Ginger-Lemon Kombucha Recipe
It's slowly getting warmer, and the transition from winter to spring makes us crave fresh flavors. In addition to plenty of fresh fruit and vegetables, you can prepare this super delicious ginger-lemon kombucha.
What you need:
- 500 ml raw
- 1 medium ginger knob, peeled and cut into sticks
- 30 ml freshly squeezed lemon juice
How to prepare it:
- Kombucha into a clean, pressure-resistant bottle specifically suitable for carbonated beverages
- Add ginger and freshly squeezed lemon juice
- Close the bottle and allow it to ferment briefly at room temperature. Regularly check it, as further fermentation can create carbon dioxide and thus pressure in the bottle
- Depending on the temperature, sugar content, and activity of the culture, 1 to 3 days may be sufficient. Always open the bottle carefully
- Once the taste and carbonation are to your liking, filter out the ginger and store the kombucha in the refrigerator. Cooling significantly slows down further fermentation, but does not necessarily stop it completely
3 Interesting Facts About Ginger
- Ginger contains natural plant compounds like gingerols, which are largely responsible for its characteristic pungent taste.
- Among other things, ginger contains the enzyme zingibain, a protease that can break down proteins and is therefore also interesting, for example, in food processing.
- Ginger has been used for centuries in various cuisines and beverages and brings an intense, spicy heat.
3 Interesting Facts About Lemons
- Lemons naturally contain vitamin C and are therefore a well-known source of vitamin C in the diet.
- In addition to vitamin C, lemons also contain various natural plant compounds and are especially known for their fresh, sour taste.
- Lemon juice brings natural acidity and a fresh citrus note, making it an excellent match for the sweet and sour taste of kombucha.
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