Ginger Kombucha - Gutbasket

Ginger Kombucha


  • 1 Liter Kombucha
  • 2 inch ginger
  • 1 tbsp brown sugar ( or regular sugar)
  • Flip top bottle or any air tight bottle


  • Scrub the ginger clean, dont bother peeling it.
  • Blend in a food processor along with sugar.
  • Add some Kombucha if needed to keep things moving.
  • To flavour 1 L kombucha, you need 1 tsp of ginger-sugar paste. Adjust the ratios to suit your requirement and taste.
  • During second fermentation, the sugar will result to natural fizz. Use air tight bottle that can withstand pressure.
  • Add the mixture and fill only 3/4th of the bottle with Kombucha.
  • Keep the bottles in room temperature, for around three days. And every day, “burp” the bottles to remove the pressure (open and close the caps lets the CO2 out).
  • Taste test the flavoured brewing kombucha in 3 days. The longer you leave it, the fizzier it will get until it suits your taste. Strain when ready and enjoy!
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