Awesome Lemon-Ginger Kombucha Recipe: Simple Ingredients & an Even Simpler Process

Awesome Lemon-Ginger Kombucha Recipe: Simple Ingredients & an Even Simpler Process

Find out our summer favorite by reading the awesome lemon-ginger kombucha recipe below.

Awesome Lemon-Ginger Kombucha Recipe: Simple Ingredients & an Even Simpler Process

Are you ready to find out the recipe for the perfect refreshing drink to cool you off? Lemon and ginger kombucha is a kind of alternative to lemonade, in our (im)modest opinion, even much better. You probably won't expect it, but this could become your favorite recipe. Trust us, you have to try it!

Keep reading to get this awesome lemon-ginger kombucha recipe!

Primary Vs. Secondary Fermentation; What's The Point?

Before we reveal this recipe, we must note that the ingredients usually create a tart and rich earthy flavor. However, the combination of tartness of lemon and the spicy taste of ginger has rarely left anyone indifferent. The secret is in the citrus peel, which when left long enough really gives your drink a very bitter, yet better taste.

According to this recipe, your drink will go through a secondary fermentation process that lasts approximately 2-10 days, therefore it is better to use citrus juice instead of slices to avoid a bitter taste. When serving, you can simply add a fresh slice of lemon or ginger root to each glass to make the experience complete.

Furthermore, brewing homemade kombucha is almost always a two-step fermentation process, because the one-step process results in an unflavored, non-carbonated drink. In the primary process, kombucha sits in tea with sugar for between 7-21 days, and in the secondary process, it is flavored by adding fruit, juice, and/or sweeteners and left to sit for an additional 2-10 days.

Now let's get into the details!


Awesome Lemon-Ginger Kombucha Recipe in Just 9 Easy Steps

Before beginning this recipe it is necessary to do several things:

Set aside between 12 – 16 fluid ounces of kombucha and pellicle that have gone through the primary fermentation process. The trick is to pour it from the top of the brew jar because there is a high concentration of yeast at the bottom. Be sure to get airtight bottles made for carbonation.


  •       16 oz Kombucha (primary fermentation completed)
  •       2-3 pieces of candied or 1 tablespoon of fresh ginger (depending on what you have)
  •       1/2 tablespoon of lemon juice


  •       1 16 Oz Kombucha Bottle
  •       Funnel
  •       Blender
  •       Small kitchen utensils (measuring spoon, etc.)

Lemongrass kombucha

Directions for making the beverage

Step #1: Thoroughly wash the bottles in which you will keep the beverages and leave them aside to dry.

Step #2: Add a little candied or fresh ginger to each, depending on availability and your own preferences. Note that candied ginger contains some sugar, which will result in a fizzy, flavorful kombucha.

Step #3: Using a funnel, fill each of the bottles with lemon juice. When purchasing, pay special attention to choosing the ideal citrus, try to find a yellow or yellowish-green lemon that is firm to the touch, that's really the secret of the taste.

Step #4: Keep each bottle filled to about 1 to 2 inches of head space. Don't forget to close each bottle tightly to avoid spoiling the drink.

Step #5: Place the bottles in preferably a darkened room (at 75° - 85°) where they will age between 2 and 10 days. The higher the temperature, the faster the fermentation process and vice versa.

Step #6: Make sure to pop the lids, or as some like to say burp the bottles, each day to let out the pressure of the carbon dioxide. Never forget to put the cap back on so that your efforts are not in vain. 

Also, we often have the opportunity to hear the question of whether or not to shake your kombucha, so we will clarify that as well. Do not do this under any circumstances as this can result in foam and liquid splashing everywhere when you open the bottle.

Step #7: Taste its flavor and fizziness every day to be sure it will suit your preferences.

Step #8: Refrigerate when it reaches the desired carbonation levels, more specifically when the amount of fizz and flavor suits your taste.

Step #9: As for serving, you can do it as is or strain it before drinking, whichever you prefer.

To Conclude: Is It Really As Beneficial As Many Claims?

Better known as the "tea of immortality," kombucha is known for its many benefits to human health, from boosting the immune system to lowering blood pressure and detoxification, there's almost no aspect it can't help with.

What do you think of this awesome lemon-ginger kombucha recipe? Will you try it? Let us know in the section below.

Author’s bio

Karen Rutherford

Karen Rutherford is founder and editor in chief at Cake Decorist. You will often find her in the kitchen trying out some new recipes. As a pâtissière and baking enthusiast, Karen has decided to share her knowledge with the internet audience and provide the best tips and recipes for baking and decorating your favorite sweets.


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