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Homemade Apple Ginger Kombucha + 10 Things You Need to Know About Kombucha | www.theroastedroot.net
Homemade Apple Ginger Kombucha
Servings: 6 to 8 16-ounce bottles of kombucha
Author: Julia
  • 1 gallon home-brewed kombucha
  • 2 tablespoons fresh ginger peeled and finely grated
  • 1 cup apple juice
  • 1 teaspoon ground cinnamon
  • 8 Dried apple rings * one apple ring per bottle
  1. In a large sterilized pitcher, combine the plain kombucha, grated ginger, apple juice, and cinnamon. Mix to combine.
  2. Sterilize 8 flip-cap or screw top glass bottles by running them through the dishwasher.
  3. Rip or chop up the dried apples and place 1 ring’s worth in each bottle.
  4. Pour the kombucha from the pitcher into the bottles, leaving room at the top, because gasses will form during secondary fermentation.
  5. Seal the bottles and place them in a warm, dark room (bedroom closet works awesome) for 2 to 3 days in order to let the kombucha go through secondary fermentation.
  6. Place the bottles in the refrigerator. The kombucha will continue to ferment in the refrigerator, but it will slow down.
  7. When ready to drink, carefully open the bottles. Pressure forms during secondary fermentation, so point the bottle away from everyone.
  8. A small SCOBY will have formed during secondary fermentation, and there is also ginger pulp and apple rings in the kombucha. For best results, use a fine strainer to strain all of this out prior to drinking.
Recipe Notes

If you need a SCOBY for brewing kombucha, you can find a great one here.

If your kombucha is very strong prior to secondary fermentation, brew 3 cups worth of black tea (or apple-cinnamon flavored tea) and add ¼ cup of sugar. Let this tea cool and add it to the above ingredients in order to dilute it slightly. Kombucha that is too strong is not good for you.
*Get the dried apples that don’t have preservatives – you can find these at a natural food store.