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Home Eat Drinks

Lemon Ginger Kombucha (Home Brewed)

4.69 from 48 votes
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By: Sarah BondUpdated: Apr 05, 2023 67 Comments

This post contains affiliate links.

Lemon ginger kombucha in a mason jar on a white background

This Lemon Ginger Kombucha recipe is a classic citrusy flavor, perfect for your homemade kombucha!

Lemon ginger kombucha in a mason jar on a white background

There’s a magical tonic the tulip-man blends up anytime one of us so much as sneezes. It involves blending lemon and ginger and good quality honey, which he then uses as a syrup for adding instant healthy flavor to water.

So naturally I had to make a kombucha version of it. Because lemon + ginger + kombucha are a match made in heaven. The result is a slightly tart, slightly sweet, seriously refreshing kombucha! Let’s brew.

(Pro tip: use this Lemon Kombucha to make a Kombucha Radler beer cocktail!)

Lemon ginger kombucha in a mason jar on a white background

There are two main fermentation phases when making homemade kombucha:

  1. First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
  2. Second Fermentation: This is when you carbonate the kombucha by adding flavor and sugars and bottling it (this is what we’re doing today with this Lemon Ginger Kombucha!)

In order to make this citrusy kombucha, you will need to have finished the first fermentation already and have some kombucha that’s ready to be carbonated! This video shows you how to get to that point.

Ingredients for Lemon Ginger Kombucha

  • Kombucha: You’ve brewed your kombucha in the first fermentation with the help of your SCOBY and it’s the perfect balance of sweet and tart (step-by-step first fermentation instructions here).
  • Lemon: Fresh lemon juice is packed with flavor and antioxidants, and gives this kombucha a delightfully tart taste.
  • Ginger: We’ll chop it finely (or grate it) to infuse the kombucha with ginger flavor.
  • Honey: A dash of honey will provide the sugars needed to carbonate the kombucha. For a vegan option, substitute the honey for white sugar.

For a fun twist, you can also try adding pepper to your kombucha (like the tulip-man did with this Ginger Pepper Kombucha).

Ingredients to make lemon ginger kombucha on a white counter

How to Make Lemon Ginger Kombucha

Making your own Lemon Ginger Kombucha is super easy. The process goes something like this:

  1. Prep: Juice the lemons and finely chop or grate the ginger.
  2. Bottle: Add kombucha, lemon juice, ginger, and honey to fermentation bottles.
  3. Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
  4. Enjoy: Chill in the fridge before serving.
Lemon ginger kombucha in a mason jar on a white background
Lemon ginger kombucha in bottles on a white background

Lemon Ginger Kombucha (Home Brewed)

4.69 from 48 votes
Prep: 3 days days
Total: 3 days days
Author: Sarah Bond
Calories: 50kcal
Servings: 8 cups
Print Rate
This Lemon Ginger Kombucha recipe is a classic citrusy flavor, perfect for your homemade kombucha!

Ingredients

  • ½ gallon kombucha from a first fermentation this is not store bought kombucha, 1.9 L
  • 2 lemons ¼ cup lemon juice
  • 1 thumb fresh ginger 1 Tbsp chopped or grated
  • 2 tsp honey sub white sugar for vegan option

Instructions 

  • Prep: Juice the lemons (you need ¼ cup of juice). Finely chop or grate the ginger (you need 1 Tbsp).
  • Bottle: Transfer kombucha into fermentation bottles*, leaving about 2 inches empty at the top. Equally distribute lemon juice, ginger, and honey into bottles. Seal tightly.
  • 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.
  • Enjoy: Chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.

Tips & Tricks

*If this is your first time brewing, it may be helpful to use a plastic water bottle as a gauge. Fill a disposable plastic bottle with kombucha (leaving 2 inches empty at the top). When this bottle becomes rock hard, you’ll know the glass bottle are also ready. This will help you gauge how quickly kombucha brews in your climate and will prevent bottle explosions.

