If kombucha flavours were a band, ginger would be the lead singer. Loud, a bit spicy, wears leather trousers it can't really pull off, and always the one everyone remembers.
It's also one of the easiest ways to get serious fizz. Something about fresh ginger wakes your bottles right up, like a double espresso for yeast.
If you only ever make one flavour, make this one. Then pretend you made it up.
Quick look
Makes: about 1 litre (two 500ml bottles)
Second ferment: 2 to 3 days
Skill level: beginner. If you can grate cheese, you can do this.
What you need
Ginger, lemon, grater, bottles. The grater has seen things. Mostly knuckles.
- About 900ml of finished plain kombucha from your first ferment
- 30g of fresh ginger, roughly a thumb-sized piece. Your thumb, not a giant's.
- 1 tablespoon of lemon juice (optional, but lovely)
- Two 500ml swing-top bottles
No first ferment yet? Start with my guide to how to make kombucha at home.
How to make it
- Grate the ginger. No need to peel it if it's organic. Just give it a scrub. Mind your knuckles. Ginger doesn't need the extra flavour.
- Split it between the bottles, about 15g each. Add half the lemon juice to each one if you're using it.
- Top up with kombucha, leaving a 2 to 3cm gap at the top.
- Seal and leave at room temperature for 2 to 3 days.
- Burp once a day. Open briefly over the sink, then reseal. Ginger gets lively fast, so don't skip this. It's the Tasmanian Devil of the fruit bowl.
- Fridge it when it's as fizzy as you like.
- Strain and serve through a sieve to catch the ginger.
Kev's tips
Want more kick? Juice the ginger instead of grating it. It's fiery, so start with a couple of teaspoons per bottle and work up. Go too far and your eyebrows will file a complaint.
Want it smoother? Slice the ginger into thin coins rather than grating. You'll get a gentler flavour and less sediment.
Got leftover ginger? Pop it in the freezer. Frozen ginger grates beautifully, and it doesn't end up wrinkly at the back of the fridge, looking like a tiny alien who's given up.
What it tastes like
Sharp, warming and properly fizzy, with that tangy kombucha backbone underneath. Think ginger beer, but grown up, with a mortgage, and nowhere near as sweet.
It's brilliant over ice with a slice of lemon. And it's a proper grown-up drink to pour when friends come round and you don't fancy the morning after.
Can't be bothered?
No judgement. Ginger is a classic for a reason, and plenty of makers have nailed it. Including, ahem, me.
We've got a whole ginger and spice collection if you want to go full spice cupboard.
Before you start
Use strong, pressure-rated bottles, burp them daily and get them in the fridge on time. My guide to kombucha second fermentation covers the safety bits properly, including how to keep the alcohol low.
If anything looks fuzzy or smells wrong, bin it. And homemade kombucha isn't one for pregnant women, young children or anyone who needs to avoid alcohol completely.
Try another flavour
Ginger plays nicely with fruit too. Next, try my raspberry and lemon kombucha, or warm things up with apple and cinnamon.
