Step 1

Place the water, honey, and ginger into a small saucepan, and bring it all to a boil over medium-high heat. Stir constantly, and then turn off the heat as soon as the honey is fully dissolved.

Step 2

Let the syrup cool to room temperature, and then strain. Discard the spent ginger and pour the syrup into a clean jar.

Step 3

In a large jar or pitcher, stir the ginger syrup into the prepared kombucha. Pour into 16-oz flip-top bottles, and then allow the kombucha to ferment for 3 days at room temperature. Transfer to the fridge for two days to allow the bubbles to set before opening.