Spiced Ginger Pepper Kombucha Recipe (Ultra Fizzy!)

Name: Spiced Ginger Pepper Kombucha Recipe (Ultra Fizzy!)
Prep time: 72 h
Cook time: 72 h
Ingredients: ½ gallon kombucha from a first fermentation ( this is not storebought kombucha, 1.9 L); 2 1-inch thumbs ginger (peeled); ¼ cup honey (60 g); 2 Tbsp brown sugar (15 g); ½ jalapeno, chili, or habenero pepper (thinly sliced)

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Prep Time: 4320 minutes

Cook Time: 4320 minutes

Servings: 8

ginger kombucha pepper kombucha spicy kombucha

Spiced Ginger Pepper Kombucha Recipe (Ultra Fizzy!)

Ingredients

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½ gallon kombucha from a first fermentation (this is not storebought kombucha, 1.9 L)2 1-inch thumbs ginger (peeled)¼ cup honey (60 g)2 Tbsp brown sugar (15 g)½ jalapeno, chili, or habenero pepper (thinly sliced)

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Instructions

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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.