Low Carb Ginger Kombucha
Calling all kombucha lovers out there! You can make kombucha affordably at home with minimal start-up costs. We made a traditional black tea kombucha using a SCOBY and organic cane sugar. To make this kombucha Keto-friendly, we have fermented the sweetened black tea for upwards of 21 days to ensure the SCOBY has converted most of the sugar into organic acids to result in a Low Carb kombucha. We added sliced julienned ginger to the bottles during the secondary fermentation process to add a spicy hint of flavor that pairs well with the tart kombucha. The ginger is optional, so feel free to omit it or add other ingredients for flavoring. A quick search online results in many flavor ideas.
How to Make It
Step 1
Bring half of the water to a boil. Add the black tea to the hot water and allow it to steep for 5-10 minutes. Strain the tea into a clean glass gallon-sized jar. Add the sugar and stir well to dissolve.
Step 2
Add the remaining water to cool the mixture. Leave enough space from the top of the jar to add the SCOBY. Make sure the tea has cooled to 75 F-85 F before adding it. Cover the jar with a cheesecloth or coffee filter. Secure with a rubber band.
Step 3
Place the sweetened tea in a warm area of about 75 F-85 F. If the room is cooler, mold is more likely to grow. Start to check the kombucha at around seven days. Continue brewing the kombucha for additional days until the desired flavor and sourness have developed. You will want the brew to be fairly sour for a Low Carb kombucha.
Step 4
Once you are ready to bottle your kombucha wash your hands very well. Then, remove the SCOBY from the jar. Place the SCOBY in a clean container and add a little bit of the kombucha for it to float around in. You can use this to start a new batch immediately or place it in the refrigerator until you are ready to make a new batch. Add one tbsp of freshly sliced ginger into each bottle.
Step 5
Use a funnel placed into a 16 oz bottle and gently pour the tea into the funnel. Fill all bottles with the remaining tea. Store at room temperature for 1-3 days.
Step 6
Doing so will allow the ginger flavor to permeate the kombucha and create any bubbles that might form. If you fermented your tea for the max length of time, there would not be as many bubbles created. Allow it to sit for 1-3 days. Then refrigerate the kombucha to keep it chilled before serving it.
Ingredients
- Water
16 cup
- Black tea
6 tsp
- Organic Cane Sugar
1 cup
- Ginger
6 tbsp, sliced