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1. Shard Calculation

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Response:

Calculated Shard: 150 (from laksa159)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa150.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552","crawl_time":1776386848,"first_indexed_time":1507679398,"http_code":200,"src_unparsed":"com,thekitchn!www,\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552 s443","src_root_hash":"1151582128824893550","history_drop_reason":null,"meta_title":"Ginger Kombucha Recipe (Spicy and Fresh) | The Kitchn","meta_descriptions":["Add a punch to your homemade kombucha by adding thin rounds of ginger and if you want it fairly spicy, grate it."],"attrs_boilerpipe_text":"Recipes\nBeverages\nEmma Christensen\nEmma Christensen\nEmma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out  her website for more cooking stories\nupdated\nJul 29, 2023\nCook Mode+\nSave this to your Recipe Box — so everything you want to cook is in one place!\nWe\nindependently\nselect these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\nKombucha and ginger are a dynamic duo of superhero proportions. Kombucha is delightfully tart and fizzy; ginger brings a warm and spicy side-kick punch.\nI’ve been brewing batches of\nkombucha\nfor years now, and I’ve spent many\nmany\nof 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.\nThis recipe makes\na fairly spicy, tongue-tingling ginger kombucha\n— that’s the way I like it! If you’re not as big a fan of in-your-face ginger action, try\nslicing the ginger\ninto thin rounds instead of grating it. I find this infuses the kombucha with a pleasant gingery flavor without the ensuing spicy blast. (Plus, the ginger slices become\npickled\nand you can use them for\nother things\n.) If by contrast, you try this recipe and think it could use even\nmore\nginger, then increase the amount of ginger per bottle.\nWhere To Buy Fresh Ginger\nI also encourage you to find the\nfreshest ginger\npossible. If your ginger kombucha doesn’t have quite the punch you were hoping for, this is what will make the difference. If you can get\nginger\nat your farmers market, definitely buy it there. If not, I’ve found that the ginger sold at Asian markets is often fresher and juicier than the ginger I pick up at there regular chain grocery stores.\nThe recipe below assumes that you’re already familiar with the basics of brewing kombucha. If you’re not yet familiar but you’re eager to try, that’s awesome! Take a look at our basic tutorial before you launch into this recipe:\nIngredients\n3 1\/2\nquarts\nwater\n1\ncup\nwhite sugar\n4\nbags\nblack tea (or 1 tablespoon loose tea)\n4\nbags\ngreen tea (or 1 tablespoon loose tea)\n2\ncups\npre-made unflavored kombucha (from your last homemade batch or store-bought)\n1\nscoby\nper fermentation jar\n2- to 3-inch piece fresh ginger (see Recipe Note)\nEquipment\nSix 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles\nBring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. (Alternatively, you can speed this up by boiling only half the water, letting the tea steep, and then cooling it down with the remaining water.)\nOnce the tea is cool, remove the tea bags (or strain out the loose tea). Stir in the pre-made kombucha. (This makes the tea acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)\nPour the mixture into a 1-gallon glass jar and gently slide the scoby on top with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. (You can divide this between several jars instead of one big one, but each jar will need its own scoby.)\nKeep the fermenting kombucha at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.\nAfter 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.\nWith clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. If you're planning to make another batch of kombucha right away, measure out your starter tea from this batch of kombucha and set it aside for the next batch.\nScrub the ginger clean, but don't bother peeling it. Grate it finely on a microplane or chop it finely in a food processor; be sure to catch any juices that collect. You should have 1 1\/2 to 2 tablespoons of ginger puree and juice. Divide the ginger evenly between all your bottles. (Personally, I love about 1 teaspoon of ginger per bottle!)\nPour the fermented kombucha (straining, if desired) into the bottles using a small funnel. Leave about an inch of head room in each bottle. Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. If you bottled in plastic bottles, the kombucha is carbonated when the bottles are rock-solid; if you bottled in glass, intermittently open one of the bottles to check the carbonation (it will re-carbonate quickly once you put the cap back on).\nOnce carbonated, refrigerate the kombucha for at least 4 hours to chill it down. The kombucha will keep in the refrigerator for several weeks. If desired, strain the kombucha as you serve it to catch any bits of ginger pulp.\nRecipe Notes\nAdd Some Fruit!\nFruit makes ginger kombucha even more awesome, if you can believe it. If you have some fresh peaches, strawberries, or any other ripe, delicious fruit hanging around your kitchen, chop them up and add them along with the ginger. When using fruit, I usually let everything hang out in a clean canning jar for a few days to infuse, then strain and bottle — it's easier than straining out the fruit when you pour.\nFiled in:\nMore to Love from The Kitchn\nWinter Pimm’s Punch\nIt's refreshingly tart and delicately sweet, with a soft background of warm spices.\nArlyn Osborne\nDec 9, 2021\n4 Best Methods to Keep Mashed Potatoes Warm\nSo you’re making Thanksgiving dinner for 20 people and you’re wondering whether you can make the mashed potatoes ahead of time and keep them warm. The answer is yes! Here are four foolproof methods to keep your mashed potatoes warm (or reheat the mashed potatoes you made yesterday). The method you use is up to you; use the one that works best for you and your schedule.\nFaith Durand\nJan 4, 2024\nThis Homemade Eggnog Is So Much Better Than Any Carton\nOh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly? This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs.\nEmma Christensen\nDec 21, 2024\nThis German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink\nFor the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix.\nLily Kelting\nDec 7, 2025\nThis Classic Mint Julep Is the Perfect Cocktail for a Hot Summer Day\nThe mint julep — a combination of bourbon, fresh mint, sugar, and ice — is a simple, classic cocktail. Traditionally served in a silver cup that gets beautifully frosty on the outside from copious amounts of crushed ice, it’s perfect for sipping on hot summer days (even if you’re not watching the Kentucky Derby).You may associate mint juleps with the Kentucky Derby and those cute silver cups, but it actually has a much longer history.\nChristine Gallary\nMay 8, 2024","attrs_markdown":"![PxPixel](https:\/\/www.thekitchn.com\/jAYekY18\/xhr\/api\/v1\/collector\/noScript.gif?appId=PXjAYekY18)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[Newsletter](https:\/\/www.thekitchn.com\/email)\n\n[Join for free](https:\/\/www.thekitchn.com\/join)[Sign In](https:\/\/www.thekitchn.com\/sign-in)\n\n- [Dinner Tonight](https:\/\/www.thekitchn.com\/collection\/dinner)\n  [See all Dinner](https:\/\/www.thekitchn.com\/collection\/dinner)\n  \n  Editor Faves\n  \n  - [Our Most Popular Dinner Recipes](https:\/\/www.thekitchn.com\/most-popular-dinner-recipes-23749145)\n  - 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She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories\n\nupdated Jul 29, 2023\n\n[(13)](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552)\n\n![A glass of ginger kombucha, garnished with an orange slice, with two more glasses in the background](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nCredit: [Emma Christensen](https:\/\/www.apartmenttherapy.com\/authors\/echristensen)\n\n[Makes1 gallon](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#post-recipe-11281)\n\nCook Mode+\n\nSave\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nSend to Me\n\nPrint\n\nShare\n\n[Jump to Recipe](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#post-recipe-11281)\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fill,g_center,w_730,h_913\/k%2Farchive%2F379815d7a31cdb4d711bd12b3b6bd3bdbb19e5b2)\n\nCredit: [Emma Christensen](https:\/\/www.apartmenttherapy.com\/authors\/echristensen)\n\nKombucha and ginger are a dynamic duo of superhero proportions. Kombucha is delightfully tart and fizzy; ginger brings a warm and spicy side-kick punch.