Ginger Kombucha: Guide To Brewing And Buying

What is Ginger Kombucha?

Ginger kombucha refers to raw kombucha, which has been infused with ginger. Ginger is a flowering plant whose origins can be traced to ancient China. The ginger root is the most coveted part of the plant for its flavor and fragrance.

Ginger kombucha requires 3 to 5 days of second fermentation during which the grated ginger infuses the kombucha with warm, spicy and punchy flavors while also increasing the drink’s fizziness.

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• What is Ginger Kombucha?

• What Does Ginger Kombucha Taste Like?

• Health Benefits of Drinking Ginger Kombucha

• Ginger Kombucha Brands: 5 Most Popular Brands

• How to Make Ginger Kombucha

• Second Ferment Ginger Kombucha Recipes

What Does Ginger Kombucha Taste Like?

Ginger kombucha has a punchy flavor with distinctive spicy notes from the ginger, which complement the tart flavor of raw kombucha. The blend of these flavors results in a tangy bite, almost like ginger ale. Ginger kombucha has a slight kick to it due to the residual alcohol from the breakdown of sugar by the yeast culture. The perfect pairing of ginger aroma and kombucha’s mild vinegar-like scent makes ginger kombucha the best-selling flavor.

To get started making kombucha, we recommend our range of kombucha starter kits. Our kits are packed with all the ingredients you need to make your own kombucha from home. 

Health Benefits of Drinking Ginger Kombucha

1.  Ginger Kombucha Contains Gingerol

The fresh ginger that’s used to flavor kombucha also infuses the brew with gingerol. This compound contains antioxidant effects and anti-inflammatory properties. The compound thus reduces inflammation in body organs while the antioxidant properties reduce free radicals which harm cells. Gingerol is the main reason why ginger has such a broad range of medicinal applications. Referenced Study.

2.  Reducing Soreness and Muscle pain

Ginger has a regenerative effect on the body and is effective in reducing the effects of exercise-induced muscle fatigue, such as muscle pain and soreness. While the regenerative effect isn’t instant, regular consumption of ginger kombucha after exercises is bound to reduce the progression of muscle pain after workouts. Referenced Study.

3.  Reducing The Effects Of Osteoarthritis

Osteoarthritis is a health condition that leads to the degeneration of joints causing joint stiffness and joint pain. Ginger contains anti-inflammatory effects that relieve the symptoms associated with osteoarthritis. Regular consumption of ginger kombucha can even reduce the need to take pain medications by reducing  joint pain. Referenced Study.

4.  Rich Source Of Probiotics

Raw ginger kombucha contains billions of yeast and bacteria cultures, making it a rich source of probiotics. These helpful bacteria play a significant role in restoring the gut bio balance by increasing the population of good bacteria in the digestive system. Ginger kombucha is also abundant in several lactic acid bacteria species which improve digestion and reduce inflammation. Referenced Study.

5.  Contains Antioxidants

Ginger kombucha contains antioxidants that play a significant role in removing the free radicals present in body cells which would otherwise cause harm. These antioxidants are mainly in the form of polyphenols from the green or black tea that get infused into the drink during the steeping of tea leaves. The other source is the raw ginger which is added during the second ferment; fresh ginger contains gingerol which is a powerful antioxidant.

Referenced Study 1, Study 2.

6.  Antibacterial Properties

Raw ginger kombucha contains acetic acid, which not only gives it a slightly vinegary taste but it can also kill harmful bacteria. Kombucha that’s prepared from green or black tea leaves also has stronger antibacterial properties due to the higher concentration of polyphenols which kill harmful microorganisms. This makes ginger kombucha particularly effective in fighting candida yeast infections. Referenced Study.

7.  Cholesterol Control

Kombucha that’s brewed using green tea has been shown to prevent the oxidation of “bad” LDL cholesterol, which would otherwise contribute to increased chances of heart disease. This is further boosted by fresh ginger’s capability to lower LDL cholesterol levels. Therefore, regular consumption of ginger kombucha lowers most cholesterol markers while also reducing the adverse effects of the cholesterol in the bloodstream.

Referenced Study 1, Study 2. 

8.  May Help In The Management Of Type 2 Diabetes

Drinking ginger kombucha results in increased metabolism; this reduces the blood sugar levels as more sugar gets broken down. This helps type 2 diabetes patients to manage their sugar levels better. The reduced blood sugar levels also play a critical role in improving liver and kidney function. Referenced Study.

