Refreshing Homemade Strawberry Ginger Kombucha
A naturally tangy, lightly sweet homemade kombucha infused with fresh strawberries and ginger, perfect for a refreshing and gut-friendly beverage.
- Prep Time: 15 minutes
- Cook Time: 7-10 days (first fermentation) + 2-4 days (second fermentation)
- Total Time: 9-14 days
- Yield: About 1 gallon (16 servings of 8 oz each) 1x
- Category: Beverage
- Cuisine: Fermented Drink
Ingredients
Scale
- 4–5 black or green tea bags (or 4–5 teaspoons loose leaf)
- 1 cup (200 g) granulated sugar
- 1 gallon (3.8 L) filtered water
- 1 to 1 ½ cups fresh strawberries, hulled and sliced
- About 2 inches (5 cm) fresh ginger, peeled and grated
- 1 healthy kombucha SCOBY with 1-2 cups (240–480 ml) starter liquid
- Optional: fresh mint leaves or lemon slices for second fermentation
Instructions
- Prepare the sweet tea base: Bring 1 gallon of filtered water to near boil. Remove from heat and steep 4-5 tea bags for 10-15 minutes. Remove tea bags and stir in 1 cup granulated sugar until dissolved. Let cool to room temperature (about 1-2 hours).
- Combine tea and SCOBY: Pour cooled sweet tea into a clean 1-gallon glass jar. Add SCOBY and 1-2 cups starter kombucha liquid. Cover with breathable cloth and secure with rubber band. Place in warm, dark spot (70-75°F).
- First fermentation: Allow kombucha to ferment for 7-10 days, tasting periodically until balanced between sweet and tangy.
- Add strawberry and ginger for second fermentation: Remove SCOBY and 1-2 cups kombucha for next batch. Add sliced strawberries and grated ginger to remaining kombucha. Transfer to airtight bottles using a funnel.
- Second fermentation: Seal bottles and leave at room temperature for 2-4 days to build carbonation. Burp bottles daily to release excess gas. Refrigerate once fizzy and fragrant.
- Enjoy and store: Strain out fruit pieces before serving over ice. Keep refrigerated and consume within 1-2 weeks.
Notes
Use fresh strawberries and ginger for best flavor. Avoid metal containers and utensils during fermentation. Burp bottles daily during second fermentation to prevent explosions. Adjust fermentation time to taste to avoid overly vinegary kombucha. Save some starter liquid and SCOBY for next batch. Refrigerate after second fermentation and consume within 1-2 weeks for best flavor and fizz.
Nutrition
- Serving Size: 8 fl oz (1 cup)
- Calories: 3050
- Sugar: 57
- Sodium: 5
- Carbohydrates: 710
- Fiber: 0.5
Keywords: kombucha, strawberry ginger kombucha, homemade kombucha, fermented tea, probiotic drink, refreshing beverage, gut health, natural soda alternative