>lemon ginger kombucha

Lemon Ginger Kombucha Recipe

Kombucha is one of the amazing fermented foods that we can add to our diets to get in our daily dose of fermented nutrition, and is something that is incredibly easy to make yourself at home. Fermented foods are super beneficial for gut health, and something we should be seeking to add to our diets in these present times to support digestive function and immunity, as a large chunk of our immune system is housed within the gut. Read on to discover our recipe for a delicious lemon ginger kombucha brew…

Kombucha is a traditional form of fermented tea that is made using a starter Scoby (Symbiotic culture of bacteria and yeast) which is a mix of yeasts and bacteria which co-exist in a symbiotic relationship. The drink itself has a fizzy, sometimes sour taste and is packed with nutrients, microflora and organic acids.

If you are new to brewing kombucha then follow our guide below for making, all you need is a starter scoby, some tea and sugar and you are ready to brew. For this lemon and ginger kombucha we need to make a classic kombucha, then do a secondary fermentation, which is where we add different flavours and get it nice and fizzy! We’ve added two of our favourite immune supporters, vitamin C rich Lemon and anti-inflammatory Ginger to this brew. At this stage you can add different fruits, vegetables, herbs and spices- the flavour combinations are endless!

Lemon Ginger Kombucha

1. Brew a mixture of boiling water with 5 green/black teabags* and 1 cup of white sugar.

2. Once cooled remove the tea bags and add the sugary tea mixture to a large glass jar. Add the scoby, or open 4 Living Nutrition Your Flora fermented supplements and add to the tea mixture. Cover and leave at room temperature for 7-10 days to allow it to ferment (You may need to leave it longer the first time if you are developing your own scoby).

3. The longer you leave the brew the more it will ferment, but it will also become more acidic too. Test your kombucha after 7 days to see when it is ready. It will tend to ferment quicker in the summer than the winter.

4. Strain the kombucha into flip top bottles, then add ¼ cup of fresh lemon juice and a handful of chopped ginger to each bottle. You can separate the ‘mother’ and baby scoby if a new culture develops during fermentation. You can then store the scoby’s or start brewing another batch straight away- just remember to keep a cup of the brew alongside the scoby to add into the next fermentation.

5. Leave the kombucha bottles for an additional few days to secondary ferment. Make sure to open the lid once a day to release some of the gas, we don’t want any ‘booch explosions!

6. Once ready strain the kombucha into bottles for storing and drinking. Store in the fridge.

*Black tea is considered best as it contains the nutrients that the scoby likes. Avoid teas with added oils like earl grey. You can always do half black and half green tea as well.


Kombucha contains an array of friendly bacteria and yeasts, organic acids, and B-vitamins amongst other nutrients. It makes a great refreshing and nutritious alternative to fizzy drinks. It is a living food, rich in enzymes, yeasts and bacteria that are beneficial for the digestive tract as well as offering an array of beneficial compounds for overall health, which is why we utilise this fermented powerhouse in all of our kefir-kombucha fermented supplements.


Find out more about our fermented herbal supplements here… 

Let us know if you make this lemon ginger kombucha or are doing any other fermenting @livingnutritionsupplements


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