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glass of orange ginger and turmeric kombucha on silver tray

Anti-Inflammatory & Gut-Healing Ginger & Turmeric Kombucha

This anti-inflammatory and gut-healing Ginger and Turmeric Kombucha is an easy second ferment that adds probiotics and pain-relieving benefits to your diet!

CourseDrinks
CuisineFood As Medicine
Prep Time 5 minutes
Total Time 5 minutes
Author Lindsey Dietz

Ingredients

  • finished kombucha
  • 1-liter swing top bottles
  • 1tablespoonfreshly chopped ginger per bottle or jar
  • 1tablespoonfreshly chopped turmeric root per bottle or jar

Instructions

  1. First, transfer finished kombucha from your fermenting vessel into swing-top bottles or jars.
  2. Next, add 1 tablespoon of both ginger and turmeric to EACH bottle (or jar). So, if you're flavoring 4 bottles, you'll need 4 tablespoons of each.
  3. Close or seal the bottles/jars.
  4. Leave them for 24 to 48 hours for this "second ferment".
  5. Taste and transfer to the fridge when you like the taste.
  6. You can strain out the turmeric and ginger bits when you pour by using a small mesh strainer like this.