If you enjoy the sweetness of pears and the tangling taste of ginger, then this pear ginger Kombucha recipe is going to become your favorite. Pear ginger Kombucha features a fruity-spice flavor that goes well with the cider-like taste of Kombucha. There is no doubt, this drink is a great way to cool down and refresh during a hot and busy day. More importantly, it has a lot of health benefits that can keep you energized and boost your immunity against diseases.
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Health Benefits
Ginger
Ginger contains gingerol which is a compound that is known to display anticancer, anti-inflammation, and anti-oxidation effects. It also has other beneficial substances like fiber, iron, and vitamin C. It can help maintain and improve digestive health as well as treat symptoms of nausea, flu, and cold. Furthermore, Ginger has displayed positive effects on reducing joint inflammation for people with osteoarthritis on the knees.
Pear
Pears are highly nutritious fruits rich in folate, vitamin C, copper, and potassium. They also contain polyphenol antioxidants that protect the body from free radicals. Furthermore, it contains dietary fiber and prebiotics that promotes bowel regularity, constipation relief, and overall digestive health. Eating pears may also boost heart health and eye health and reduce the risks of diabetes. Pears may help you lose weight as well because it is full of water and fiber that can keep you feeling full for a long time.
How To Make Pear Ginger Kombucha
Pear Ginger Kombucha is relatively easy to make and only requires three ingredients namely Kombucha, pear, and ginger. Like other flavored Kombuchas, pear ginger Kombucha also has to finish two fermentation processes namely first fermentation and second fermentation.
First fermentation or F1 is the fermentation process for making Kombucha. F1 can take more than 10 days depending on the brewer’s preferred taste. F1 is followed by second fermentation or F2. During the F2, Kombucha is carbonated and different flavorings like fruits, herbs, spices, and more are added to Kombucha. If it’s your first time doing a second fermentation, feel free to check this blog post for the complete guide.
Pear Ginger Kombucha Recipe
Pear Ginger Kombucha Recipe
Equipment
- 1 Homebrewing kit This is for 1st fermentation
- 1 Heating mat This is for 1st fermentation
- 1 Boochsleeve This is for 1st fermentation
- 1 Bottlebrush kit To clean your bottles
- 6 Bottles (16 oz.)
- 1 Funnel For the 2nd fermentation process
- 1 Mesh strain colander For the 2nd fermentation process
- 1 PBW cleaner To clean your bottles
Ingredients
- 1 gal Kombucha
- 2 Pears ($1.52 per pound)
- 4 tsps Ginger ($1.02 tp $1.04 per pound)
Instructions
- Clean your bottlesClean your fermentation bottles with the bottlebrush kit and PBW cleaner. Make sure to clean, rinse, and dry your bottles thoroughly.
- Prepare the pear and gingerCut your pears into small pieces. For more fiber content, cut anduse the pear with skin on. Grate your ginger after preparing your pears and setaside. You may use dry ground of powdered ginger. However, it can make your Kombucha taste more like ginger so only add 2 to 3 tsps of powderedginger.
- Add the pear and ginger to your bottles orgrowlerYou can manually add your flavorings to your bottles or use thefunnel for more convenience.
- Transfer the Kombucha liquid to your bottlesPlace the funnel on the mouth of your bottle and pour yourKombucha liquid. If you can, we suggest straining your Kombucha using a meshstrain colander or other filters to remove excess yeast. Make sure to leaveabout ½ to 1 inch of headspace to ensure good carbonation.
- Ferment Cap your bottles tightly and ferment your flavored Kombucha atroom temperature, 60℉ to 85℉, for 3 to 14 days depending on the carbonation and your preferred taste. Temperature is important for Kombucha brewing so ifyou live in a cool place, use a heating mat to maintain the warm temperaturefor your Kombucha.
- Store your finished Kombucha in therefrigerator When your bottled Kombucha finishes fermentation, transfer andstore your flavored Kombucha bottles to the refrigerator to slow down the fermentation process and preserve the flavor.
- Serve and enjoy If you are uncomfortable drinking Kombucha residues, you can strain the Kombucha liquid before drinking.
How to level up the taste
When flavoring Kombucha, we recommend using the extracts, juice, or purees. These will give the Kombucha a stronger taste because the flavorings are well exposed to the Kombucha liquid. If you can’t find fresh ginger and turmeric, you can opt to use the dry ground or powdered ginger and turmeric for more kick. For newbie Kombucha drinkers, you may also add some honey when you serve the ginger turmeric beets Kombucha to make the taste more appealing.
When choosing pears for your flavored Kombucha, opt for the juiciest and ripest pear for best taste. Using pear juice and ginger extract can help level up the flavor of your pear ginger Kombucha as juice flavorings are easier to use and can give the Kombucha a boost in the flavors. You may also opt to use ginger powder for flavoring Kombucha. However we suggest reducing the amount of ginger powder to prevent a stronger spicy taste. When serving pear ginger Kombucha, you may add honey or sweetener as well.
Featured Product
If you are looking for 100% vegan pear ginger Kombucha, this Asian pear and ginger Kombucha from Wonderdrink is a great choice for you. This flavored Kombucha is guaranteed organic, non-alcoholic, non-GMO, gluten-free, and BPA-free.