Nutrition Information

Serving: 1cup (differs by fermentation length) Calories: 50kcal (3%) Carbohydrates: 12g (4%) Sodium: 10mg Sugar: 12g (13%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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More Kombucha Flavors To Try

Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)

Blueberry Kombucha

Cooked blueberries bring deeply sweet and fruity flavor.

Zingy Raspberry Kombucha

A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).

Ginger Pepper Kombucha

Zingy ginger and spicy pepper transform kombucha into a grown up ginger ale.

Strawberry Kombucha

A ruby red classic that's as easy as blending and fermenting.

Peach Pie Kombucha

Sweet like pie with hints of maple and vanilla.

Chia Seed Kombucha

My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).

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  1. Petra says

    Posted on 9/29 at 3:37 pm

    Would this work if I did 1/4 cup orange juice and no honey? I am assuming the sugars from the orange would be enough?

    Reply
    • Sarah says

      Posted on 9/30 at 8:51 am

      Yes! That would work! 😀

  2. shannon o'mara says

    Posted on 11/24 at 6:53 am

    Is is absolutely necessary to do a second ferment? I just tasted my first batch on day 7 and it already has a great flavour and slight carbonation. Thanks in advance, love your page it’s so handy!!5 stars

    Reply
    • Sarah Bond says

      Posted on 11/24 at 3:12 pm

      Great question, Shannon! It’s not necessary to do the second ferm. It’s just for added flavor and carbonation. Enjoy! 😀

  3. Kombucha says

    Posted on 12/16 at 5:24 pm

    I just love ginger. So delicious5 stars

    Reply
  4. Jimmy says

    Posted on 2/22 at 12:20 pm

    Can I drink the resulting liquid after producing my scoby? It smells mildly “apple cidery”.
    Thanks!

    Reply
    • Sarah says

      Posted on 2/24 at 9:53 am

      Technically yes, but it will be very sour. You’re better off using it as a strong starter for your next batch, or use it as you would vinegar!

  5. Judy Keating says

    Posted on 3/11 at 5:57 pm

    I just started the second fermentation on a gallon of kombucha in 4 quart size ball jars. I used your lemon / ginger recipe.. I am very excited! I have a second gallon in process and close to ready for second ferment and flavors. How would I prepare fresh blackberry’s for flavoring? How many? And, what would you suggest to flavor along with the blackberry’s?

    Reply
    • Sarah says

      Posted on 3/12 at 4:48 pm

      Yum enjoy! I have a blackberry vanilla recipe here you might enjoy and get some ideas from 😀

  6. Nathan says

    Posted on 5/15 at 11:27 pm

    Would halfing the sugar in the first fermentation be an option. Or is the full cup necessary? Thanks!

    Reply
    • Sarah says

      Posted on 5/18 at 3:46 pm

      The full cup is necessary for the kombucha to feed on. The longer you let your first fermentation run, the less sugar will be in the finished kombucha (in other words, you won’t be consuming all that sugar!)

  7. Fábio says

    Posted on 6/2 at 7:47 pm

    Hi Sarah. I’m from Brazil e a Kombucha lover. I’ve just enjoyed your recipe a lot. It’s fresh and delicious. I’ll taste it next time at home, when I’ll prepar my next liters of kombucha. Thanks and congrats for helping us. Bye!5 stars

    Reply
    • Sarah says

      Posted on 6/2 at 9:50 pm

      Happy to be of help! Enjoy! 😀

  8. Amy says

    Posted on 6/9 at 7:25 am

    Thanks – we’ve been making kombucha weekly with your instructions for months now!

    We’ve tried a couple other flavours but lemon ginger is definitely our favourite so we just stick with that now. We’ve played with the ratios and have settled on 3.5L kombucha from the first fermentation with 1.5 Tbsp honey, 1/4 cup lemon juice, and 100g frozen ginger grated on a microplane (we like it very gingery!)

    This also gives great carbonation; we use a mix of old GT kombucha bottles (the lids are holding up surprisingly well after months of use) and mason jars with canning lids & rings.

