10 Things You Need to Know About Kombucha + Apple Ginger Kombucha

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? 10 Things You Need to Know About Kombucha + Apple Ginger Kombucha could be a great recipe to try. For $1.21 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 154 calories, 1g of protein, and 1g of fat. This recipe serves 6. It is brought to you by The Roasted Root. If you have fresh ginger, apple juice, brewed coffee, and a few other ingredients on hand, you can make it. 325 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is good. Users who liked this recipe also liked Apple Ginger Kombucha Cocktail, Gin & Ginger Kombucha Mules, and Matcha Ginger Kombucha Fizz.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large sterilized pitcher, combine the plain kombucha, grated ginger, apple juice, and cinnamon. Mix to combine.Sterilize 8 flip-cap or screw top glass bottles by running them through the dishwasher.Rip or chop up the dried apples and place 1 rings worth in each bottle.Pour the kombucha from the pitcher into the bottles, leaving room at the top, because gasses will form during secondary fermentation.Seal the bottles and place them in a warm, dark room (bedroom closet works awesome) for 2 to 3 days in order to let the kombucha go through secondary fermentation.Place the bottles in the refrigerator. The kombucha will continue to ferment in the refrigerator, but it will slow down.When ready to drink, carefully open the bottles. Pressure forms during secondary fermentation, so point the bottle away from everyone. A small SCOBY will have formed during secondary fermentation, and there is also ginger pulp and apple rings in the kombucha. For best results, use a fine strainer to strain all of this out prior to drinking.

 

Step by step:

1. In a large sterilized pitcher, combine the plain kombucha, grated ginger, apple juice, and cinnamon.

2. Mix to combine.Sterilize 8 flip-cap or screw top glass bottles by running them through the dishwasher.Rip or chop up the dried apples and place 1 rings worth in each bottle.

3. Pour the kombucha from the pitcher into the bottles, leaving room at the top, because gasses will form during secondary fermentation.Seal the bottles and place them in a warm, dark room (bedroom closet works awesome) for 2 to 3 days in order to let the kombucha go through secondary fermentation.

4. Place the bottles in the refrigerator. The kombucha will continue to ferment in the refrigerator, but it will slow down.When ready to drink, carefully open the bottles. Pressure forms during secondary fermentation, so point the bottle away from everyone. A small SCOBY will have formed during secondary fermentation, and there is also ginger pulp and apple rings in the kombucha. For best results, use a fine strainer to strain all of this out prior to drinking.

Nutrition Information:

covered percent of daily need