Ginger, Turmeric and Black Pepper Kombucha Tea – Second Fermentation
Ginger and turmeric has always been one of my favourite combinations whether it is for food or drinks, they go so well together (see my lemongrass, ginger & turmeric kombucha recipe here or my hot lemongrass, ginger & turmeric tea which I drink daily here 🙂 This ginger, turmeric and black pepper kombucha tea combination is a favourite in our house, we usually make a bottle each day along with my kids favourite raspberry kombucha.
Turmeric is one of natures all round superfoods with the main active ingredient curcumin known for it’s anti-inflammatory, anti-cancer and anti-oxidant properties. Piperine found in black pepper helps the body absorb more of the curcumin but doesn’t take over the fragrant flavour of the ginger and turmeric so don’t be afraid to add the pepper 🙂
I can’t really say enough about the benefits of kombucha tea. It has helped our family heal, get stronger and especially for my now 7 year old who cleared his recurrent clostridium difficile infection thanks to the power of fermented veggies (see how I got my kids to eat fermented veggies here) and kombucha.
Before you start with flavouring your kombucha tea, you need to have some already fermented kombucha tea. If you don’t, you can get the basic recipe here and find where to get a SCOBY here.
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| Ginger, Turmeric and Black Pepper Kombucha Tea |
GINGER, TURMERIC AND BLACK PEPPER KOMBUCHA TEA
You will need:
- 1 inch piece of ginger and turmeric, peeled and cut into thin strips (small enough to make sure they are easy to get out of the bottle)
- 1/2 black peppercorns slightly crushed
- 800ml approx fermented tea
- optional 1/2 tsp organic sugar (buy on iherb or amazon – the best time to bottle is when the first fermentation is still slightly sweet, if you have missed this window add 1/2 tsp organic sugar to the bottle which helps carbonation, don’t worry most of the sugar is gone after the second fermentation is done. If you are worried, just allow to ferment for 5 days or more in the bottle or until it doesn’t taste slightly sweet at all)
- 1 litre flip top bottle (or recycled clear glass bottle with screw kid works fine, just remember to ‘burp’ the jar every day to reduce the chance of the bottle exploding)
Method:
- Clean bottle with hot water and vinegar
- If your tap water is not reliable, boil some bottled water and swish about 100mls of the hot boiled water in the bottle with the lid on
- Allow the bottle to cool completely
- Add the ginger, turmeric and black pepper (I use a funnel and push the frozen berries in with a chopstick)
- Then add the already fermented Kombucha tea
- Make sure you leave at least a 5cm gap to avoid bottles exploding from the gas build up
- I have been leaving about an 8cm gap now that I am living in a warmer climate (which makes the fermentation process go faster)
- Allow to ferment for 2-5 days (depending how warm it is, it’s really warm in Vietnam and only takes about 2-3 days over here. Back in Sydney it would take 4-5 days for the second fermentation)
- You can tell the second fermentation is complete when it is fizzy when you open the lid, it will also not be as sweet and will take on the fragrant flavours of ginger and turmeric
- You can also check out some more second fermentation ideas on my recipes page
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| Ginger, Turmeric and Black Pepper Kombucha Tea – Second Fermentation |
Hope you enjoy this recipe! May xx
Love, create, explore & inspire
Ginger, Turmeric and Black Pepper Kombucha Tea - Second Fermentation
Ingredients
- 1 inch piece of ginger and turmeric, peeled and cut into thin strips (small enough to make sure they are easy to get out of the bottle)
- ½ black peppercorns slightly crushed
- 800ml approx fermented tea
- optional ½ tsp organic sugar (buy on iherb or amazon - the best time to bottle is when the first fermentation is still slightly sweet, if you have missed this window add ½ tsp organic sugar to the bottle which helps carbonation, don't worry most of the sugar is gone after the second fermentation is done. If you are worried, just allow to ferment for 5 days or more in the bottle or until it doesn't taste slightly sweet at all)
- 1 litre flip top bottle (or recycled clear glass bottle with screw kid works fine, just remember to 'burp' the jar every day to reduce the chance of the bottle exploding)
Instructions
- Clean bottle with hot water and vinegar
- If your tap water is not reliable, boil some bottled water and swish about 100mls of the hot boiled water in the bottle with the lid on
- Allow the bottle to cool completely
- Add the ginger, turmeric and black pepper (I use a funnel and push the frozen berries in with a chopstick)
- Then add the already fermented Kombucha tea
- Make sure you leave at least a 5cm gap to avoid bottles exploding from the gas build up
- I have been leaving about an 8cm gap now that I am living in a warmer climate (which makes the fermentation process go faster)
- Allow to ferment for 2-5 days (depending how warm it is, it's really warm in Vietnam and only takes about 2-3 days over here. Back in Sydney it would take 4-5 days for the second fermentation)
- You can tell the second fermentation is complete when it is fizzy when you open the lid, it will also not be as sweet and will take on the fragrant flavours of ginger and turmeric
- You can also check out some more second fermentation ideas on my recipes page