\n\nI’ve been brewing batches of [kombucha](https:\/\/www.thekitchn.com\/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858) 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.\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_1022\/k%2Farchive%2F359e7a88a604bbafc7ed2682a23a7ac50ac11e11)\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2Farchive%2F359e7a88a604bbafc7ed2682a23a7ac50ac11e11)\n\nCredit: [Emma Christensen](https:\/\/www.apartmenttherapy.com\/authors\/echristensen)\n\nThis recipe makes **a fairly spicy, tongue-tingling ginger kombucha** — that’s the way I like it! If you’re not as big a fan of in-your-face ginger action, try [slicing the ginger](https:\/\/www.thekitchn.com\/how-to-peel-and-mince-fresh-ginger-cooking-lessons-from-the-kitchn-182774) into thin rounds instead of grating it. I find this infuses the kombucha with a pleasant gingery flavor without the ensuing spicy blast. (Plus, the ginger slices become [pickled](https:\/\/www.thekitchn.com\/how-to-pickle-ginger-234166) and you can use them for [other things](https:\/\/www.thekitchn.com\/five-ways-to-eat-fresh-ginger-99287).) If by contrast, you try this recipe and think it could use even *more* ginger, then increase the amount of ginger per bottle.\n\n## Where To Buy Fresh Ginger\nI also encourage you to find the [freshest ginger](https:\/\/www.thekitchn.com\/5-useful-things-to-know-about-fresh-ginger-228200) possible. If your ginger kombucha doesn’t have quite the punch you were hoping for, this is what will make the difference. If you can get [ginger](https:\/\/www.thekitchn.com\/3-tips-for-buying-and-storing-fresh-ginger-228479) at your farmers market, definitely buy it there. If not, I’ve found that the ginger sold at Asian markets is often fresher and juicier than the ginger I pick up at there regular chain grocery stores.\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_1022\/k%2Farchive%2F5cfe05d543cfdfdcb2da2f9c9fe878e8c99f90d9)\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,w_730\/k%2Farchive%2F5cfe05d543cfdfdcb2da2f9c9fe878e8c99f90d9)\n\nCredit: [Emma Christensen](https:\/\/www.apartmenttherapy.com\/authors\/echristensen)\n\nThe recipe below assumes that you’re already familiar with the basics of brewing kombucha. If you’re not yet familiar but you’re eager to try, that’s awesome! Take a look at our basic tutorial before you launch into this recipe:\n\n### → [How To Make Kombucha Tea at Home](https:\/\/www.thekitchn.com\/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858)\n[Comments](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552)\n\n[(13)](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552)\n\n[Read reviews\\!](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552)\n\n## Ginger Kombucha\nMakes 1 gallon\n\n#### Nutritional Info\nView\n\n- low-fat\n- shellfish-free\n- pescatarian\n- egg-free\n- low-potassium\n- vegetarian\n- low-sodium\n- fish-free\n- vegan\n- peanut-free\n- tree-nut-free\n- pork-free\n- kidney-friendly\n- no-oil-added\n- dairy-free\n- wheat-free\n- soy-free\n- red-meat-free\n- gluten-free\n\nPer serving, based on 6 servings. (% daily value)\n\n- Calories 141\n- Fat 0\\.0 g (0.0%)\n- Saturated 0\\.0 g (0.0%)\n- Carbs 36\\.1 g (12.0%)\n- Fiber 0\\.0 g (0.2%)\n- Sugars 34\\.0 g\n- Protein 0\\.0 g (0.1%)\n- Sodium 26\\.2 mg (1.1%)\n\n[![Powered by Edamam](https:\/\/developer.edamam.com\/images\/badge.png)](https:\/\/www.edamam.com\/ \"Powered by Edamam\")\n\n### Ingredients\n- 3 1\/2\n  quarts\n  \n  water\n- 1\n  cup\n  \n  white sugar\n- 4\n  bags\n  \n  black tea (or 1 tablespoon loose tea)\n- 4\n  bags\n  \n  green tea (or 1 tablespoon loose tea)\n- 2\n  cups\n  \n  pre-made unflavored kombucha (from your last homemade batch or store-bought)\n- 1\n  scoby\n  \n  per fermentation jar\n- 2- to 3-inch piece fresh ginger (see Recipe Note)\n\n[Shop Recipe](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552)\n\n#### Equipment\n- Six 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles\n\n### Instructions\n1. Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. (Alternatively, you can speed this up by boiling only half the water, letting the tea steep, and then cooling it down with the remaining water.)\n2. Once the tea is cool, remove the tea bags (or strain out the loose tea). Stir in the pre-made kombucha. (This makes the tea acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)\n3. Pour the mixture into a 1-gallon glass jar and gently slide the scoby on top with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. (You can divide this between several jars instead of one big one, but each jar will need its own scoby.)\n4. Keep the fermenting kombucha at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.\n5. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.\n6. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. If you're planning to make another batch of kombucha right away, measure out your starter tea from this batch of kombucha and set it aside for the next batch.\n7. Scrub the ginger clean, but don't bother peeling it. Grate it finely on a microplane or chop it finely in a food processor; be sure to catch any juices that collect. You should have 1 1\/2 to 2 tablespoons of ginger puree and juice. Divide the ginger evenly between all your bottles. (Personally, I love about 1 teaspoon of ginger per bottle!)\n8. Pour the fermented kombucha (straining, if desired) into the bottles using a small funnel. Leave about an inch of head room in each bottle. Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. If you bottled in plastic bottles, the kombucha is carbonated when the bottles are rock-solid; if you bottled in glass, intermittently open one of the bottles to check the carbonation (it will re-carbonate quickly once you put the cap back on).\n9. Once carbonated, refrigerate the kombucha for at least 4 hours to chill it down. The kombucha will keep in the refrigerator for several weeks. If desired, strain the kombucha as you serve it to catch any bits of ginger pulp.\n\n### Recipe Notes\n**Add Some Fruit\\!** Fruit makes ginger kombucha even more awesome, if you can believe it. If you have some fresh peaches, strawberries, or any other ripe, delicious fruit hanging around your kitchen, chop them up and add them along with the ginger. When using fruit, I usually let everything hang out in a clean canning jar for a few days to infuse, then strain and bottle — it's easier than straining out the fruit when you pour.\n\n#### Featured in\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300\/k%2FPhoto%2FSeries%2F2023-11-how-to-make-kimchi%2Fhow-to-make-kimchi-266)\n\n[30 Essential Fermented Foods You’ve Got to Try](https:\/\/www.thekitchn.com\/best-fermented-food-recipes-229599)\n\nRecipe Roundup\n\n[Kristin Appenbrink](https:\/\/www.thekitchn.com\/authors\/kristin-appenbrink)\n\n[See More Recipes](https:\/\/www.thekitchn.com\/recipes)\n\nReviews (13)\n\nFiled in:\n\n[Recipes](https:\/\/www.thekitchn.com\/recipes)\n\n[recipe](https:\/\/www.thekitchn.com\/collection\/recipe)\n\n[beverages](https:\/\/www.thekitchn.com\/collection\/beverages)\n\n[drinks](https:\/\/www.thekitchn.com\/collection\/drinks)\n\n[healthy living](https:\/\/www.thekitchn.com\/collection\/healthy-living)\n\n## More to Love from The Kitchn\n![White hot chocolate in a clear glass mug, with foam on top, and white star shaped pieces of white chocolate for a garnish](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-12-White-Hot-Chocolate%2Fwhite-hot-chocolate)\n\n[White Hot Chocolate](https:\/\/www.thekitchn.com\/white-hot-chocolate-recipe-23261312)\n\nIt's endlessly customizable.