Lemon-Ginger Zinger Kombucha


Lemon and ginger are, individually, two of the strongest flavors. This is why they are popular for making flavorful teas, salads, and other dishes. 


Together they are incredibly complementary, imparting a bright spiciness that works so well with the tangy kombucha. 


The added sugar in this recipe gives the kombucha something to feast on in order to create the lovely carbonation, but if you are concerned about it you can simply omit it or use honey or maple syrup in its place.



  • 1 teaspoon roughly chopped ginger
  • Juice of 1/2 lemon (1 to 2 tablespoons)
  • 1/2 teaspoon sugar
  • Enough kombucha to fill a 16-ounce vessel.



  1. Add the ginger, lemon juice, and sugar to the 16-ounce vessel.
  2. Fill with kombucha, leaving about 1/2-inch of headspace, depending on the shape of the container.
  3. Cap tightly and shake gently to dissolve sugar. Allow to culture 3 to 7 days or until kombucha is carbonated to your liking. 
  4. Move bottles to the refrigerator.
  5. When you are ready to drink it, open carefully, without shaking, to avoid spilling the bubbly kombucha over the top of the bottle.
  6. Strain kombucha through a small strainer in order to remove ginger pieces. Serve cold.


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Lemon-ginger Zinger Kombucha

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