteria and Yeast.
The taste of kombucha ranges quite a bit, as does our wide array of flavors. However, it is possible to create a wide variety of kombucha fermentations yourself by mixing herbs, different fruits, spices and tea infusions, all making for some very unique concoctions.
Homebrewed across the globe, historians aren’t sure where kombucha first originated more than 200 years ago, but our founder Stephen Lee first discovered it on a trip to Russia - one of several potential countries of origin. In fact, it was this particular vacation that inspired him to initially found Wonder Drinks after he learned all about the brilliant health benefits of sparking fermented tea.
Said health benefits are believed across the globe and all thanks to the probiotics - or plant-based fibers - found in our beverages. Entirely naturally occurring, probiotics are actually unique in that your body can’t digest them - however, that doesn’t make them redundant. Probiotics further nourish the existing bacteria in your gut, providing a source of food. In turn, this increases the health of your gut, and as we always say, a happy gut is a happy life.
Did you know? A 12 oz can of Wonder Drink prebiotic kombucha has the same amount of prebiotics in it as 15 green bananas? In fact, there are three more main benefits to making your own kombucha or to drinking one of our range of original or prebiotic beverages. These include:
Due to the aforementioned prebiotic nature of our drinks, the fermentation process through which they go produces acetic acid, which is what supports increased gut health.
Thanks to one of kombucha’s additional ingredients, tea polyphenols are created. These little antioxidants benefit our overall health and reduce the risk of several conditions such as heart disease and certain types of cancer.
While most soda alternatives are a bit drab, kombucha still packs a real punch. There’s no need to sacrifice the sensation on your testbeds by opting for one of our beverages instead. All Wonder Drinks refreshments are non-alcoholic, ensuring they are a healthier alternative to soda for children too.
How do you make ginger kombucha from scratch?
Now that we have got you all intrigued, you are probably dying to know how to make your very own homemade kombucha. So, if you’re prepared to tackle the process from scratch, then read on, as we outline everything you will need.
Ginger kombucha in particular is one of our favorite ways to produce it. Original, natural kombucha packs a fizzy and quite tart flavor, while the ginger counterbalances this completely thanks to its spicier kick. If you’ve ever had ginger ale, then this is very similar. There’s a reason why ginger is the most globally popular kombucha flavor - and you are about to find out why!
If you want to jazz things up a bit, or don’t want the ginger to overpower the kombucha too much, then why not add in some additional fruit to make your batch even more flavorsome? We find that most berries work well, such as strawberries - or for something a little different, peach can be great too. Simply chop whatever you fancy up and toss it in when adding the ginger.
Preparation Time: A while!
Serving: 1 gallon
- 3 and ½ quarts of water
- 1 cup of white sugar (you can also use other sugars, honey, maple syrup, or omit entirely)
- 4 bags of black tea
- 4 bags of green tea
- 2 cups of unflavored kombucha (pre-made)
- 1 SCOBY per fermentation jar
- 1 sizeable piece of fresh ginger
- Boil the water before removing it from the heat and stirring in your white sugar (or equivalent) until it dissolves. Add in your tea, allowing it to steep. This could take several hours, depending on the size of your pot - so be patient! If time isn’t on your side, just boil half the required water, then cool things down by adding in the rest after the tea has steeped.
- Once cool, remove the teabags (straining where necessary) and stir in your pre-made unflavored kombucha. Don’t worry about this making things a bit acidic, this just helps to wade off any unwanted unfriendly bacteria during the initial fermentation process.
- Next, pour your mixture into a jar big enough to hold 1 gallon and gently slide the SCOBE on top of the liquid. Make sure you wash your hands first - this is vital! Then it just remains a case of covering your jar with something like paper towels and securely fastening it shut.
- Now, set aside up to 10 days (ideally at least a week) for the initial fermentation process to take place. It’s keen to keep your kombucha at room temperature, away from somewhere it could get knocked or damaged.
- Once a week has passed, begin regularly tasting your concoction every day until it reaches a flavor that is tart yet sweet enough to suit you. Once it has, it’s then ready to transfer to individual bottles. Be careful lifting out your SCOBY when doing so!
- Next up, it’s time to add in the ginger. You will need to wash it or scrub it down - but there is no need to peel it in all honesty. We tend to chop it up finely into small pieces, but you can just as easily blend it up in a food processor, collecting any juices.
