Step 1

Prep: Juice the lemons (you need ¼ cup of juice). Finely chop or grate the ginger (you need 1 Tbsp).

Step 2

Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Equally distribute lemon juice, ginger, and honey into bottles. Seal tightly.

Step 3

Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.

Step 4

Enjoy: Chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.