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–+ servings

Carrot Turmeric Ginger Kombucha Recipe

This carrot turmeric ginger Kombucha recipe is for 1 gallonof Kombucha. 1 gallon of Kombucha is enough to fill six 16 oz. fermentationbottles.
If you have less or more Kombucha required in this recipe,adjust the 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 Blender

Ingredients
  

  • 1 gal 1-gallon Kombucha
  • 4 Medium carrots ($0.95 per lb.)
  • 2 tbsp Grated turmeric ($0.94 per oz.)
  • 2 tbsp Grated ginger ($7.97 per lb.)

Instructions
 

  • Clean your bottles
    First, dilute the PBW cleaner according to the productinstructions. Secondly, scrub the bottles thoroughly using the bottlebrush kit.Then rinse the bottles and dry them completely before adding any ingredients.
  • Prepare your ingredients
    While the bottles dry, clean and slice the ingredients.Next, grate the carrots, turmeric, and ginger and combine them in a bowl. Youmay also combine sliced carrots, turmeric, ginger, and ¼ cup of Kombucha in ablender and blend until you make a puree. After combining your ingredients,divide it into six portions.
  • Add one portion of flavoring to each bottle
    Using a funnel, add one portion of your prepared flavoringto each bottle.
  • Fill the bottles with Kombucha liquid
    When filling the bottles with Kombucha liquid, make sure toleave about ½ to 1 inch of headspace in the bottles. If you want to remove theexcess yeast from the Kombucha liquid, you may strain the liquid using a meshstrain colander or a smaller sieve before bottling.
    After filling the bottles, slightly shake it to mix theingredients. You may set aside the remaining Kombucha liquid and use it lateras a starter tea for your next Kombucha batches.
  • Ferment
    Seal your bottles completely to achieve good carbonation.After sealing, allow the Kombucha to ferment in a fermentation station at roomtemperature between 60℉ to 85℉. If you are brewing in arelatively cold area, you may use a heating mat to maintain the warmtemperature. Depending on your preferred taste, fermentation may take from 3 to14 days.
  • Store your finished Kombucha in the refrigerator
    If the taste of your bottled Kombucha already fits yourliking, you may transfer them to the refrigerator. The cold temperature in therefrigerator will not just keep your Kombucha extra refreshing but can alsoinhibit fermentation and preserve your desired taste.
  • Serve and enjoy
    Bottled Kombuchas usually have floating residues from theyeast and flavorings used. These residues are safe to drink but can beunsightly and unappetizing. So, if these residues make you feel uncomfortable,feel free to strain them.
Keyword carrot, ginger, kombucha, turmeric
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