Pepper ginger kombucha in bottles

Ginger Pepper Kombucha

Looking for an exciting new flavor to try out on your homemade kombucha? This Ginger Pepper Kombucha recipe takes classic ginger kombucha and gives it a spicy kick!
Course Beverages (Non-Alcoholic)
Keyword ginger kombucha, pepper kombucha, spicy kombucha
Diet Dairy-Free, Gluten-Free, Vegetarian
Time 60 minutes or more
Prep Time 3 days
Cook Time 3 days
Servings 8 cups
Calories 50kcal
Author Sarah Bond


  • ½ gallon kombucha from a first fermentation this is not storebought kombucha, 1.9 L
  • 2 1-inch thumbs ginger peeled
  • ¼ cup honey 60 g
  • 2 Tbsp brown sugar 15 g
  • ½ jalapeno, chili, or habenero pepper thinly sliced


  • Puree: Add ginger, honey, sugar, and about 1/2 cup of the kombucha to a blender, blitzing until smooth. Pour through a wire mesh sieve to remove ginger fibers, collecting the juice.
  • Bottle: Transfer remaining kombucha into fermentation bottles*, leaving about 3 inches empty at the top. Evenly divide ginger juice into bottles, then add pepper slices to each (about 2 slices per cup of kombucha). 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: Strain the kombucha to remove fibers and pepper (optional), then chill in the fridge before serving. Can be stored in the fridge, tightly sealed, for several weeks.


*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.


Serving: 1cup (differs by fermentation length) | Calories: 50kcal | Carbohydrates: 12g | Sodium: 10mg | Sugar: 10g