    Thank you!5 stars

    Reply
    • Sarah says

      Posted on 6/9 at 5:12 pm

      Thanks for letting us know what’s working for you! Also so great that those old bottles are working, nice was to recycle them!

  9. Kerry says

    Posted on 6/10 at 11:48 am

    Hi thanks for the recipes! Can I use finished wine bottles for the second fermentation – it seems a shame not to?

    Thanks

    Reply
    • Sarah says

      Posted on 6/10 at 5:33 pm

      Hi Kerry! Wine bottles won’t work well because they are not meant to withstand pressure.

  10. Tony Griffiths says

    Posted on 8/20 at 4:39 pm

    Hi Sarah
    Just made ginger lemon recipe, put to second firment
    Just wondered what’s best when filter?
    Do I mix all second firment ingredients together including yeast
    Settlement or strain off slowly leaving yeast at bottom of bottles?
    Thanks for recipes & guidance be lost without them
    Many thanks
    Tony

    Reply
    • Sarah says

      Posted on 8/20 at 9:15 pm

      You don’t need to strain it until it’s finished fermenting and you’re ready to drink it 😀

  11. Monique Minnie says

    Posted on 8/27 at 12:22 am

    Thanks for the recipes Sarah, you are the best! 🙂 I am going to do my 2nd ferm today of my first attempt at home made kombucha. I think I will put an orange slice in one bottle and ginger and lemon in another. I was wondering, do I need to leave the SCOBY covered in kombucha (left over from first ferm) so it doesn’t die? Just wondering how to care for it in between and how long you can keep it when not making kombucha? How long does a SCOBY last, and will it go off sitting in liquid or should it be refrigerated? Sorry for all the questions 🙂5 stars

    Reply
    • Sarah says

      Posted on 8/27 at 5:25 pm

      Hi Monique! I usually just start my next round of first fermentation right away, but if you don’t do that then follow these instructions for how to take a break from brewing.

  12. Monique Minnie says

    Posted on 8/29 at 3:15 am

    Hey Sarah, for the orange kombucha- is there a recipe somewhere? What else would you add besides the slice of orange per cup? Should I add honey too? 🙂 Thanks and hope you are keeping well!
    Ps- is there a way to set up getting an email notification once you have replied?

    Thanks!

    Reply
    • Sarah says

      Posted on 8/31 at 5:38 pm

      Hi Monique! Here is our orange kombucha recipe. You should be notified when I respond, but let me know if you’re not! Happy brewing 😀

  13. leni says

    Posted on 1/5 at 6:34 pm

    I’m wondering why even after 4/5 days mine is not carbonated. I added all the above ingredients to my 1st fermentation that was ready for its 2nd fermentation.

    Our apartment is about 21-23 degrees celcius inside. Do i perhaps need to add some more sugar do you think?

    I did spill a little on my hand during bottling and the lemon taste was delicious, so I have high hopes. I just really want it to be carbonated.

    Thanks 😀

    Reply
    • Sarah says

      Posted on 1/6 at 10:03 am

      Hi Leni! It could be the temperature, but here is a whole list of possible things to troubleshoot flat kombucha!

  14. Kyra says

    Posted on 1/9 at 4:45 pm

    can you open and close the glass bottles to check the carbonation levels? Or will that make it loose carbonation?

    Reply
    • Sarah says

      Posted on 1/10 at 6:45 pm

      It will temporarily remove some carbonation, but should be carbonated back up in a few hours! I actually recommend this. It’s called “burping” and helps to gauge carbonation while preventing explosions.

  15. Pam says

    Posted on 2/3 at 9:55 am

    For the recipe, is it 2 tsp of honey, etc. per bottle? Or do you the divide the two teaspoons among all the bottles for the second fermentation?

