Kombucha and ginger are a dynamic duo of superhero proportions. Kombucha is delightfully tart and fizzy; ginger brings a warm and spicy side-kick punch. I’ve been brewing batches of kombucha for years now, and I’ve spent many many of those batches in a quest to find my perfect recipe for ginger kombucha. In the end, you can’t beat simplicity: super-fresh ginger in every bottle.
UPDATE: This post originally ran on December 17 2013, but we love this homemade recipe so much we had to share it again! It’s funny, but I most definitely swear by ginger ale. If I have a cold…stomach ache…headache….any other kind of ache…or if I just need a nice refreshing beverage…ginger ale cures it all …
Summer is here. Cool off and take refuge from the sun with some homemade ginger ale, perfect for sitting by the pool, with rum as a cocktail or with dinner on the patio. (Note to self: finish patio construction.)
Lacto Fermented Ginger Ale 1 small hand of ginger finely grated 6 tablespoons lime juice 2 cups Sucanat (this sugar gets mostly consumed by the process) 3 qts plus 3 cups filtered water 1 cup of soda starter/culture 1 gallon jar