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–+ servings
Pear Ginger Kombucha Recipe

Pear Ginger Kombucha Recipe

This Pear Ginger Kombucha recipe is for 1 gallon of Kombucha. 1gallon of Kombucha is enough to fill six 16 oz. fermentation bottles. 
If you have less or more Kombucha required in this recipe, adjustthe amount of the ingredients accordingly.
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2nd Fermentation 3 d
Total Time 3 d
Course Drinks
Cuisine American
Servings 6

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 bottles
    Clean your fermentation bottles with the bottlebrush kit and PBW cleaner. Make sure to clean, rinse, and dry your bottles thoroughly.
  • Prepare the pear and ginger
    Cut 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 orgrowler
    You can manually add your flavorings to your bottles or use thefunnel for more convenience.
  • Transfer the Kombucha liquid to your bottles
    Place 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. 
Keyword ginger, kombucha, pear
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