\n\nAmanda Gryphon\n\nDec 13, 2021\n\n![Iced Vietnamese coffee in two glasses with spoons on a patterned tray.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2FVietnamese_Food_Any_Day_Vietnamese_Coffee)\n\n[Andrea Nguyen's Vietnamese Iced Coffee Is the Sweetest Pick-Me-Up](https:\/\/www.thekitchn.com\/vietnamese-iced-coffee-23183745)\n\nIt's a delicious heart thumper.\n\nAndrea Nguyen\n\nJun 22, 2021\n\n![a pink, creamy, watermelon smoothie with a slice of watermelon as a garnish, and some slices of watermelon scattered around the glass.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2022-05-Watermelon-Smoothie%2Fwatermelonsmoothie3)\n\n[This Watermelon Smoothie Is the Tangy-Sweet Refresher Your Summer Needs](https:\/\/www.thekitchn.com\/watermelon-smoothie-recipe-23309953)\n\nIt will be a go-to all summer long.\n\nAmanda Gryphon\n\nJul 21, 2023\n\n![Two coupe glasses with harvest cocktail, cinnamon sugar rim and apple garnishes.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-09-harvest-manhattan-cocktail%2Fharvest-manhattan-552_1)\n\n[This Harvest Manhattan Is the Perfect After-Dinner Drink](https:\/\/www.thekitchn.com\/harvest-manhattan-cocktail-recipe-23575685)\n\nIt's all about the sugared pumpkin-pie spice rim.\n\nChristine Gallary\n\nSep 7, 2023\n\n![Ginger tea in mug.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-01-How-to-Make-Ginger-Tea%2FHow-To-Make-Ginger-Tea-825)\n\n[This Soothing Ginger Tea Is Going to Make Winter So Much Better](https:\/\/www.thekitchn.com\/ginger-tea-recipe-23471621)\n\nA spicy, soothing beverage that's best enjoyed with a squeeze of lemon juice and a drizzle of honey — and your feet up on the couch.\n\nSheela Prakash\n\nJan 15, 2023\n\n![two glasses of pimms winter punch next to a pitcher](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-12-Winter-Pimms-Punch%2F2021-11-30_ATK13338_2021-12-Winter-Pimms-Punch)\n\n[Winter Pimm’s Punch](https:\/\/www.thekitchn.com\/winter-pimms-punch-recipe-23252874)\n\nIt's refreshingly tart and delicately sweet, with a soft background of warm spices.\n\nArlyn Osborne\n\nDec 9, 2021\n\n![Ginger syrup in a glass pitcher, in front a mojito, with a piece of ginger in front](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-10-Ginger-Syrup%2Fginger-syrup-2)\n\n[This 3-ingredient Ginger Syrup Is the Secret to Better Cocktails](https:\/\/www.thekitchn.com\/ginger-syrup-recipe-23229969)\n\nThis spicy-sweet syrup is perfect for cocktails, mocktails, or even drizzling over fruit salad.\n\nChristine Gallary\n\nOct 28, 2021\n\n![Mashed potatoes in slow cooker.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2Fb2e8077301395c3d5a47b256a2c02b5b116e794e-cropped)\n\n[4 Best Methods to Keep Mashed Potatoes Warm](https:\/\/www.thekitchn.com\/how-to-keep-mashed-potatoes-warm-cooking-lessons-from-the-kitchen-69010)\n\nSo you’re making Thanksgiving dinner for 20 people and you’re wondering whether you can make the mashed potatoes ahead of time and keep them warm. The answer is yes! Here are four foolproof methods to keep your mashed potatoes warm (or reheat the mashed potatoes you made yesterday). The method you use is up to you; use the one that works best for you and your schedule.\n\nFaith Durand\n\nJan 4, 2024\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-06-dels-slushies%2FKitchn_DelsSlushie_548)\n\n[These 2-Ingredient Lemon Slushies Will Keep You Cool All Summer Long](https:\/\/www.thekitchn.com\/lemon-slushies-recipe-23173267)\n\nA few smart tricks make them extra creamy.\n\nLauren Radel\n\nJun 17, 2021\n\n![A Tea Hot Toddy in a clear glass mug with a cinnamon stick and a lemon slice.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-11-Tea-Hot-Toddy%2Fhot-toddy-2)\n\n[Cozy Up to This Sweet and Spicy Tea Hot Toddy](https:\/\/www.thekitchn.com\/tea-hot-toddy-recipe-23244824)\n\nIt's our favorite way to warm up this season.\n\nSheela Prakash\n\nNov 10, 2021\n\n![angled shot of two glasses of eggnog](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-12-homemade-eggnog%2Fhomemade-eggnog-033)\n\n[This Homemade Eggnog Is So Much Better Than Any Carton](https:\/\/www.thekitchn.com\/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298)\n\nOh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly? This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs.\n\nEmma Christensen\n\nDec 21, 2024\n\n![Head on view of two glass mugs of buttered apple cider topped with whipped cream and cinnamon sticks resting in the cups.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-10-buttered-apple-cider%2Fbuttered-apple-cider-221)\n\n[“Buttered Apple Cider” Is the Best Way to Get in the Thanksgiving Spirit](https:\/\/www.thekitchn.com\/buttered-apple-cider-recipe-23605279)\n\nPsst, there’s brown butter.\n\nKristina Razon\n\nNov 17, 2023\n\n![Two clear mugs filled with dark red beverage, garnished with orange peels and spices, beside pinecones.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-gluhwein%2Fgluhwein-700)\n\n[This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https:\/\/www.thekitchn.com\/recipe-german-gluhwein-238371)\n\nFor the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix.\n\nLily Kelting\n\nDec 7, 2025\n\n![Glasses of watermelon lemonade with ice, lemon slices, and watermelon wedges.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2F07-2022-watermelon-lemonade%2Fwatermelon-lemonade3)\n\n[Watermelon Lemonade Tastes Like Summer](https:\/\/www.thekitchn.com\/watermelon-lemonade-recipe-23386915)\n\nIt's the only thing I want to drink right now\\!\n\nKelli Foster\n\nJul 11, 2022\n\n![mint julep in a glass with mint on the bottom and top](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-03-mint-julep%2Fmint-julep_003_b9bd96_cropped)\n\n[This Classic Mint Julep Is the Perfect Cocktail for a Hot Summer Day](https:\/\/www.thekitchn.com\/mint-julep-recipe-23521957)\n\nThe mint julep — a combination of bourbon, fresh mint, sugar, and ice — is a simple, classic cocktail. Traditionally served in a silver cup that gets beautifully frosty on the outside from copious amounts of crushed ice, it’s perfect for sipping on hot summer days (even if you’re not watching the Kentucky Derby).You may associate mint juleps with the Kentucky Derby and those cute silver cups, but it actually has a much longer history.\n\nChristine Gallary\n\nMay 8, 2024\n\n![Cream Cheese Cookies on cooling rack](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-08-cream-cheese-cookies%2Fcream-cheese-cookies-020-horizontal)\n\n[Unbelievably Soft & Tangy Cream Cheese Cookies](https:\/\/www.thekitchn.com\/cream-cheese-cookies-recipe-23424419)\n\nSugar cookie meets cheesecake.\n\nKelli Foster\n\nOct 5, 2022\n\n[The wordmark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\nMore From Us\n\n- [Our Team](https:\/\/www.thekitchn.com\/team)\n- [About Us](https:\/\/www.thekitchn.com\/about\/about-us)\n- [Contact](https:\/\/www.thekitchn.com\/about\/contact)\n- [Site Map](https:\/\/www.thekitchn.com\/sitemap)\n\nFollow along\n\nGET ON THE LIST\n\nOur daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more.