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Step 1
Puree: Add ginger, honey, sugar, and about 1/2 cup of the kombucha to a blender, blitzing until smooth. Pour through a wire mesh sieve to remove ginger fibers, collecting the juice.
Step 2
Bottle: Transfer remaining kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Evenly divide ginger juice into bottles, then add pepper slices to each (about 2 slices per cup of kombucha). 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: Strain the kombucha to remove fibers and pepper (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.