- You should now have 1-2 tbsps of ginger puree and juice. Equally divide that ginger between all of your bottles. At this point, it’s up to you how much ginger you add to each based on your taste preferences.
- Next, using a small funnel or similar, pour the remaining kombucha into each of your bottles extremely carefully. Ideally, you want between half an inch and two inches of headspace at the top. We tend to strain this liquid, removing any stray bits of ginger or fruit, etc.
- Then, store these bottles of kombucha away from direct sunlight from anywhere between a day or three, crucially at room temperature as this is what allows the drink to carbonate. Plastic bottles will handily go rock hard when they’re ready for consumption, but you may need to check semi-regularly for glass bottles.
- Once your beverages have carbonated, pop them in a refrigerator for several hours before consumption. It will keep for several weeks should you need it to. Finally, enjoy!
Can I use ground ginger in kombucha?
Believe it or not, yes you can! It still works pretty well, so long as it is dry. Therefore, candied ginger provides another suitable alternative that you can use for your next batch. Roughly 2 tsp of dried ginger and just a few bits of candied ginger ought to work perfectly in every half gallon.
Ginger lemon kombucha recipe
So, now you are sold on all the natural benefits of ginger kombucha - and know how to make it from scratch - why not shake things up a bit by adding lemon into the mix?
Its bitterness adds a classic citrusy yet sharp flavor to your homemade kombucha - so if you like the tarter taste, then this could be the kombucha recipe for you!
The ginger and lemon complement one another perfectly; these two contrasting flavors create a spiciness that matches the tang of the kombucha.
Pro tip! If this is your very first attempt at brewing kombucha, it is probably going to be necessary for you to deploy a spare water bottle as a guideline. Simply fill up the bottle with your kombucha, leaving a few centimeters at the top. Then, when this becomes rock hard, you’ll know that your glass bottle is also ready. The idea behind this is that you’ll know how slow or fast your climate manages to brew your kombucha - meaning no surprise bottle bursts!
Preparation Time: 10 minutes
Serving: 1 x bottle
- ¼ lemon, rind on
- 1-2 tsp ginger root, peeled
- 1 tbsp organic cane sugar (you can also use honey, maple syrup, or omit entirely)
- 12-14 fl oz fermented kombucha, homemade
- Slice up your lemon, leaving you with just one quarter remaining. Remember, keep the rind on. Then, add this to your bottle.
- Peel away at your ginger root and discard the excess.
- Slice the flesh of the ginger root into fine, little pieces. Then add 1-2 tsp of this into your bottle.
- Next up, add 1 tbsp of organic cane sugar (or equivalent sweetener) into your bottle.
- Then, fill the rest of your bottle with homemade, fermented kombucha. Leave between half an inch and two inches of headspace.
- Seal the bottle cap tightly before gently shaking your bottle to break up the sugar (or equivalent) and combined the ingredients.
- Set aside for at least 2-3 days for the mixture to ferment, ideally in a warm and dark space. You can let this culture for up to 10 days should you wish.
- Regularly check on and taste your kombucha every day, and then once it has carbonated to your liking, store it (tightly sealed) in a refrigerator for it to begin chilling.
- When you are ready, open the bottle up carefully without shaking the liquid. Next, remove any stray pieces of lemon or ginger with a strainer.
- Enjoy! This is always best served cold.
Ginger pear kombucha smoothie recipe
If you have enjoyed kombucha with ginger and now lemon, then why not shake things up entirely by creating a kombucha smoothie instead. For this recipe, we’ve gone for our Asian Pear & Ginger flavored cans to help seriously step up your smoothie game. Sound good? Why not have a go at making this refreshing treat with our most popular flavor of Wonder Drink! It couldn’t be more simple.
- 2 cans of Wonder Drink Asian Pear & Ginger kombucha
- 1 large washed pear, cored
- ½ avocado
- ½ banana
- 1 piece of fresh ginger, peeled
- 1 tbsp of organic honey
- ¼ cup of filtered water
- 5 ice cubes
- Blend all ingredients in a blender until smooth.
- Pour into a glass and enjoy - voila!
