This Lemon Ginger Kombucha recipe is a classic citrusy flavor, perfect for your homemade kombucha!
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!)
There are two main fermentation phases when making homemade kombucha:
- First Fermentation: This is when you transform sweet tea into tart and delicious kombucha (see our comprehensive guide to homemade kombucha here)
- 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).
How to Make Lemon Ginger Kombucha
Making your own Lemon Ginger Kombucha is super easy. The process goes something like this:
- Prep: Juice the lemons and finely chop or grate the ginger.
- Bottle: Add kombucha, lemon juice, ginger, and honey to fermentation bottles.
- Ferment: For 3 to 10 days, until it reaches the carbonation level you like.
- Enjoy: Chill in the fridge before serving.
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
Nutrition Information
More Kombucha Flavors To Try
Here are a few more of our favorite kombucha flavors (or check out our all-time favorite flavors here)
Zingy Raspberry Kombucha
A copycat inspired by the zingy Trilogy kombucha! (Recipe on our sister site, BrewBuch.com).
Chia Seed Kombucha
My favorite addition to kombucha...chia seeds! (Recipe on our sister site, BrewBuch.com).
Petra says
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?
Sarah says
Yes! That would work! 😀
shannon o'mara says
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!!
Sarah Bond says
Great question, Shannon! It’s not necessary to do the second ferm. It’s just for added flavor and carbonation. Enjoy! 😀
Kombucha says
I just love ginger. So delicious
Jimmy says
Can I drink the resulting liquid after producing my scoby? It smells mildly “apple cidery”.
Thanks!
Sarah says
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!
Judy Keating says
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?
Sarah says
Yum enjoy! I have a blackberry vanilla recipe here you might enjoy and get some ideas from 😀
Nathan says
Would halfing the sugar in the first fermentation be an option. Or is the full cup necessary? Thanks!
Sarah says
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!)
Fábio says
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!
Sarah says
Happy to be of help! Enjoy! 😀
Amy says
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!
Sarah says
Thanks for letting us know what’s working for you! Also so great that those old bottles are working, nice was to recycle them!
Kerry says
Hi thanks for the recipes! Can I use finished wine bottles for the second fermentation – it seems a shame not to?
Thanks
Sarah says
Hi Kerry! Wine bottles won’t work well because they are not meant to withstand pressure.
Tony Griffiths says
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
Sarah says
You don’t need to strain it until it’s finished fermenting and you’re ready to drink it 😀
Monique Minnie says
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 🙂
Sarah says
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.
Monique Minnie says
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!
Sarah says
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 😀
leni says
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 😀
Sarah says
Hi Leni! It could be the temperature, but here is a whole list of possible things to troubleshoot flat kombucha!
Kyra says
can you open and close the glass bottles to check the carbonation levels? Or will that make it loose carbonation?
Sarah says
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.
Pam says
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?
Sarah says
Just 2 tsp in total! 😀
Denise says
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.
Sarah says
Yep those will work! 😀 They won’t hold in as much carbonation as the flip top bottles, but they do a pretty good job.
Ceejay says
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.
Sarah says
I just use a microplane! You could also finely chop it up with a chef’s knife 😀
Merijam says
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?
Sarah says
I just pop them in the fridge, where they’ll stay good for many months (more on the shelf life of kombucha here!)
Sheila says
Brilliant!
Sheri Correa says
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
Sarah says
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.
Jane cleaver says
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 xx
Sherry says
Is it OK to let your lemon and ginger kombucha age in a half gallon jar instead of in individual bottles?
Sarah says
You can, it may just become more sour! It will likely not carbonate as well either.
nadine says
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!
Sarah says
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) 😀
Sher says
I thought you shouldn’t use honey in kombucha due to bacteria it has in it.
Sarah says
You can use honey in the second fermentation, once the kombucha bacteria colony is strong enough to fight any potential bad guys 😀
Timothy says
Hi Sarah.
How do I apply yeast then?
Sarah says
You may want to check out our guide to the first fermentation!
Jackie Relaford says
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
Sarah says
I would probably do 2 teaspoons of each juice for a 24 oz bottle, along with 1 to 2 teaspoons of honey.
Nina says
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!