    Reply
    • Sarah says

      Posted on 2/3 at 11:13 am

      Just 2 tsp in total! 😀

  16. Denise says

    Posted on 2/4 at 5:46 pm

    Hi! I am in the middle of my first fermentation for my first kombucha batch ever. Question: could I use the store-bought kombucha bottles for my second fermentation? I washed them carefully and saved them because they seemed the perfect size and the screw tops seal very well.

    Reply
    • Sarah says

      Posted on 2/4 at 5:51 pm

      Yep those will work! 😀 They won’t hold in as much carbonation as the flip top bottles, but they do a pretty good job.

  17. Ceejay says

    Posted on 2/21 at 1:01 pm

    Thank you for so generously sharing your recipes with us. Easy to make and the results are delicious. My favorite so far is the ginger pepper, and I’ve tried most. One question, how do you prepare the fresh ginger? I’ve tried grating, but the microplane is too fine and a regular grater is too coarse, both seem to just mash the ginger–maybe my equipment is not sharp enough. Lately, I just cut coins and pound them–and the blender does nothing but create a stringy mess.

    Reply
    • Sarah says

      Posted on 2/21 at 10:35 pm

      I just use a microplane! You could also finely chop it up with a chef’s knife 😀

  18. Merijam says

    Posted on 3/12 at 12:13 pm

    Hello! I’ve been curious what to do with the bottled kombucha once the second fermentation is over? How long can it stay in the fridge before it goes bad?5 stars

    Reply
    • Sarah says

      Posted on 3/12 at 12:44 pm

      I just pop them in the fridge, where they’ll stay good for many months (more on the shelf life of kombucha here!)

  19. Sheila says

    Posted on 4/23 at 4:48 am

    Brilliant!5 stars

    Reply
  20. Sheri Correa says

    Posted on 5/12 at 1:24 pm

    Hey Sarah, thank you so much for your detailed instructions. I have a question about carbonation. At first Pi was getting none, so I waited 3 days before I burped them. Then the weather warmed up and they exploded all over the ceiling and me after 3 day. The next batch I burped the very next day and again was bathed in pieces of fruit. Should I put them in the fridge now ( it’s been 2 days for 2cd fermentation but is very carbonated already) . Thanks Sarah

    Reply
    • Sarah says

      Posted on 5/22 at 6:36 pm

      Hi Sheri! Yep, putting them in the fridge will help to get that carbonation out of the air in the bottle and into the liquid which should make them less explosive.

  21. Jane cleaver says

    Posted on 5/16 at 10:57 am

    Amazing recipe! This was my first ever attempt at kombucha and after carefully raising a bunch of Scobys I made this and it’s the bomb! Even my mother in law liked it after swearing she would never try, thank you so much xx5 stars

    Reply
  22. Sherry says

    Posted on 6/13 at 7:46 pm

    Is it OK to let your lemon and ginger kombucha age in a half gallon jar instead of in individual bottles?

    Reply
    • Sarah says

      Posted on 6/14 at 12:29 pm

      You can, it may just become more sour! It will likely not carbonate as well either.

  23. nadine says

    Posted on 7/11 at 3:52 am

    Hi Sarah, just about to start my first ever batch of Kombucha. I have opted for continuous brewing kit and have ordered 6 glass bottles. Once I have done the 2nd fermentation do they all have to be kept in the fridge? Only ask as I have such a small fridge and I wondered if they can be just put in the fridge as and when I’m going to drink them? If I burped them regularly would they be ok to leave out for a couple of weeks? I’m sure I’d drink a batch in a couple of weeks. Thanks!5 stars

    Reply
    • Sarah says

      Posted on 7/11 at 9:28 pm

      If you left them out for a few weeks the fermentation would continue, which would make the kombucha sour over time. I’d highly recommend keeping them in the fridge (so many in your case, brew smaller batches to fit them all in the fridge) 😀

  24. Sher says

    Posted on 7/31 at 7:31 pm

    I thought you shouldn’t use honey in kombucha due to bacteria it has in it.