\n\n[The logomark and logotype for the Apartment Therapy brand.](https:\/\/www.apartmenttherapy.com\/)\n\n[The logomark and logotype for the Kitchn brand.](https:\/\/www.thekitchn.com\/)\n\n[The logomark and logotype for the Cubby brand.](https:\/\/www.cubbyathome.com\/)\n\n[The logomark for the Dorm Therapy brand.](https:\/\/www.dormtherapy.com\/)\n\nAT Media's Family of Brands\n\n[Logo for the corporate Apartment Therapy Media brand.](https:\/\/www.apartmenttherapymedia.com\/)\n\n- [About AT Media](https:\/\/www.apartmenttherapymedia.com\/about-us\/our-story)\n- [Jobs](https:\/\/www.apartmenttherapymedia.com\/jobs\/)\n- [Partner with Us](https:\/\/www.apartmenttherapymedia.com\/partner-with-us\/homemade-studios)\n\n© 2026 Apartment Therapy, LLC \/ [Terms of Use](https:\/\/www.thekitchn.com\/about\/terms)[Privacy Policy](https:\/\/www.thekitchn.com\/about\/privacy-policy)[EU and US State Data Subject Requests](https:\/\/privacyportal.onetrust.com\/webform\/aca0e9e8-93f2-47a5-ba3f-00029564ca26\/2828b2f1-a01b-4c03-b487-2e8d4ffd63f3)[Manage Preferences](https:\/\/www.thekitchn.com\/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552)","attrs_readable_markdown":"- [Recipes](https:\/\/www.thekitchn.com\/recipes)\n- [Beverages](https:\/\/www.thekitchn.com\/collection\/beverages)\n\n![Emma Christensen](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\n[Emma Christensen](https:\/\/www.thekitchn.com\/authors\/emma-christensen)\n\n[Emma Christensen](https:\/\/www.thekitchn.com\/authors\/emma-christensen)\n\nEmma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories\n\nupdated Jul 29, 2023\n\n![A glass of ginger kombucha, garnished with an orange slice, with two more glasses in the background](data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)\n\nCook Mode+\n\nSave this to your Recipe Box — so everything you want to cook is in one place\\!\n\nWe [independently](https:\/\/www.thekitchn.com\/about\/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fill,g_center,w_730,h_913\/k%2Farchive%2F379815d7a31cdb4d711bd12b3b6bd3bdbb19e5b2)\n\nKombucha and ginger are a dynamic duo of superhero proportions. Kombucha is delightfully tart and fizzy; ginger brings a warm and spicy side-kick punch.\n\nI’ve been brewing batches of [kombucha](https:\/\/www.thekitchn.com\/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858) 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.\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_1022\/k%2Farchive%2F359e7a88a604bbafc7ed2682a23a7ac50ac11e11)\n\nThis recipe makes **a fairly spicy, tongue-tingling ginger kombucha** — that’s the way I like it! If you’re not as big a fan of in-your-face ginger action, try [slicing the ginger](https:\/\/www.thekitchn.com\/how-to-peel-and-mince-fresh-ginger-cooking-lessons-from-the-kitchn-182774) into thin rounds instead of grating it. I find this infuses the kombucha with a pleasant gingery flavor without the ensuing spicy blast. (Plus, the ginger slices become [pickled](https:\/\/www.thekitchn.com\/how-to-pickle-ginger-234166) and you can use them for [other things](https:\/\/www.thekitchn.com\/five-ways-to-eat-fresh-ginger-99287).) If by contrast, you try this recipe and think it could use even *more* ginger, then increase the amount of ginger per bottle.\n\nWhere To Buy Fresh Ginger\n\nI also encourage you to find the [freshest ginger](https:\/\/www.thekitchn.com\/5-useful-things-to-know-about-fresh-ginger-228200) possible. If your ginger kombucha doesn’t have quite the punch you were hoping for, this is what will make the difference. If you can get [ginger](https:\/\/www.thekitchn.com\/3-tips-for-buying-and-storing-fresh-ginger-228479) at your farmers market, definitely buy it there. If not, I’ve found that the ginger sold at Asian markets is often fresher and juicier than the ginger I pick up at there regular chain grocery stores.\n\n![Post Image](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:eco,c_fit,w_730,h_1022\/k%2Farchive%2F5cfe05d543cfdfdcb2da2f9c9fe878e8c99f90d9)\n\nThe recipe below assumes that you’re already familiar with the basics of brewing kombucha. If you’re not yet familiar but you’re eager to try, that’s awesome! Take a look at our basic tutorial before you launch into this recipe:\n\n### Ingredients\n- 3 1\/2\n  quarts\n  \n  water\n- 1\n  cup\n  \n  white sugar\n- 4\n  bags\n  \n  black tea (or 1 tablespoon loose tea)\n- 4\n  bags\n  \n  green tea (or 1 tablespoon loose tea)\n- 2\n  cups\n  \n  pre-made unflavored kombucha (from your last homemade batch or store-bought)\n- 1\n  scoby\n  \n  per fermentation jar\n- 2- to 3-inch piece fresh ginger (see Recipe Note)\n\n#### Equipment\n- Six 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles\n\n1. Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. (Alternatively, you can speed this up by boiling only half the water, letting the tea steep, and then cooling it down with the remaining water.)\n2. Once the tea is cool, remove the tea bags (or strain out the loose tea). Stir in the pre-made kombucha. (This makes the tea acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)\n3. Pour the mixture into a 1-gallon glass jar and gently slide the scoby on top with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. (You can divide this between several jars instead of one big one, but each jar will need its own scoby.)\n4. Keep the fermenting kombucha at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.\n5. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.\n6. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. If you're planning to make another batch of kombucha right away, measure out your starter tea from this batch of kombucha and set it aside for the next batch.\n7. Scrub the ginger clean, but don't bother peeling it. Grate it finely on a microplane or chop it finely in a food processor; be sure to catch any juices that collect. You should have 1 1\/2 to 2 tablespoons of ginger puree and juice. Divide the ginger evenly between all your bottles. (Personally, I love about 1 teaspoon of ginger per bottle!)\n8. Pour the fermented kombucha (straining, if desired) into the bottles using a small funnel. Leave about an inch of head room in each bottle. Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. If you bottled in plastic bottles, the kombucha is carbonated when the bottles are rock-solid; if you bottled in glass, intermittently open one of the bottles to check the carbonation (it will re-carbonate quickly once you put the cap back on).\n9. Once carbonated, refrigerate the kombucha for at least 4 hours to chill it down. The kombucha will keep in the refrigerator for several weeks. If desired, strain the kombucha as you serve it to catch any bits of ginger pulp.\n\n### Recipe Notes\n**Add Some Fruit\\!** Fruit makes ginger kombucha even more awesome, if you can believe it. If you have some fresh peaches, strawberries, or any other ripe, delicious fruit hanging around your kitchen, chop them up and add them along with the ginger. When using fruit, I usually let everything hang out in a clean canning jar for a few days to infuse, then strain and bottle — it's easier than straining out the fruit when you pour.\n\nFiled in:\n\n## More to Love from The Kitchn\n![Iced Vietnamese coffee in two glasses with spoons on a patterned tray.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2FVietnamese_Food_Any_Day_Vietnamese_Coffee)\n\n![a pink, creamy, watermelon smoothie with a slice of watermelon as a garnish, and some slices of watermelon scattered around the glass.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2022-05-Watermelon-Smoothie%2Fwatermelonsmoothie3)\n\n![two glasses of pimms winter punch next to a pitcher](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-12-Winter-Pimms-Punch%2F2021-11-30_ATK13338_2021-12-Winter-Pimms-Punch)\n\n[Winter Pimm’s Punch](https:\/\/www.thekitchn.com\/winter-pimms-punch-recipe-23252874)\n\nIt's refreshingly tart and delicately sweet, with a soft background of warm spices.\n\nArlyn Osborne\n\nDec 9, 2021\n\n![Mashed potatoes in slow cooker.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FEdit%2Fb2e8077301395c3d5a47b256a2c02b5b116e794e-cropped)\n\n[4 Best Methods to Keep Mashed Potatoes Warm](https:\/\/www.thekitchn.com\/how-to-keep-mashed-potatoes-warm-cooking-lessons-from-the-kitchen-69010)\n\nSo you’re making Thanksgiving dinner for 20 people and you’re wondering whether you can make the mashed potatoes ahead of time and keep them warm. The answer is yes! Here are four foolproof methods to keep your mashed potatoes warm (or reheat the mashed potatoes you made yesterday). The method you use is up to you; use the one that works best for you and your schedule.