Orange Ginger Kombucha
Orange pulp and/or orange juice makes a deliciously refreshing kombucha. The natural sweetness of the orange nicely balances the sourness of fresh brewed kombucha. Ginger adds a snappy spiciness as well as lots of nice fizz.
Servings 1 bottle of kombucha
Ingredients
- 1/4 cup orange juice with pulp from fresh chopped oranges
- 1 tablespoon fresh ginger peeled and chopped
Instructions
- Multiply the ingredient quantities by the number of 16 ounce bottles of brewed kombucha you want to make.
- Peel and then process fresh oranges in food processor, or use a knife to chop finely, preserving all the juice. You need the mixture of 1/4 cup pulp and juice for each bottle.
- Peel fresh ginger root and chop in food processor or with a knife. For each bottle, you will need 1 tablespoon of chopped ginger root.
- Add 1/4 cup of orange pulp and juice mixture, plus 1 tablespoon of ginger to each 16 ounce bottle.
- Store the bottles at room temperature for 2 days and then check the fizziness of the brew by loosening the cap to see if it is becoming pressurized by the fermentation.
- Continue to check the bottles each day until there is a lot of pressure and the kombucha is nice and fizzy.
- Move the bottles carefully to the refrigerator to slow the fermentation process.
- When cold, enjoy!
Notes
Serve this beverage over ice. Add a slice of orange as a garnish if desired