    Reply
    • Sarah says

      Posted on 8/1 at 7:44 am

      You can use honey in the second fermentation, once the kombucha bacteria colony is strong enough to fight any potential bad guys 😀

  25. Timothy says

    Posted on 8/28 at 3:07 pm

    Hi Sarah.
    How do I apply yeast then?

    Reply
    • Sarah says

      Posted on 8/30 at 10:55 am

      You may want to check out our guide to the first fermentation!

  26. Jackie Relaford says

    Posted on 10/16 at 4:38 pm

    i would like to use ginger and lemon juices, what would the ratio be and how much for a 24 ounce bottle. if I use honey how much would I add to a 24 ounce bottle

    Reply
    • Sarah says

      Posted on 10/17 at 2:23 pm

      I would probably do 2 teaspoons of each juice for a 24 oz bottle, along with 1 to 2 teaspoons of honey.

  27. Nina says

    Posted on 1/19 at 9:53 pm

    This was my first attempt at Kombucha, and it tastes AMAZING! The lemon flavor adds lovely tartness, and the ginger lends zing and a mule kick! Very refreshing!5 stars

    Reply
  28. Abby says

    Posted on 2/22 at 1:48 pm

    Hi ,
    I will attempt to make my own kombucha.
    I live in Florida , so after I put my own sweetener and keep it in a dark place . You mentioned 3 to 10 days, I would like to avoid an explosion. should I check in 5 days?

    Reply
    • Sarah Bond says

      Posted on 2/22 at 2:50 pm

      I would check every 1 to 2 days if it’s warm where you are!

  29. Meredith says

    Posted on 4/15 at 4:42 pm

    Can you drink the kombucha in the plastic test bottle?

    Reply
    • Sarah Bond says

      Posted on 4/16 at 5:21 pm

      Yep that should be fine! 😀

  30. Joe Mroz says

    Posted on 4/15 at 4:59 pm

    I never tried a ‘second fermentation’ before and wondered how to make flavours. Thanks! ps for vegan version substitute sugar for honey or replace honey with sugar5 stars

    Reply
  31. Samuel Staples says

    Posted on 6/24 at 7:31 pm

    First time making at home Kombucha, for second fermentation, how full should the bottles be? I stopped just before the neck on swing top brewer’s bottles. Can I fill them up the neck, or will this cause more of a chance for explosion?
    Thank you.

    Reply
    • Sarah Bond says

      Posted on 6/27 at 12:48 pm

      I like to stop right at the base of the neck to minimize explosion risk! 😀

  32. DEB says

    Posted on 7/23 at 3:50 pm

    What is the difference between this and the ginger beer we used to make as kids? Apart from a few tea bags.

    Reply
    • Sarah Bond says

      Posted on 7/23 at 4:38 pm

      There are a few different fermentations it could have been! “Gingerbug” is common, and is usually just ginger. Kombucha is fermented using tea!

  33. Talia says

    Posted on 8/1 at 6:06 pm

    Hi! Can you use maple syrup instead of honey?

    Reply
    • Sarah Bond says

      Posted on 8/2 at 10:00 am

      Yes, maple syrup works well in this kombucha flavor!

  34. Melanie says

    Posted on 11/11 at 3:39 pm

    Hello. Would it be okay to use bottle lemon juice in a pinch?5 stars

    Reply
    • Sarah Bond says

      Posted on 11/14 at 5:12 pm

      Yep that should be fine!

  35. tonia says

    Posted on 5/6 at 3:20 am

    I love Lavender, how do I use it in Kombucha?

    Reply
    • Sarah Bond says

      Posted on 5/8 at 11:02 am

      I love lavender buch! Here’s our guide to using lavender in kombucha 🙂

  36. Shawn says

    Posted on 5/19 at 12:51 pm

    on the second fermentation am I able to use stevia or other lower carb flavorings with fruit?5 stars

    Reply
    • Sarah Bond says

      Posted on 5/19 at 3:52 pm

      Yes! Sugar alternatives are okay to use in the second fermentation 😀

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