Lemongrass Ginger Kombucha Recipe

Kombucha, traditionally a fermented black or green tea, is renowned for its tangy, effervescent qualities and health benefits. This Lemongrass and Ginger Kombucha recipe offers a unique twist, substituting the typical tea base with herbal variants. Lemongrass tea, known for its refreshing citrusy notes, combines beautifully with the warm, spicy zing of ginger tea, creating a kombucha that is both invigorating and soothing. This blend not only provides a delightful flavor profile, distinct from the more common black tea kombucha, but also incorporates the digestive and antioxidant properties of these herbs, all while being naturally caffeine-free. Perfect for those seeking a novel, health-conscious beverage, this kombucha variant promises a flavorful and aromatic experience.

Ingredients

14 cups of filtered water
1 cup of sugar (preferably organic cane sugar)
8 bags of lemongrass tea (or equivalent loose-leaf)
4 bags of ginger tea (or equivalent loose-leaf)
2 cups of starter kombucha (from a previous batch or store-bought)
1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
Optional for flavor: Fresh ginger slices, lemongrass stalks

Equipment

Large pot
1-gallon glass jar or two 2-liter glass jars
Clean cloth and rubber band (for covering the jar)
Measuring cups and spoons
Funnel
Bottles for bottling (swing-top bottles work well)

Instructions

In a large pot, bring the water to a boil.

Turn off the heat and add the lemongrass and ginger tea bags. Let them steep for about 15 minutes. Then remove and discard the tea bags.

While the tea is still hot, stir in the sugar until it completely dissolves.

Allow the tea mixture to cool to room temperature. This is crucial as hot temperatures can kill the SCOBY.

Pour the tea into your glass jar(s). Add the starter kombucha. Then, with clean hands, gently place the SCOBY into the jar.

Cover the jar with a clean cloth and secure it with a rubber band. Place the jar in a warm, dark place (around 70-75°F or 21-24°C) for 7 to 10 days. Avoid disturbing it during this time.

After 7 days, taste your kombucha daily until it reaches your preferred balance of sweetness and tartness.

Once fermented, you can add fresh ginger slices or lemongrass stalks for extra flavor. Let it infuse for another 1-2 days.

Remove the SCOBY and reserve some liquid for your next batch. Use a funnel to pour the kombucha into bottles, leaving about an inch of headspace. Seal the bottles.

For extra fizz, let the bottled kombucha ferment for another 2-4 days at room temperature, then refrigerate.

Enjoy your lemongrass and ginger kombucha chilled!

Increasing Alcohol Content

Homemade kombucha's alcohol content is typically quite low, usually under 1%. But if you want to increase it, follow this quick guide. Please consume responsibly.

To slightly increase the alcohol content in your kombucha, you can modify the fermentation process. During the first fermentation, add an extra 1/4 to 1/2 cup of sugar. Yeast feeds on sugar to produce alcohol and carbon dioxide. Let the kombucha ferment for a few days longer than usual. This gives the yeast more time to convert sugars into alcohol. After the first fermentation, add a small amount of champagne yeast to your kombucha during bottling. This can further ferment the sugars, increasing the alcohol content. Be cautious with this method and ensure bottles are burped daily to release excess pressure.