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Ginger Lime Kombucha Recipe

Ginger Lime Kombucha Recipe

This ginger lime 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.) 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
  • 1 Juicer optional, if you want to juice your flavorings

Ingredients
  

Instructions
 

  • Clean your bottles
    Hygiene is highly important in Kombucha brewing so always start bycleaning your fermentation bottles with the bottlebrush kit and PBW cleaner.After cleaning, rinse and dry your bottles thoroughly. 
  • Prepare your ingredients 
    Using your hand or juicer, squeeze out the juice from the limes. With 12 limes, you are likely to have about 1 ½ cups of lime juice. For the ginger, begin by peeling it with a small knife. Next, chop finely or grate the peeled ginger for more convenience. 
  • Add the ginger and lime juice to the bottle
    Add ¼ cup of fresh lime juice and 1 tbsp of grated ginger for each16 oz. bottle.
  • Fill your bottle with Kombucha liquid 
    Position the funnel on the mouth of your bottle and pour in your kombucha liquid. You can use a mesh strain colander to filter out the excess yeast before pouring your Kombucha into the bottles. Make sure to leave about ½to 1 inch of headspace on your bottles to achieve good carbonation. Give your kombucha bottle a slight shake to mix the ingredients. Set aside the remainingKombucha and use it as a starter tea for your next brew. 
  • Ferment 
    Seal your bottles making sure that there is no opening for thecarbon dioxide to escape. Place your bottles in your fermentation station atroom temperature which is between 60℉ to 85℉. Allow your Kombucha to ferment for 3 to 14days depending on the carbonation and your preferred taste. If you are havingtrouble with keeping the temperature warm for your brew, you may use a heatingmat. 
  • Store your finished Kombucha in therefrigerator 
    Once your bottled Kombucha tastes perfectly sweet and tart foryou, move and keep them in the refrigerator. The cold temperature in the fridgecan inhibit the fermentation and preserve your desired Kombucha flavor. 
  • Serve and enjoy 
    Before serving Kombucha, you may strain it to remove the unsightlyresidues from the yeast and flavorings. However, if you are not bothered bythese residues, feel free to drink without straining. 
Keyword ginger, kombucha, lime
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