Ginger Raspberry Kombucha Recipe
This ginger raspberry Kombucha recipe is for 1 gallon of Kombucha.1 gallon 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.
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.) or 2 Growlers (½ gallon)
- 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 1 gallon Kombucha
- 6 tbsp Fresh ginger ($0.90 per 0.25 lb.)
- 1 1/2 cup Raspberries ($5.94 per 12 oz.)
Instructions
- Clean your bottlesDilute your PBW cleaner in water as instructed on the productlabel. Take your bottle brush kit and scrub the bottles with the PBW cleaneruntil clean. Rinse your bottles and allow them to dry completely before addingany ingredients.
- Prepare your ingredients Get a small bowl and mash the raspberries until they have brokendown. You may use fresh or frozen raspberries for this recipe. If you are usingfrozen raspberries, make sure to thaw them to room temperature first beforeblending. For the ginger, begin by peeling it with a small knife. After peeling, chop or grate your ginger. Divide your flavorings into six portionsand get ready to bottle.
- Add the mashed raspberries and chopped orgrated ginger into the bottleAdd one portion of your flavoring to each bottle. You can add orlessen the flavorings on each bottle if you want a variation on your flavored Kombucha’s taste.
- Fill your bottle with Kombucha liquid Using a funnel, slowly pour the Kombucha liquid into the bottles.You may use a mesh strainer colander or a smaller strainer before pouring the Kombucha liquid into the bottles to remove the excess yeast. Leave about ½ to 1inch of headspace on your bottles for good carbonation buildup. Give your Kombucha a slight shake to mix the ingredients and set aside the remaining Kombucha liquid for your next brew.
- Ferment Shut your fermentation bottles making sure that no carbon dioxidecan escape. Store your Kombucha in a fermentation station at room temperaturebetween 60℉ to 85℉. Allow your Kombucha to ferment for 3 to 14days depending on the carbonation and your preferred taste. If you arefermenting at a relatively cool place or want to brew your Kombucha underwarmer temperatures, you may use a heating mat.
- Store your finished Kombucha in the refrigerator Once your bottled Kombucha reaches the perfect sweet and tartflavor for you, move and keep your Kombucha ferments in the refrigerator.Refrigerators have a cold temperature that can prevent Kombucha fromfermenting. The cold temperature can preserve your Kombucha’s taste so you canconsume them for a relatively long time.
- Serve and enjoy When serving Kombucha, you may see floating residues from theyeast and flavorings. You may strain these residues before serving if you arefeeling uncomfortable.
Tried this recipe?Let us know how it was!