Citrus Ginger Green Tea Kombucha with Electrolytes

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Boost your gut health and get a dose of electrolytes with this refreshing citrus ginger green tea kombucha! This kombucha is made with fresh ginger and all-natural LMNT Citrus Electrolytes, which provide sodium, potassium, and magnesium for effective hydration.



  1. Gather your ingredients and supplies. Make sure any equipment you are using has been cleaned well.
  2. Boil your water.
  3. Steep the tea in the hot water for 5 minutes. If using tea bags, simply remove them. If using loose leaf tea, strain all the tea leaves from the mixture.
  4. Stir in the sugar until completely dissolved.
  5. Allow the sweet tea mixture to cool completely. It should be at room temperature before moving on to the next step.
  6. Once it is cool, add the kombucha SCOBY. Some SCOBYs float, others may sink to the bottom, either way it’s fine.
  7. Cover the jar with a tight-weave cloth lid and rubber band. You must use a cloth lid to allow oxygen flow.
  8. Keep the jar of sweet tea with the SCOBY at moderate room temperature, out of direct sunlight, for seven days. The temperature should be between 65 and 78 degrees F.
  9. After 7 days, you should see a new SCOBY forming on the surface.
  10. Make a fresh batch of sweet tea as in steps 2-4. Remove the SCOBY from the fermented tea and place it in the jar of fresh sweet tea.
  11. The fermented tea is now ready for flavoring and bottling (secondary fermentation).
  12. For secondary fermentation, you need pressure-safe glass bottles. Mix 1 packet of LMNT Citrus Salt, 1 tablespoon honey, and 2 tablespoons freshly grated ginger into the fermented tea.
  13. Using a funnel, fill the pressure-safe bottles with the fermented tea mixture, leaving a little room for headspace (see pictures above for fill level).
  14. Once the bottles are sealed, carbonation builds. Secondary fermentation can take anywhere from 5 to 12 days, depending on the temperature. At 5 days, check the carbonation carefully in the sink. If it’s not carbonated enough yet, let it sit undisturbed for a few more days.
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