Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Kombucha Recipes (Healthy) > Second Fermentation Flavor Ideas

Ginger Lemon Kombucha: Zesty Second Fermentation

Infuse your homemade kombucha with the invigorating flavors of ginger and lemon in this simple second fermentation recipe. This combination creates a bright, tangy, and slightly spicy beverage that's perfect for a refreshing and healthy drink. This recipe provides a straightforward way to enhance your kombucha with zesty citrus notes and the warmth of ginger.

Prep Time
10 minutes
Cook Time
2-7 days (second fermentation)
Servings
4
Ingredients
  • 4 cups Kombucha (first fermentation)
  • 2 inches Fresh Ginger
  • 1/2 Lemon

Preparation

Peel and thinly slice or grate the fresh ginger. Juice half a lemon, ensuring you strain out any seeds or pulp.

Combining Ingredients

Divide the sliced or grated ginger evenly among 4 fermentation-safe bottles (approximately 1/2 inch ginger per bottle). Add roughly 1 tablespoon of lemon juice to each bottle.

Second Fermentation

Pour the kombucha (from your first fermentation) into each bottle, leaving about an inch of headspace at the top. Seal the bottles tightly.

Fermentation Time

Let the bottles sit at room temperature (ideally 70-75°F or 21-24°C) for 2-7 days, or until the desired level of carbonation is achieved. Remember to burp the bottles daily by carefully opening them to release excess pressure.

Refrigeration

Once carbonated to your liking, refrigerate the bottles to halt fermentation and ensure the kombucha is chilled before serving.

Serving

Serve chilled. You can strain out the ginger pieces before serving, if desired, for a smoother drink.

Nutrition Facts Estimated per 100g of product

(Values are estimates and may vary based on ingredients and fermentation time)
Calories: 15-25
Carbohydrates: 3-5g
Sugar: 2-4g
Probiotics: Varies
Vitamin C: Small amount from lemon

Other Important Considerations for Nutrition

Ginger can have anti-inflammatory properties. Lemon provides Vitamin C. The fermentation process continues to lower the sugar content. Adjust the amount of ginger and lemon to suit your taste. Use organic ingredients when possible.

← Ginger Carrot Sauerkraut Healthy Kimchi Fried Rice →

FAQ

  • Can I use dried ginger?

    Fresh ginger is recommended for the best flavor, but you can use dried ginger in a pinch. Use about 1/4 teaspoon of dried ginger per bottle.
  • My kombucha is too sour. What can I do?

    Reduce the fermentation time in the second fermentation. Shorter fermentation results in a sweeter kombucha.
  • Can I add honey or sugar during the second fermentation?

    It's generally not recommended to add more sugar during the second fermentation as it can lead to over-carbonation and potential explosions. The fruit and ginger already contribute to the fermentation process.