Home » Homemade Kombucha with Ginger and Cinnamon

Nov 20

Homemade Kombucha with Ginger and Cinnamon

Homemade kombucha with ginger and cinnamon | Sunvic

Are you ready to embark on a tantalizing adventure of brewing your own kombucha? Get ready to transform simple ingredients into a fizzy, probiotic-rich elixir that will dance on your taste buds with the warm spice of cinnamon and the zesty kick of ginger. Whether you’re a first-time brewer or a seasoned fermentation enthusiast, this recipe will guide you through creating a perfectly balanced, customizable kombucha that’s sure to become your new favorite beverage.

Ingredients

For the Base Kombucha:

  • 3.5 quarts (3.3 liters) filtered water
  • 1 cup (200g) white granulated sugar
  • 8 black tea bags (or 2 tablespoons loose leaf black tea)
  • 2 cups (480ml) unflavored starter tea (from a previous batch or store-bought unpasteurized, unflavored kombucha)
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)

For Flavoring:

  • 2-3 inches (5-7.5 cm) fresh ginger root
  • 2 cinnamon sticks
  • Optional: 1-2 tablespoons honey for added sweetness

Equipment

  • Large glass jar (1 gallon/3.8 liter capacity)
  • Tightly woven cloth or coffee filter
  • Rubber band
  • Large pot for boiling water
  • Wooden spoon
  • pH strips (optional, but recommended)
  • Bottles for second fermentation (flip-top bottles work best)
  • Funnel
  • Fine-mesh strainer or cheesecloth

Instructions

Primary Fermentation

  1. Brew the Tea: In a large pot, bring 4 cups (1 liter) of water to a boil. Remove from heat, add the sugar, and stir until dissolved. Add the tea bags and let steep for 15-20 minutes.
  2. Prepare the Brewing Vessel: Remove the tea bags and pour the sweetened tea into your glass jar. Add the remaining water, ensuring the liquid is at room temperature (68-85°F or 20-29°C).
  3. Add Starter Tea and SCOBY: Pour in the starter tea and gently place the SCOBY on top of the liquid. The starter tea helps create an acidic environment that protects the brew from harmful bacteria.
  4. Cover and Ferment: Cover the jar with a tightly woven cloth or coffee filter and secure with a rubber band. Place in a warm, dark spot away from direct sunlight for 7-10 days.
  5. Monitor the Fermentation: After 7 days, start tasting the kombucha daily using a straw. It should taste tart but still slightly sweet. The pH should be between 2.5-3.5 if using pH strips.

Flavoring and Second Fermentation

  1. Prepare the Ginger and Cinnamon: Thinly slice the ginger (no need to peel) and break the cinnamon sticks in half.
  2. Bottle the Kombucha: Once your kombucha has reached your desired taste, remove the SCOBY and 2 cups of liquid for your next batch. Strain the remaining kombucha into bottles using a funnel and fine-mesh strainer.
  3. Add Flavoring: To each 16 oz bottle, add 2-3 slices of ginger and 1/2 cinnamon stick. If desired, add 1-2 teaspoons of honey for extra sweetness.
  4. Second Fermentation: Tightly seal the bottles and let them sit at room temperature for 3-5 days. Caution: Build-up of CO2 can cause bottles to explode, so use caution when opening.
  5. Chill and Enjoy: Once carbonated to your liking, strain out the ginger and cinnamon (if desired) and refrigerate. Your ginger-cinnamon kombucha is ready to enjoy!

Customization Tips

  • For a stronger ginger flavor, grate the ginger instead of slicing it.
  • Experiment with different types of cinnamon for varied flavor profiles.
  • Adjust the amount of ginger and cinnamon to suit your taste preferences.
  • Try adding a small piece of turmeric root for an extra health boost and golden color.

Troubleshooting

  • Not carbonating? Ensure your bottles are airtight and try adding a bit more sugar before the second fermentation.
  • Too vinegary? Your first fermentation might have been too long. Next time, start tasting earlier.
  • Mold on the SCOBY? Unfortunately, you’ll need to discard everything and start over. Ensure all equipment is properly sanitized.

Storage and Serving

Store your finished kombucha in the refrigerator to slow down fermentation. It’s best consumed within 1-2 weeks for optimal flavor and fizz. Serve chilled over ice for a refreshing probiotic-rich beverage that’s perfect any time of day.

Remember, brewing kombucha is as much an art as it is a science. Don’t be afraid to experiment and adjust the process to create your perfect brew. Happy fermenting!