🥥✨ ginger ginger kombucha with coconut sugar
- a delicious kombucha recipe using coconut sugar, adding pleasant caramel notes with a hint of ginger spice.
🍃 ingredients (per 1 liter)
- black or green tea: 5–7 g (2–3 tsp)
- coconut sugar: 60–70 g (~¼–⅓ cup)
- clean drinking water: 1 liter
- SCOBY (kombucha culture): small piece or leftover from previous batch
- starter kombucha (previous batch): 100–150 ml
- fresh ginger: 3–5 cm piece (optional)
📝 step-by-step Instructions
1. prepare sweet tea base
- brew tea (black or green) in hot water (80–95°C).
- stir in coconut sugar until fully dissolved.
- allow tea to cool completely (essential!).
2. start fermentation
- pour cooled sweet tea into a clean glass jar (1.5–2 liters capacity).
- add SCOBY and starter kombucha (100–150 ml).
- cover jar with breathable cloth or cheesecloth, secured by a rubber band.
3. primary fermentation
- keep jar in a warm spot (**22–28°C), away from direct sunlight.
- ferment for 7–14 days (ideally ~10 days).
- a new SCOBY layer will form. Kombucha will taste tangy and less sweet.
4. second fermentation (flavoring & carbonation)
- remove SCOBY (save for next batch).
- strain kombucha into airtight bottles, leaving a small headspace.
- add freshly grated ginger (~1 tsp per 500 ml).
- optionally add a small amount of coconut sugar (½ tsp per bottle) for extra fizz.
- seal tightly and ferment at room temperature for an additional 2–4 days.
5. storage & enjoyment
- after secondary fermentation, refrigerate bottles.
- serve chilled and enjoy your bubbly kombucha!
💡 tips
- always use glass containers and avoid contact with metal utensils.
- maintain cleanliness to prevent contamination.
- adjust ginger and coconut sugar amounts to taste preferences.
-
enjoy your brewing! 🍹✨