Lemon Ginger Cayenne Kombucha Recipe

If you're like me, and love your daily kombucha fix, you're going to love how much money you're going to save by making your own kombucha. Besides saving money, you can control how sweet it is.

This Lemon Ginger Kombucha is one of my favorite flavors. It has enough fresh ginger that you can actually taste the ginger flavor, while maintaining the perfect balance of flavor.

The first fermentation is when the kombucha scoby sits in tea with sugar for 7-21 days.The result is unflavored non carbonated kombucha.

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The second fermentation is when you take that fermented kombucha and flavor it by adding fruit, juice, and / or sweetener and let it sit 3-5 days. You can even let it sit up to 14 days.

The second fermentation is when kombucha gets fizzy. By putting it into a sealed container at room temperature and adding a sugar source (fruit and / or sweetener), carbon dioxide builds.

This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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Yes! If you don't you could have a mess. By adding sugar to the homemade kombucha and fermenting a second time in bottles with swing top lids, you're creating an environment for carbonation. If you don't allow it to escape, you'll have kombucha all over your kitchen.

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Calories: 135 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 15 mg | Potassium: 98 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 1 IU | Vitamin C: 8 mg | Calcium: 38 mg | Iron: 1 mg

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