Cranberry Ginger Kombucha Recipe
This cranberry ginger Kombucha recipe is for a second fermentation flavoring and carbonation. It’s the step that follows primary kombucha fermentation in order to add bubbles and delicious flavor to your fermented drink!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Drinks
- Method: Fermentation
- Cuisine: Chinese
- Diet: Vegan
Ingredients
- 1 Quart Fermented Sweet Tea, from kombucha primary fermentation
- 2 Tablespoons Cranberry Juice
- 1 Teaspoon Grated Ginger
Instructions
- In a pressure safe swing top bottle, Add in the ginger and cranberry juice. If you would like a stronger cranberry flavor you can double the amount of cranberry juice.
- Fill the bottle with Kombucha Primary Fermentation leaving only about an inch of headspace.
- Close and secure the lid of the bottle.
- Allow to ferment at room temperature (70-80 degrees F) for 5 Days. Then refrigerate.
- Open bottle carefully over the sink. The liquid is pressurized and can spew out of the bottle.
- Pour over ice and enjoy!
Notes
*For the pictures we added some cranberry preserves to the bottom of the glasses before pouring over ice. It was delicious, like a fancy mocktail.
