If you’re looking for a refreshing, immune-boosting drink you can enjoy on a daily basis, this lemon ginger kombucha recipe is a great way to start. Packed with vitamin C from fresh lemon juice and the anti-inflammatory properties of fresh ginger, it’s not only delicious—it supports your immune system and overall wellness.
Brewing your own kombucha may seem intimidating at first, but with very straightforward instructions, even first-timers can nail it. Once you try this homemade kombucha, it might just become one of your favorite recipes—especially if you’re a kombucha home brewer looking to experiment with favorite flavors.
Let’s dive into how to make lemon ginger kombucha with a convenient size batch that fits perfectly into 16 oz swing-top bottles for easy grab-and-go sipping.
🍋 Why You’ll Love This Lemon Ginger Kombucha
- Made from a base bottle of plain kombucha
- Deliciously fizzy thanks to secondary fermentation
- Uses fresh lemon juice, lemon rind, and ginger root
- Easy to customize with maple syrup, herbs, or other citrus
- Fits nicely into 16 oz bottles you can share
🧪 Nutritional Benefits of Lemon Ginger Kombucha
Lemon and ginger are known for their powerful health benefits. Lemon delivers vitamin C, while ginger has anti-inflammatory properties that support digestion and the immune system. Kombucha itself—thanks to the kombucha scoby—offers probiotics that promote gut health.
Some studies (though not yet FDA-approved, as the Drug Administration has not formally evaluated kombucha) suggest it may help with weight loss, lower blood pressure, and reduce sugar cravings—especially helpful if you’re trying to cut back on a lot of sugar.
🍶 Lemon Ginger Kombucha Recipe (Second Fermentation)
This second fermentation kombucha recipe is where you add flavor and fizz. You’ll need a bottle of plain kombucha that’s gone through primary fermentation kombucha (7–21 days depending on your room temperature and taste preference).
Tangy Lemon Ginger Kombucha Recipe You Can Brew Fast
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Kitchen Essentials
Ingredients
- 1 Gallon Kombucha first fermentation
- ¾ Cup Fresh Lemon Juice about 4–5 lemons
- 1 Lemon Zest or lemon rind from 1 lemon (optional, for added aroma)
- ½ Cup Fresh Ginger grated or finely chopped
- 1-2 Tablespoons Maple Syrup for added sugar to boost fizz, optional
Instructions
- Start with Primary Fermentation. If this is your first batch, start by making basic kombucha using tea, sugar, and a kombucha starter kit or kombucha scoby. Let it sit in a room temperature spot out of direct sunlight for 7–21 days. The initial fermentation process is done when the kombucha is slightly tart but still a little sweet.1 Gallon Kombucha
- Prepare the Flavor Mix. In a small bowl, mix the fresh lemon juice, grated ginger root, and optional maple syrup. You can also add a bit of lemon rind for extra zing.¾ Cup Fresh Lemon Juice, 1 Lemon, ½ Cup Fresh Ginger, 1-2 Tablespoons Maple Syrup
- Strain and Transfer. Strain your first fermentation kombucha into airtight glass bottles, leaving about 1 inch of headspace. Divide your lemon-ginger mixture evenly into the bottles.
- Seal and Ferment Again. Seal tightly with swing tops or another airtight bottle. Let sit at room temperature for 2–5 days. Check daily by gently opening the lid—lift lid slowly to avoid excess carbonation or too much pressure.
- Refrigerate and Enjoy. Once it reaches your desired level of carbonation, move the bottles to the fridge. This slows fermentation and makes the drink refreshingly cold.
Your Own Private Notes
Nutrition
🧃 Variations to Try Next Time
Want to create your own magic? Try these kombucha mocktail recipe variations:
- Citrus Mint. Add fresh mint leaves and a splash of lime juice
- Berry Lemon Ginger. Add crushed raspberries or strawberries with lemon
- Spicy Lemon. Add a pinch of cayenne for a metabolism kick
- Herbal Lemonade. Use lemon balm or lavender for calming effects
The toughest part? Waiting for the fizz to form. But good luck resisting this batch once it’s ready!
🧠 Tips for Success
- Store bottles in a box or tray during fermentation in case they leak
- Don’t overfill—leave an inch of space in every bottle
- Always burp the bottles once a day to prevent excess carbonation buildup
- Label your flavors so you know what to tweak for your next time
📦 Storing Your Kombucha
Store your finished kombucha in the fridge for up to 2–3 weeks. The fizz may continue developing, but the cool temps will slow down fermentation.
Making your own lemon ginger kombucha at home is a great way to enjoy a fizzy, gut-friendly drink while cutting down on added sugar and plastic bottles.
With a kombucha scoby, some green tea, and a little patience, you’ll have a brew that’s better than store-bought—and full of your favorite kombucha flavor.
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