Homemade Kombucha with Ginger and Lemon
**Homemade Kombucha with Ginger and Lemon** Kombucha is a fermented tea drink that has been around for centuries. It is made with a SCOBY (symbiotic culture of bacteria and yeast), which feeds on the sugar in the tea and produces lactic acid and other beneficial compounds. Kombucha is a good source of probiotics, which are beneficial bacteria that can help to improve your gut health. This recipe for homemade kombucha with ginger and lemon is easy to follow and results in a delicious and refreshing drink. The ginger and lemon add a bit of zing to the kombucha, making it a perfect drink for any occasion.
Kombucha has been around for centuries, and its origins are shrouded in mystery. Some say that it originated in China, while others believe that it was first brewed in Japan. Regardless of its origins, kombucha has become a popular health drink all over the world. The first time I tried kombucha, I was hooked. I loved the tart, slightly sweet flavor, and I could definitely feel the probiotics working their magic on my gut. I started brewing my own kombucha at home, and I've been experimenting with different flavors ever since. This recipe for homemade kombucha with ginger and lemon is one of my favorites. The ginger adds a bit of spice, while the lemon adds a bit of tartness. It's the perfect drink to enjoy on a hot summer day or to sip on after a workout.
Homemade Kombucha with Ginger and Lemon Homemade Kombucha with Ginger and Lemon Homemade Kombucha with Ginger and Lemon Homemade Kombucha with Ginger and Lemon
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 gallon filtered water
  • 1 cup loose-leaf black tea
  • 1 cup white sugar
  • 1 SCOBY (symbiotic culture of bacteria and yeast)
  • 1/2 cup kombucha starter liquid
  • 1 tablespoon fresh ginger, sliced
  • 1 lemon, sliced
Instructions
  1. Bring the water to a boil in a large pot.
  2. Add the tea leaves and sugar to the pot and let steep for 5 minutes.
  3. Remove the pot from the heat and let cool to room temperature.
  4. Transfer the tea to a glass jar or container.
  5. Add the SCOBY and kombucha starter liquid to the jar.
  6. Cover the jar with a cheesecloth or paper towel and secure with a rubber band.
  7. Let the kombucha ferment for 7-10 days at room temperature.
  8. Once the kombucha is fermented, add the ginger and lemon slices to the jar.
Why It Works
  • The black tea provides the nutrients that the SCOBY needs to grow and produce lactic acid.
  • The sugar provides the energy that the SCOBY needs to ferment the tea.
  • The SCOBY converts the sugar into lactic acid and other beneficial compounds.
  • The ginger and lemon add flavor and complexity to the kombucha.