\n\nFaith Durand\n\nJan 4, 2024\n\n![](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2021-06-dels-slushies%2FKitchn_DelsSlushie_548)\n\n![angled shot of two glasses of eggnog](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2024-12-homemade-eggnog%2Fhomemade-eggnog-033)\n\n[This Homemade Eggnog Is So Much Better Than Any Carton](https:\/\/www.thekitchn.com\/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298)\n\nOh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly? This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs.\n\nEmma Christensen\n\nDec 21, 2024\n\n![Head on view of two glass mugs of buttered apple cider topped with whipped cream and cinnamon sticks resting in the cups.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-10-buttered-apple-cider%2Fbuttered-apple-cider-221)\n\n![Two clear mugs filled with dark red beverage, garnished with orange peels and spices, beside pinecones.](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-gluhwein%2Fgluhwein-700)\n\n[This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https:\/\/www.thekitchn.com\/recipe-german-gluhwein-238371)\n\nFor the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix.\n\nLily Kelting\n\nDec 7, 2025\n\n![mint julep in a glass with mint on the bottom and top](https:\/\/cdn.apartmenttherapy.info\/image\/upload\/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80\/k%2FPhoto%2FRecipes%2F2023-03-mint-julep%2Fmint-julep_003_b9bd96_cropped)\n\n[This Classic Mint Julep Is the Perfect Cocktail for a Hot Summer Day](https:\/\/www.thekitchn.com\/mint-julep-recipe-23521957)\n\nThe mint julep — a combination of bourbon, fresh mint, sugar, and ice — is a simple, classic cocktail. Traditionally served in a silver cup that gets beautifully frosty on the outside from copious amounts of crushed ice, it’s perfect for sipping on hot summer days (even if you’re not watching the Kentucky Derby).You may associate mint juleps with the Kentucky Derby and those cute silver cups, but it actually has a much longer history.\n\nChristine Gallary\n\nMay 8, 2024","meta_canonical":null}

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Boilerpipe Text	Recipes Beverages Emma Christensen Emma Christensen Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories updated Jul 29, 2023 Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place! We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. 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. This recipe makes a fairly spicy, tongue-tingling ginger kombucha — that’s the way I like it! If you’re not as big a fan of in-your-face ginger action, try slicing the ginger into thin rounds instead of grating it. I find this infuses the kombucha with a pleasant gingery flavor without the ensuing spicy blast. (Plus, the ginger slices become pickled and you can use them for other things .) If by contrast, you try this recipe and think it could use even more ginger, then increase the amount of ginger per bottle. Where To Buy Fresh Ginger I also encourage you to find the freshest ginger possible. If your ginger kombucha doesn’t have quite the punch you were hoping for, this is what will make the difference. If you can get ginger at your farmers market, definitely buy it there. If not, I’ve found that the ginger sold at Asian markets is often fresher and juicier than the ginger I pick up at there regular chain grocery stores. The recipe below assumes that you’re already familiar with the basics of brewing kombucha. If you’re not yet familiar but you’re eager to try, that’s awesome! Take a look at our basic tutorial before you launch into this recipe: Ingredients 3 1/2 quarts water 1 cup white sugar 4 bags black tea (or 1 tablespoon loose tea) 4 bags green tea (or 1 tablespoon loose tea) 2 cups pre-made unflavored kombucha (from your last homemade batch or store-bought) 1 scoby per fermentation jar 2- to 3-inch piece fresh ginger (see Recipe Note) Equipment Six 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. (Alternatively, you can speed this up by boiling only half the water, letting the tea steep, and then cooling it down with the remaining water.) Once the tea is cool, remove the tea bags (or strain out the loose tea). Stir in the pre-made kombucha. (This makes the tea acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.) Pour the mixture into a 1-gallon glass jar and gently slide the scoby on top with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. (You can divide this between several jars instead of one big one, but each jar will need its own scoby.) Keep the fermenting kombucha at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. If you're planning to make another batch of kombucha right away, measure out your starter tea from this batch of kombucha and set it aside for the next batch. Scrub the ginger clean, but don't bother peeling it. Grate it finely on a microplane or chop it finely in a food processor; be sure to catch any juices that collect. You should have 1 1/2 to 2 tablespoons of ginger puree and juice. Divide the ginger evenly between all your bottles. (Personally, I love about 1 teaspoon of ginger per bottle!) Pour the fermented kombucha (straining, if desired) into the bottles using a small funnel. Leave about an inch of head room in each bottle. Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. If you bottled in plastic bottles, the kombucha is carbonated when the bottles are rock-solid; if you bottled in glass, intermittently open one of the bottles to check the carbonation (it will re-carbonate quickly once you put the cap back on). Once carbonated, refrigerate the kombucha for at least 4 hours to chill it down. The kombucha will keep in the refrigerator for several weeks. If desired, strain the kombucha as you serve it to catch any bits of ginger pulp. Recipe Notes Add Some Fruit! Fruit makes ginger kombucha even more awesome, if you can believe it. If you have some fresh peaches, strawberries, or any other ripe, delicious fruit hanging around your kitchen, chop them up and add them along with the ginger. When using fruit, I usually let everything hang out in a clean canning jar for a few days to infuse, then strain and bottle — it's easier than straining out the fruit when you pour. Filed in: More to Love from The Kitchn Winter Pimm’s Punch It's refreshingly tart and delicately sweet, with a soft background of warm spices. Arlyn Osborne Dec 9, 2021 4 Best Methods to Keep Mashed Potatoes Warm So you’re making Thanksgiving dinner for 20 people and you’re wondering whether you can make the mashed potatoes ahead of time and keep them warm. The answer is yes! Here are four foolproof methods to keep your mashed potatoes warm (or reheat the mashed potatoes you made yesterday). The method you use is up to you; use the one that works best for you and your schedule. Faith Durand Jan 4, 2024 This Homemade Eggnog Is So Much Better Than Any Carton Oh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly? This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. Emma Christensen Dec 21, 2024 This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink For the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix. Lily Kelting Dec 7, 2025 This Classic Mint Julep Is the Perfect Cocktail for a Hot Summer Day The mint julep — a combination of bourbon, fresh mint, sugar, and ice — is a simple, classic cocktail. Traditionally served in a silver cup that gets beautifully frosty on the outside from copious amounts of crushed ice, it’s perfect for sipping on hot summer days (even if you’re not watching the Kentucky Derby).You may associate mint juleps with the Kentucky Derby and those cute silver cups, but it actually has a much longer history. Christine Gallary May 8, 2024
