- 3 teaspoons of gingerchopped
- 3 teaspoons of lemon juice
- 1 ½ teaspoons of sugarmaple syrup or honey will work too
- Basic Kombucha
Like kombucha, lemon is good for aiding the digestive track. Lemons provide vitamin C in just one cup of freshly squeezed lemon juice. You can also get some potassium, copper, and magnesium as well. Many detox recipes will include lemon juice because of it’s powerful vitamins and minerals. Many people find themselves lacking in Vitamin B6 and must take B6 supplement shots. Getting the proper amounts of these vitamins through diet can help build your natural supply of the vitamin and may eliminate the need for the shots in the future.
Ginger is a wonderful herb that everyone turns to with stomach issues. From relieving nausea to decreasing pain, ginger is the ingredient in many pain relievers. Ginger comes in a powder, dehydrated, or the actual root.
When combined with kombucha, you get a balanced taste of sweet and tart all in one healthy drink.
Equipment needed to make Lemon and Ginger Flavored Kombucha
- Measuring spoons/cups
- 6 – 8 oz. bottles, washed out and cleaned
Make the first part of the kombucha recipe
Stop after the first fermentation process is complete. This usually takes seven days.
Prep the Ginger
Prepare the lemon
Add to the Bottles
Now fill the bottles up all the way with your basic kombucha recipe you made earlier. Leave about one inch headspace from the top.
Start Second Fermentation Process
Place the six bottles in a dark place for three days to finish up the second fermentation process in the basic kombucha recipe.
Refrigerate or drink immediately and enjoy!
This recipe calls for sugar to be added with the ginger and lemon juice. That will give the kombucha added sugar to basically eat on during the second fermentation to create more carbonation. That's a good thing.