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KombuchaTea

Ginger Lemon Kombucha

A spicy, sparkling second ferment with fresh ginger and lemon — bright, zingy and naturally fizzy.

Luis Ferreira@luis_ferments4.6(88)out of 5 starsIntermediate Prep 20 min + 10 days
Dose
8 g tea + 70 g sugar / L
Water
1000 ml
Temperature
24°C*
Ratio
8 g tea / L
Grind size
Whole leaf
Brew time
7 + 3 days
Method
Kombucha
Difficulty
Intermediate

* Fermentation

Instructions

  1. 1

    First ferment

    Ferment sweet black tea with SCOBY for 7 days.

  2. 2

    Flavor

    Add 10 g grated ginger and 10 ml lemon juice per 500 ml bottle.

  3. 3

    Second ferment

    Seal and keep warm for 3 days.

  4. 4

    Chill

    Refrigerate before opening to calm the fizz.

Tasting notes

  • Ginger
  • Lemon
  • Effervescent

“Zesty and spicy with lively bubbles and a clean, tart finish.”