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She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories updated Jul 29, 2023 [(13)](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552) [Read reviews\!](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552) ![A glass of ginger kombucha, garnished with an orange slice, with two more glasses in the background](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Credit: [Emma Christensen](https://www.apartmenttherapy.com/authors/echristensen) [Makes1 gallon](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#post-recipe-11281) Cook Mode+ Save Save this to your Recipe Box — so everything you want to cook is in one place\! Send to Me Print Share [Jump to Recipe](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#post-recipe-11281) We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fill,g_center,w_730,h_913/k%2Farchive%2F379815d7a31cdb4d711bd12b3b6bd3bdbb19e5b2) Credit: [Emma Christensen](https://www.apartmenttherapy.com/authors/echristensen) 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](https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858) 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. ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_1022/k%2Farchive%2F359e7a88a604bbafc7ed2682a23a7ac50ac11e11) ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2Farchive%2F359e7a88a604bbafc7ed2682a23a7ac50ac11e11) Credit: [Emma Christensen](https://www.apartmenttherapy.com/authors/echristensen) This recipe makes a fairly spicy, tongue-tingling ginger kombucha — that’s the way I like it! If you’re not as big a fan of in-your-face ginger action, try [slicing the ginger](https://www.thekitchn.com/how-to-peel-and-mince-fresh-ginger-cooking-lessons-from-the-kitchn-182774) into thin rounds instead of grating it. I find this infuses the kombucha with a pleasant gingery flavor without the ensuing spicy blast. (Plus, the ginger slices become [pickled](https://www.thekitchn.com/how-to-pickle-ginger-234166) and you can use them for [other things](https://www.thekitchn.com/five-ways-to-eat-fresh-ginger-99287).) If by contrast, you try this recipe and think it could use even more ginger, then increase the amount of ginger per bottle. ## Where To Buy Fresh Ginger I also encourage you to find the [freshest ginger](https://www.thekitchn.com/5-useful-things-to-know-about-fresh-ginger-228200) possible. If your ginger kombucha doesn’t have quite the punch you were hoping for, this is what will make the difference. If you can get [ginger](https://www.thekitchn.com/3-tips-for-buying-and-storing-fresh-ginger-228479) at your farmers market, definitely buy it there. If not, I’ve found that the ginger sold at Asian markets is often fresher and juicier than the ginger I pick up at there regular chain grocery stores. ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_1022/k%2Farchive%2F5cfe05d543cfdfdcb2da2f9c9fe878e8c99f90d9) ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,w_730/k%2Farchive%2F5cfe05d543cfdfdcb2da2f9c9fe878e8c99f90d9) Credit: [Emma Christensen](https://www.apartmenttherapy.com/authors/echristensen) The recipe below assumes that you’re already familiar with the basics of brewing kombucha. If you’re not yet familiar but you’re eager to try, that’s awesome! Take a look at our basic tutorial before you launch into this recipe: ### → [How To Make Kombucha Tea at Home](https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858) [Comments](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552) [(13)](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552) [Read reviews\!](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552#comments-206552) ## Ginger Kombucha Makes 1 gallon #### Nutritional Info View - low-fat - shellfish-free - pescatarian - egg-free - low-potassium - vegetarian - low-sodium - fish-free - vegan - peanut-free - tree-nut-free - pork-free - kidney-friendly - no-oil-added - dairy-free - wheat-free - soy-free - red-meat-free - gluten-free Per serving, based on 6 servings. (% daily value) - Calories 141 - Fat 0\.0 g (0.0%) - Saturated 0\.0 g (0.0%) - Carbs 36\.1 g (12.0%) - Fiber 0\.0 g (0.2%) - Sugars 34\.0 g - Protein 0\.0 g (0.1%) - Sodium 26\.2 mg (1.1%) [![Powered by Edamam](https://developer.edamam.com/images/badge.png)](https://www.edamam.com/ "Powered by Edamam") ### Ingredients - 3 1/2 quarts water - 1 cup white sugar - 4 bags black tea (or 1 tablespoon loose tea) - 4 bags green tea (or 1 tablespoon loose tea) - 2 cups pre-made unflavored kombucha (from your last homemade batch or store-bought) - 1 scoby per fermentation jar - 2- to 3-inch piece fresh ginger (see Recipe Note) [Shop Recipe](https://www.thekitchn.com/recipe-ginger-kombucha-drink-recipes-from-the-kitchn-206552) #### Equipment - Six 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles ### Instructions 1. Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. (Alternatively, you can speed this up by boiling only half the water, letting the tea steep, and then cooling it down with the remaining water.) 2. Once the tea is cool, remove the tea bags (or strain out the loose tea). Stir in the pre-made kombucha. (This makes the tea acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.) 3. Pour the mixture into a 1-gallon glass jar and gently slide the scoby on top with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. (You can divide this between several jars instead of one big one, but each jar will need its own scoby.) 4. Keep the fermenting kombucha at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically. 5. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. 6. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. If you're planning to make another batch of kombucha right away, measure out your starter tea from this batch of kombucha and set it aside for the next batch. 7. Scrub the ginger clean, but don't bother peeling it. Grate it finely on a microplane or chop it finely in a food processor; be sure to catch any juices that collect. You should have 1 1/2 to 2 tablespoons of ginger puree and juice. Divide the ginger evenly between all your bottles. (Personally, I love about 1 teaspoon of ginger per bottle!) 8. Pour the fermented kombucha (straining, if desired) into the bottles using a small funnel. Leave about an inch of head room in each bottle. Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. If you bottled in plastic bottles, the kombucha is carbonated when the bottles are rock-solid; if you bottled in glass, intermittently open one of the bottles to check the carbonation (it will re-carbonate quickly once you put the cap back on). 9. Once carbonated, refrigerate the kombucha for at least 4 hours to chill it down. The kombucha will keep in the refrigerator for several weeks. If desired, strain the kombucha as you serve it to catch any bits of ginger pulp. ### Recipe Notes Add Some Fruit\! Fruit makes ginger kombucha even more awesome, if you can believe it. If you have some fresh peaches, strawberries, or any other ripe, delicious fruit hanging around your kitchen, chop them up and add them along with the ginger. When using fruit, I usually let everything hang out in a clean canning jar for a few days to infuse, then strain and bottle — it's easier than straining out the fruit when you pour. #### Featured in ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,h_200,w_300/k%2FPhoto%2FSeries%2F2023-11-how-to-make-kimchi%2Fhow-to-make-kimchi-266) [30 Essential Fermented Foods You’ve Got to Try](https://www.thekitchn.com/best-fermented-food-recipes-229599) Recipe Roundup [Kristin Appenbrink](https://www.thekitchn.com/authors/kristin-appenbrink) [See More Recipes](https://www.thekitchn.com/recipes) Reviews (13) Filed in: [Recipes](https://www.thekitchn.com/recipes) [recipe](https://www.thekitchn.com/collection/recipe) [beverages](https://www.thekitchn.com/collection/beverages) [drinks](https://www.thekitchn.com/collection/drinks) [healthy living](https://www.thekitchn.com/collection/healthy-living) ## More to Love from The Kitchn ![White hot chocolate in a clear glass mug, with foam on top, and white star shaped pieces of white chocolate for a garnish](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-12-White-Hot-Chocolate%2Fwhite-hot-chocolate) [White Hot Chocolate](https://www.thekitchn.com/white-hot-chocolate-recipe-23261312) It's endlessly customizable. Amanda Gryphon Dec 13, 2021 ![Iced Vietnamese coffee in two glasses with spoons on a patterned tray.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FEdit%2FVietnamese_Food_Any_Day_Vietnamese_Coffee) [Andrea Nguyen's Vietnamese Iced Coffee Is the Sweetest Pick-Me-Up](https://www.thekitchn.com/vietnamese-iced-coffee-23183745) It's a delicious heart thumper. Andrea Nguyen Jun 22, 2021 ![a pink, creamy, watermelon smoothie with a slice of watermelon as a garnish, and some slices of watermelon scattered around the glass.