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–+ servings
3 flip top bottles of apple ginger kombucha on a white counter.
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Apple Ginger Kombucha

This apple ginger kombucha is full of fall flavor, bubbly probiotics, and crisp apple taste paired with the warmth of ginger. This recipe makes about eight 16oz bottles.
Course Drinks
Cuisine American
Prep Time 10 minutes
Fermenting Time 10 days
Total Time 10 days 10 minutes
Servings 16 servings
Calories 110kcal
Author Colleen @ Grow Forage Cook Ferment

Equipment

Ingredients

US Customary - Metric

Instructions

  • Gently swirl the fermented kombucha (from the first fermentation process) to evenly distribute the yeast, then use a funnel to pour one cup of the kombucha into each bottle.
  • Add one teaspoon of minced ginger to each bottle.
  • Add one tablespoon of maple syrup to each bottle.
  • Fill each bottle with the apple juice, leaving about an inch of head space at the top for carbonation to build up during the second fermentation process.
  • Seal the bottles and shake them gently to mix the syrup until it dissolves.
  • Place the bottles in a room that is out of direct sunlight, and where you will remember to check on them daily.
  • As the fermentation process occurs, you will notice little bubbles forming at the top, and the yeasts will float. Check the bottles and “burp” them at least once daily to release pressure. If there is built-up pressure and bubbles race to the top, then move the bottles to the refrigerator. Depending on the ambient air temperature, this can take anywhere from 5 to 10 days.
  • Strain out the ginger pieces before serving if you prefer.

Notes

  • Green tea kombucha compliments the apple and ginger nicely, but black tea kombucha also works.
  • Honey or regular sugar can be used instead of maple syrup if you prefer.
  • When checking the bottles, gently turn them upside down to infuse the ginger because it will float to the top.
  • When you burp the bottles to release the pressure, check how quickly the bubbles race to the top. If you only see a few bubbles and they are slow to make their way to the top, you can replace the lid and check the next day. If the pressure release is loud and bubbles race to the top, then you know it is time to move that bottle to refrigeration!
  • In cooler weather, kombucha takes longer to ferment. In warmer weather, the process goes much faster. 
  • Refrigeration slows the process, keeping the kombucha from exploding under pressure.

Nutrition

Serving: 1cup | Calories: 110kcal