Ginger Lemon Kombucha
A simple, refreshing second ferment with ginger and lemon.
Ingredients
- 500 ml finished first ferment kombucha
- 1 thumb fresh ginger 2-3 cm, sliced thin
- 1 tbsp lemon juice, bottled or freshly squeezed
- ½ tsp sugar optional for extra carbonation
Instructions
- Remove the SCOBY and reserve it with enough finished kombucha to use as starter liquid for your next batch.
- Check that your flip-top bottle is clean and the gasket is intact and seals properly.
- Add the sliced ginger, lemon juice and optional sugar to the bottle.
- Pour in the kombucha, leaving around 2–4 cm of headspace. Seal firmly and gently turn the bottle a few times if you added sugar.
- Leave at room temperature for 1–3 days. Start checking carbonation around day two, or earlier in a warm kitchen.
- Once the carbonation is where you want it, move the bottle to the refrigerator and chill thoroughly.
- Open cold and slowly over the sink. Strain out the ginger slices when pouring if preferred.
Notes
Second fermentation timing:
Summer (above 24°C): start checking after 24 hours; 24–36 hours is often enough.
Spring and autumn (20–23°C): around 2–3 days.
Winter (below 20°C): around 3–5 days. For more carbonation: If your first ferment is already quite dry, add ½ teaspoon sugar per 500ml bottle. To serve: Strain out the ginger slices when pouring for a cleaner result, or leave them in for a stronger ginger flavour. Safety: Use bottles designed for carbonated drinks and refrigerate once you're happy with the carbonation.
Summer (above 24°C): start checking after 24 hours; 24–36 hours is often enough.
Spring and autumn (20–23°C): around 2–3 days.
Winter (below 20°C): around 3–5 days. For more carbonation: If your first ferment is already quite dry, add ½ teaspoon sugar per 500ml bottle. To serve: Strain out the ginger slices when pouring for a cleaner result, or leave them in for a stronger ginger flavour. Safety: Use bottles designed for carbonated drinks and refrigerate once you're happy with the carbonation.