Ginger Kombucha Brands: 5 Most Popular Brands

How to Make Ginger Kombucha

Ginger kombucha can be brewed using raw kombucha from a previous batch, or you can brew a fresh batch and take it through a second fermentation to infuse it with ginger flavor.

Equipment Required

•         1-gallon kombucha fermentation jar/crock

•         Large pot

•         Sieve

•         Wooden spoon

•         Funnel

•         Thick-walled glass bottles with airtight lids

•         Thickly woven cotton cloth or coffee filters

•         Rubber band

Ingredients Required

•         1-gallon water- unchlorinater

•         1 cup white sugar

•         4 tablespoons loose tea leaf (black or green tea)

•         2 cups starter tea or raw kombucha from a previous batch

•         1 SCOBY

•         3-inch piece of fresh ginger- grated

Instructions

1.  Bring the water to boil in the large pot over medium heat

2.  Add the tea leaves and allow to steep for 10 to 15 minutes

3.  Add the sugar and use the wooden spoon to stir until the sugar is fully dissolved

4.  Switch off the heat and allow the tea to cool down to room temperature

5.  Sieve the freshly brewed and sweetened tea into the fermentation jar taking care not to splash too much

6.  Add the starter tea and gently drop in the SCOBY

7.  Cover the fermentation jar with the thickly woven cloth or coffee filter and use the rubber band to hold it in place

8.  Transfer the setup to a fermentation area which should be away from direct sunlight and within the room temperature (68- 78 °F) for optimal fermentation rate

9.  Allow the brew to ferment for 7 to 14 days until it gains the preferred flavor or until the pH drops to around 2.7- 2.5

Second Fermentation Stage

1.  Gently remove the SCOBY from the brewing setup. You can decide to filter out the yeast threads that might be suspended in the raw kombucha or just leave it in there

2.  Use a funnel to pour the raw kombucha into the fermentation bottles taking care not to spill on the walls. Leave a 2-inch headspace in each bottle to accommodate the excess carbon dioxide gas which will be produced during the air sealed fermentation.

3.  Add about one teaspoon of grated fresh ginger into each bottle and seal them airtight

4.  Transfer the bottles into the fermentation area, which should be away from direct sunlight and within room temperature.

5.  Allow the brew to ferment for 3 to 5 days after which the sealed bottles can be transferred into the fridge for storage

Second Ferment Ginger Kombucha Recipes

1.  Lemon Ginger Kombucha

Check The Recipe From Live Eat Learn.

The combination of lemon, ginger, and raw kombucha flavors results in a wonderful tonic that is also vitamin-rich. The brew still retains the probiotic goodness of raw kombucha while making it much tastier to consume as the vinegary flavor gets diluted with the hints of spice and tartness. This recipe relies on freshly pressed lemons and grated ginger and a dash of honey to increase the fizziness during the second fermentation.

2.  Blueberry Ginger Kombucha

Check The Recipe From Fit Happy Free. 

Infusing raw kombucha with blueberries and fresh ginger results in a tasty drink, which is also aesthetically pleasing. The blueberries further enrich the brew with antioxidants and vitamins. These and the billions of live probiotics will definitely boost your immunity while also supporting a healthy gut bio. The recipe relies on boiling the blueberries to break them down into a syrup that can be easily mixed with raw kombucha for faster infusion.

3.  Apple Ginger Kombucha

Check The Recipe From Cooking Light.

Apple ginger kombucha has a faint apple-like flavor reminiscent of apple cider. The brew relies on freshly sliced apples and grated ginger which are then infused to raw kombucha. The resulting drink is not only rich in probiotics but also antioxidants from the apples and ginger. Alternatively, you can use freshly pressed apple juice for a shorter second ferment. The apples also provide extra sugar which gets broken down by the yeast culture, providing the brew with additional carbon dioxide hence increased fizziness.

4.  Ginger Turmeric Kombucha

Check Out The Recipe From The Enlightened Foodie.

For the ultimate spice-centric kombucha brew, you will need to infuse the drink with ginger, turmeric and a bit of black pepper. This hot brew is not only rich in flavors but also rich in anti-inflammatory and antioxidant properties.  The recipe requires fresh ginger, peppercorns and turmeric which are then infused to the raw kombucha.

Interested In Learning More About Kombucha? 
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