Comments

Making Your Kombucha Fizzy – With Ginger — 24 Comments

    • I’m not quite sure what role caffeine plays in making kombucha, but I’ve used decaffeinated English Breakfast tea in making my kombucha in the past and it’s worked fine. I would recommend sticking with actual teas and not straight herbal infusions. If you want to reduce caffeine, you can steep the tea for about 20-30 seconds in one pot which I understand (although haven’t tested myself) removes most of the caffeine and then finish steeping it in your water for your kombucha. I would suggest playing around with some herbal teas to add to your normal tea and see what happens. I have a friend who loves using “Red Zinger” and the flavor is great. I would stay away from teas which may have oils added, such as Earl Gray, and also teas that have been smoked. Organic is best to minimize potential pesticides and contaminants which could adversely affect the SCOBY. Good luck Ginger, and let us know if you have success with any herbal additions.

  1. I really like the flavor and fizz from the ginger. Just finished my 2nd batch using this new method and have a feeling I will continue to make kombucha this way from now on. I have not been using the tumeric, just ginger. We have started calling it “champagne kombucha” because of all the delightful bubbles. Thanks for the great tip Ted!

  2. I have made kombucha with herbal teas that worked very well.
    One of my favorites was using sassafras tea to make root beer
    Kombucha.

  3. I am so excited to learn about adding the ginger to make my Kombucha fizz. I had been told that it would fizz if I just left out the bottle for a day after the first fermentation. It did not fizz much. So this will be such a great experiment.

    One question about using a cookie jar. I have found glass containers with spouts. They are very convenient. I was wondering why you do not use that kind of container?
    Here’s what they look like:
    http://www.facebook.com/FoodHeirloomProject

    • I like the spout idea. I think I’ll drill a hole in my jar (wish me luck) and find a high quality spout to add to it. I haven’t tried a “continuous brew” but seems like it would work great. Once I get that process down, I’ll write up and share what I’ve learned. Thanks Alison.

  4. I’ve been making kombucha for almost a year now, and I love it. I’ve found ginger helps a lot with fermentation too. I ran across your site looking for new flavor combos to try. My current favorite is Pineapple-ginger. I’m a little nervous about trying turmeric, though I could certainly use the benefits. I will give it a try.

  5. i have a question. There was sediment at the bottom of the Kombucha i purchased. I assume this is the live cultures. Can they be used to ‘start’ new batches of Kombucha?

    • You can simply use kombucha as a culture to start your next batch. I’m honestly not certain what constitutes the sediment at the bottom. Best to use the liquid itself or, of course some floating culture from another kombucha maker. Good luck and sorry about the delay in getting back to you. Somehow missed this.

  6. I have a dumb question, but here goes..I want to make 2 gallons of kombucha. Can I use the 1 gallon recipe and just add water to the container with the cooled tea, and then the scabby?

    • A SCOBY is a Symbiotic Colony of Bacteria and Yeast. Some people refer to it as a Mushroom, but it is definitely not a mushroom or a fungus. To get a SCOBY, put the word out among people you know to see who might be making their own kombucha and ask if you can have a SCOBY from them. As you make kombucha, the SCOBY generally floats on the surface of the kombucha and continues to grow and thicken from batch to batch. It’s each to peel off a layer to give away or to cut off a hunk with a scissors. You can actually just pour a bottle of live kombucha into your sweetened tea mix and a SCOBY will naturally form on the surface over time. The first batch may not come out as good as subsequent batches but you can definitely create your own SCOBY in that way. You can search online and order a SCOBY as well, although I’ve never done that so am not certain whom to recommend. Good luck!

  7. I have a question. About the ginger. Do you peep off the outer layer before cutting it up or just leave it on?

    • Leave the outer layer on. My understanding is that there is a natural yeast which is commonly found on the skin of ginger which creates the carbonation.

        • If the ginger is not organic, it is likely irradiated for safety. Unfortunately, that also kills the beneficial microbes that cause the secondary fermentation. This is a practical reason (aside from any aesthetic ones) to use organic ginger for this purpose.

  8. I made a 16 oz jar of peach flavored 2nd ferment booch. I filled the bottle with very little headroom. I left it sit in the cupboard about 7 days when I saw something that stated that I need the “burp” the bottle daily. I started doing it over the next couple of days. I had a beautiful fizzy action. Over flowing. However, I chickened out and dumped it (I know… I just heard the collective gasp 🙂 )instead of drinking it. It had a “funky” flavor or I was unaccustomed to it. I have done another, larger batch of booch 2nd ferment with fresh grated ginger. I have 64 oz of booch in a 68 oz flip gurlock style jar. I “burped” after a couple of day. it had a good head of fizz. I left it for about 4-5 day and when I burped it this a.m. it was “flat”…no fizz. I put it in my fridge till I can find out if its good (it started growing a new scoby…) Did I leave too much air space? Is it bad? Should I burp the jar? Please help, V

  9. Super grateful you wrote this recipe + the easy to digest instructions! I am currently in the midst of making my first batch of Kombucha, it’s been fermenting in my growler for 12 days now – I don’t want it to be too sweet. I think I plan on tasting it today and if all goes as planned, I’ll bottle it with the ginger and turmeric (I too add this to just about everything, I love it in my salad dressing + mix in in with my greek yogurt when making tuna or chicken salad). Thanks again! I’m pinning this recipe!

    • Thanks Brittany. Just a heads up that first batches don’t always turn out quite as well as you like. Depends on the health and balance of the SCOBY. If for some reason, it’s not perfect, don’t despair. The second or third batches are often quite improved. Good luck! Excited for you!

Leave a Reply

Your email address will not be published. Required fields are marked *