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2022-05-Watermelon-Smoothie%2Fwatermelonsmoothie3) [This Watermelon Smoothie Is the Tangy-Sweet Refresher Your Summer Needs](https://www.thekitchn.com/watermelon-smoothie-recipe-23309953) It will be a go-to all summer long. Amanda Gryphon Jul 21, 2023 ![Two coupe glasses with harvest cocktail, cinnamon sugar rim and apple garnishes.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-09-harvest-manhattan-cocktail%2Fharvest-manhattan-552_1) [This Harvest Manhattan Is the Perfect After-Dinner Drink](https://www.thekitchn.com/harvest-manhattan-cocktail-recipe-23575685) It's all about the sugared pumpkin-pie spice rim. Christine Gallary Sep 7, 2023 ![Ginger tea in mug.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-01-How-to-Make-Ginger-Tea%2FHow-To-Make-Ginger-Tea-825) [This Soothing Ginger Tea Is Going to Make Winter So Much Better](https://www.thekitchn.com/ginger-tea-recipe-23471621) A spicy, soothing beverage that's best enjoyed with a squeeze of lemon juice and a drizzle of honey — and your feet up on the couch. Sheela Prakash Jan 15, 2023 ![two glasses of pimms winter punch next to a pitcher](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-12-Winter-Pimms-Punch%2F2021-11-30_ATK13338_2021-12-Winter-Pimms-Punch) [Winter Pimm’s Punch](https://www.thekitchn.com/winter-pimms-punch-recipe-23252874) It's refreshingly tart and delicately sweet, with a soft background of warm spices. Arlyn Osborne Dec 9, 2021 ![Ginger syrup in a glass pitcher, in front a mojito, with a piece of ginger in front](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-10-Ginger-Syrup%2Fginger-syrup-2) [This 3-ingredient Ginger Syrup Is the Secret to Better Cocktails](https://www.thekitchn.com/ginger-syrup-recipe-23229969) This spicy-sweet syrup is perfect for cocktails, mocktails, or even drizzling over fruit salad. Christine Gallary Oct 28, 2021 ![Mashed potatoes in slow cooker.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FEdit%2Fb2e8077301395c3d5a47b256a2c02b5b116e794e-cropped) [4 Best Methods to Keep Mashed Potatoes Warm](https://www.thekitchn.com/how-to-keep-mashed-potatoes-warm-cooking-lessons-from-the-kitchen-69010) So you’re making Thanksgiving dinner for 20 people and you’re wondering whether you can make the mashed potatoes ahead of time and keep them warm. The answer is yes! Here are four foolproof methods to keep your mashed potatoes warm (or reheat the mashed potatoes you made yesterday). The method you use is up to you; use the one that works best for you and your schedule. Faith Durand Jan 4, 2024 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-06-dels-slushies%2FKitchn_DelsSlushie_548) [These 2-Ingredient Lemon Slushies Will Keep You Cool All Summer Long](https://www.thekitchn.com/lemon-slushies-recipe-23173267) A few smart tricks make them extra creamy. Lauren Radel Jun 17, 2021 ![A Tea Hot Toddy in a clear glass mug with a cinnamon stick and a lemon slice.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-11-Tea-Hot-Toddy%2Fhot-toddy-2) [Cozy Up to This Sweet and Spicy Tea Hot Toddy](https://www.thekitchn.com/tea-hot-toddy-recipe-23244824) It's our favorite way to warm up this season. Sheela Prakash Nov 10, 2021 ![angled shot of two glasses of eggnog](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2024-12-homemade-eggnog%2Fhomemade-eggnog-033) [This Homemade Eggnog Is So Much Better Than Any Carton](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298) Oh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly? This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. Emma Christensen Dec 21, 2024 ![Head on view of two glass mugs of buttered apple cider topped with whipped cream and cinnamon sticks resting in the cups.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-10-buttered-apple-cider%2Fbuttered-apple-cider-221) [“Buttered Apple Cider” Is the Best Way to Get in the Thanksgiving Spirit](https://www.thekitchn.com/buttered-apple-cider-recipe-23605279) Psst, there’s brown butter. Kristina Razon Nov 17, 2023 ![Two clear mugs filled with dark red beverage, garnished with orange peels and spices, beside pinecones.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-gluhwein%2Fgluhwein-700) [This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https://www.thekitchn.com/recipe-german-gluhwein-238371) For the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix. Lily Kelting Dec 7, 2025 ![Glasses of watermelon lemonade with ice, lemon slices, and watermelon wedges.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FEdit%2F07-2022-watermelon-lemonade%2Fwatermelon-lemonade3) [Watermelon Lemonade Tastes Like Summer](https://www.thekitchn.com/watermelon-lemonade-recipe-23386915) It's the only thing I want to drink right now\! Kelli Foster Jul 11, 2022 ![mint julep in a glass with mint on the bottom and top](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-03-mint-julep%2Fmint-julep_003_b9bd96_cropped) [This Classic Mint Julep Is the Perfect Cocktail for a Hot Summer Day](https://www.thekitchn.com/mint-julep-recipe-23521957) The mint julep — a combination of bourbon, fresh mint, sugar, and ice — is a simple, classic cocktail. Traditionally served in a silver cup that gets beautifully frosty on the outside from copious amounts of crushed ice, it’s perfect for sipping on hot summer days (even if you’re not watching the Kentucky Derby).You may associate mint juleps with the Kentucky Derby and those cute silver cups, but it actually has a much longer history. Christine Gallary May 8, 2024 ![Cream Cheese Cookies on cooling rack](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-08-cream-cheese-cookies%2Fcream-cheese-cookies-020-horizontal) [Unbelievably Soft & Tangy Cream Cheese Cookies](https://www.thekitchn.com/cream-cheese-cookies-recipe-23424419) Sugar cookie meets cheesecake. Kelli Foster Oct 5, 2022 [The wordmark and logotype for the Kitchn brand.](https://www.thekitchn.com/) More From Us - [Our Team](https://www.thekitchn.com/team) - [About Us](https://www.thekitchn.com/about/about-us) - [Contact](https://www.thekitchn.com/about/contact) - [Site Map](https://www.thekitchn.com/sitemap) Follow along GET ON THE LIST Our daily email is filled with delicious recipes, trusted cooking tips, must-have groceries, and so much more. 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Readable Markdown	- [Recipes](https://www.thekitchn.com/recipes) - [Beverages](https://www.thekitchn.com/collection/beverages) ![Emma Christensen](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) [Emma Christensen](https://www.thekitchn.com/authors/emma-christensen) [Emma Christensen](https://www.thekitchn.com/authors/emma-christensen) Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories updated Jul 29, 2023 ![A glass of ginger kombucha, garnished with an orange slice, with two more glasses in the background](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) Cook Mode+ Save this to your Recipe Box — so everything you want to cook is in one place\! We [independently](https://www.thekitchn.com/about/the-kitchn-commerce-guidelines) select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fill,g_center,w_730,h_913/k%2Farchive%2F379815d7a31cdb4d711bd12b3b6bd3bdbb19e5b2) 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](https://www.thekitchn.com/how-to-make-kombucha-tea-at-home-cooking-lessons-from-the-kitchn-173858) 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. ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_1022/k%2Farchive%2F359e7a88a604bbafc7ed2682a23a7ac50ac11e11) This recipe makes a fairly spicy, tongue-tingling ginger kombucha — that’s the way I like it! If you’re not as big a fan of in-your-face ginger action, try [slicing the ginger](https://www.thekitchn.com/how-to-peel-and-mince-fresh-ginger-cooking-lessons-from-the-kitchn-182774) into thin rounds instead of grating it. I find this infuses the kombucha with a pleasant gingery flavor without the ensuing spicy blast. (Plus, the ginger slices become [pickled](https://www.thekitchn.com/how-to-pickle-ginger-234166) and you can use them for [other things](https://www.thekitchn.com/five-ways-to-eat-fresh-ginger-99287).) If by contrast, you try this recipe and think it could use even more ginger, then increase the amount of ginger per bottle. Where To Buy Fresh Ginger I also encourage you to find the [freshest ginger](https://www.thekitchn.com/5-useful-things-to-know-about-fresh-ginger-228200) possible. If your ginger kombucha doesn’t have quite the punch you were hoping for, this is what will make the difference. If you can get [ginger](https://www.thekitchn.com/3-tips-for-buying-and-storing-fresh-ginger-228479) at your farmers market, definitely buy it there. If not, I’ve found that the ginger sold at Asian markets is often fresher and juicier than the ginger I pick up at there regular chain grocery stores. ![Post Image](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fit,w_730,h_1022/k%2Farchive%2F5cfe05d543cfdfdcb2da2f9c9fe878e8c99f90d9) The recipe below assumes that you’re already familiar with the basics of brewing kombucha. If you’re not yet familiar but you’re eager to try, that’s awesome! Take a look at our basic tutorial before you launch into this recipe: ### Ingredients - 3 1/2 quarts water - 1 cup white sugar - 4 bags black tea (or 1 tablespoon loose tea) - 4 bags green tea (or 1 tablespoon loose tea) - 2 cups pre-made unflavored kombucha (from your last homemade batch or store-bought) - 1 scoby per fermentation jar - 2- to 3-inch piece fresh ginger (see Recipe Note) #### Equipment - Six 16-oz glass bottles with plastic lids, swing-top bottles, or clean soda bottles 1. Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. (Alternatively, you can speed this up by boiling only half the water, letting the tea steep, and then cooling it down with the remaining water.) 2. Once the tea is cool, remove the tea bags (or strain out the loose tea). Stir in the pre-made kombucha. (This makes the tea acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.) 3. Pour the mixture into a 1-gallon glass jar and gently slide the scoby on top with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band. (You can divide this between several jars instead of one big one, but each jar will need its own scoby.) 4. Keep the fermenting kombucha at room temperature, out of direct sunlight, and where it won't get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically. 5. After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. 6. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. If you're planning to make another batch of kombucha right away, measure out your starter tea from this batch of kombucha and set it aside for the next batch. 7. Scrub the ginger clean, but don't bother peeling it. Grate it finely on a microplane or chop it finely in a food processor; be sure to catch any juices that collect. You should have 1 1/2 to 2 tablespoons of ginger puree and juice. Divide the ginger evenly between all your bottles. (Personally, I love about 1 teaspoon of ginger per bottle!) 8. Pour the fermented kombucha (straining, if desired) into the bottles using a small funnel. Leave about an inch of head room in each bottle. Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. If you bottled in plastic bottles, the kombucha is carbonated when the bottles are rock-solid; if you bottled in glass, intermittently open one of the bottles to check the carbonation (it will re-carbonate quickly once you put the cap back on). 9. Once carbonated, refrigerate the kombucha for at least 4 hours to chill it down. The kombucha will keep in the refrigerator for several weeks. If desired, strain the kombucha as you serve it to catch any bits of ginger pulp. ### Recipe Notes Add Some Fruit\! Fruit makes ginger kombucha even more awesome, if you can believe it. If you have some fresh peaches, strawberries, or any other ripe, delicious fruit hanging around your kitchen, chop them up and add them along with the ginger. When using fruit, I usually let everything hang out in a clean canning jar for a few days to infuse, then strain and bottle — it's easier than straining out the fruit when you pour. Filed in: ## More to Love from The Kitchn ![Iced Vietnamese coffee in two glasses with spoons on a patterned tray.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FEdit%2FVietnamese_Food_Any_Day_Vietnamese_Coffee) ![a pink, creamy, watermelon smoothie with a slice of watermelon as a garnish, and some slices of watermelon scattered around the glass.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2022-05-Watermelon-Smoothie%2Fwatermelonsmoothie3) ![two glasses of pimms winter punch next to a pitcher](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-12-Winter-Pimms-Punch%2F2021-11-30_ATK13338_2021-12-Winter-Pimms-Punch) [Winter Pimm’s Punch](https://www.thekitchn.com/winter-pimms-punch-recipe-23252874) It's refreshingly tart and delicately sweet, with a soft background of warm spices. Arlyn Osborne Dec 9, 2021 ![Mashed potatoes in slow cooker.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FEdit%2Fb2e8077301395c3d5a47b256a2c02b5b116e794e-cropped) [4 Best Methods to Keep Mashed Potatoes Warm](https://www.thekitchn.com/how-to-keep-mashed-potatoes-warm-cooking-lessons-from-the-kitchen-69010) So you’re making Thanksgiving dinner for 20 people and you’re wondering whether you can make the mashed potatoes ahead of time and keep them warm. The answer is yes! Here are four foolproof methods to keep your mashed potatoes warm (or reheat the mashed potatoes you made yesterday). The method you use is up to you; use the one that works best for you and your schedule. Faith Durand Jan 4, 2024 ![](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2021-06-dels-slushies%2FKitchn_DelsSlushie_548) ![angled shot of two glasses of eggnog](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2024-12-homemade-eggnog%2Fhomemade-eggnog-033) [This Homemade Eggnog Is So Much Better Than Any Carton](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298) Oh, eggnog — you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love notes. Is there anything you can’t do? Truly? This holiday season, I say let’s skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. Emma Christensen Dec 21, 2024 ![Head on view of two glass mugs of buttered apple cider topped with whipped cream and cinnamon sticks resting in the cups.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-10-buttered-apple-cider%2Fbuttered-apple-cider-221) ![Two clear mugs filled with dark red beverage, garnished with orange peels and spices, beside pinecones.](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/tk%2Fphoto%2F2025%2F11-2025%2F2025-11-gluhwein%2Fgluhwein-700) [This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https://www.thekitchn.com/recipe-german-gluhwein-238371) For the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional Glühwein (German mulled wine), and it’s just as good, if not better, than the ones you’d get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix. Lily Kelting Dec 7, 2025 ![mint julep in a glass with mint on the bottom and top](https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:low,c_fill,g_auto,w_120,h_80/k%2FPhoto%2FRecipes%2F2023-03-mint-julep%2Fmint-julep_003_b9bd96_cropped) [This Classic Mint Julep Is the Perfect Cocktail for a Hot Summer Day](https://www.thekitchn.com/mint-julep-recipe-23521957) The mint julep — a combination of bourbon, fresh mint, sugar, and ice — is a simple, classic cocktail. Traditionally served in a silver cup that gets beautifully frosty on the outside from copious amounts of crushed ice, it’s perfect for sipping on hot summer days (even if you’re not watching the Kentucky Derby).You may associate mint juleps with the Kentucky Derby and those cute silver cups, but it actually has a much longer history. Christine Gallary May 8, 2024
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