Green apple kombucha smoothie
Another firm favorite of our slightly different kombucha recipes is this green apple smoothie. Again making use of our most popular Wonder Drink, the Asian Pear & Ginger kombucha, this wholesome smoothie is the perfect healthy treat, and serves as something a bit different to what you might be accustomed to. This recipe makes either one larger smoothie or two smaller ones - great for if you fancy something quick now but don’t fancy making anything again a bit later.
- ½ cup of green apples
- 1 cup of ice
- 1 kiwi
- ½ cup of spinach
- 1 and a ½ cups of Wonder Drink Asian Pear & Ginger kombucha
- Mint for garnishing
- 2 tbsps of chia seeds (these are optional but great for your digestive system!)
- Combine all the ingredients in a blender and blend until smooth.
- Garnish with the mint and add in a sprinkle of chia seeds on top.
- Sip and enjoy!
Ginger peach daiquiri
Feeling like treating yourself to something a bit stronger than a healthy smoothie? While all of our Wonder Drinks - and kombucha in general - are alcohol-free, there’s no reason it has to stay that way! Why not try whipping up a brand-new cocktail recipe to treat your partner this weekend with your new-found love for probiotic kombucha? This super easy ginger peach daiquiri is really simple to make, and if you like it, could be a major hit at your next dinner party!
- 4 tbsps of evaporated cane sugar
- 2 tbsps of frozen orange juice concentrate
- ½ cup of vodka
- ½ cup of dark rum
- 2 cups of Wonder Drink Asian Pear & Ginger kombucha
- 2 cups of ice
- Blend together the sugar, orange juice concentrate, kombucha, vodka, and rum.
- Add in any additional alcohol and sugar to taste, if desired.
- Add in the ice and blend the concoction until it is smooth.
- Divide the finished drink into 4 cocktail glasses and serve.
- Enjoy! And drink responsibly.
Kombucha mule recipe
Fancy something a little spicier? Our unique take on the Moscow Mule turns you into the mixologist and transforms your kombucha into very much an adult beverage! Rather than ginger beer, we’re using our much-loved Wonder Drink Asian Pear & Ginger kombucha for this one. However, if you have the classic copper mug or a collins glass to pour this into, then it’ll taste even better!
- 1 shot (2 oz) of vodka
- 8 oz (1 cup) of Wonder Drink Asian Pear & Ginger kombucha
- Fresh limes, wedged
- Drop 3 large ice cubes into a collins glass or copper mug.
- Add in the kombucha and vodka.
- Add in the lime wedge to garnish.
- Give it a stir and enjoy!
Holiday kombucha recipe
This classic holiday favorite is perfect at Christmas but great all year round too. Nice and simple - and alcohol-free - this little tipple is bound to go down well with all of the family. Once again, you’ll need to get your hands on some of our popular Wonder Drink Asian Pear & Ginger kombucha.
- 2 cups of Wonder Drink Asian Pear & Ginger kombucha
- 1 cinnamon stick
- 3 tbsp of fresh orange juice
- ¼ tsp of orange rind
- 2 thin slices of ginger
- 2 sprigs of rosemary (optional but it makes it look the part!)
- Add in the spices, ginger, orange rind and juice, plus your kombucha, to a large jar.
- Place in the fridge for an hour or two.
- Strain the cinnamon stick, as well as the orange rind.
- Add the now chilled kombucha to your finest holiday season glasses.
- Add in a rosemary sprig into the mix and enjoy!
While Wonder Drink is available in most natural food stores, grocery stores, pubs, spas, colleges, and cafes across the United States, our full range of sparkling fermented teas can be viewed and purchased online by visiting https://www.wonderdrink.com/.
All of our products are organic, non-alcoholic, vegan, and even gluten-free. Keep an eye out for our new look cans and packaging too. Don’t worry, though - despite the new look, you will still be able to enjoy the same great taste! Listen to your gut and try out all of our refreshing flavors.
Orders of more than $45 handily qualify for free shipping across the United States. All you need to do is enter the code: FREESHIPPING at check-out. So, if you have never tried a Wonder Drink before or simply cannot get enough of kombucha, then why don’t you place an order with us today? Remember, a happy gut is a happy life - and it’s always worth listening to your gut!
Wonder Drink does not claim to carry any of the health benefits listed in the article.