How to Flavor Kombucha Tea with Organic Ginger and Basil Ingredients

You have started homebrewing kombucha, and now you are looking for awesome and tasty kombucha tea recipes for kitchen. Maybe, you haven't started homebrewing and want to see if it's worth it and easy to get started.

Either way, you've came to the right spot. DIY Kombucha Kit has you covered with a tasty combination of Ginger and Basil. Your stomach will thank you for visiting this page.

flavor kombucha ginger basil

Why I love Kombucha Tea

There are two reasons why I love kombucha: a) it has awesome health benefits and b) it tastes amazing with the right flavor combination.

If you’ve ever made homemade kombucha before you know that part of the brewing process requires that you use a SCOBY or Symbiotic Culture of Bacteria and Yeasts.

The purpose of the SCOBY is to eat the sugar and caffeine in the tea and metabolize it to produce all sorts of health benefits like probiotics, vitamins and amino acids. It’s health properties are particularly impressive considering it looks like a plastic mushroom.

kombucha scoby for homebrewing

What is kombucha tea?

Kombucha is a fermented tea that is packed full of probiotics, amino acids and various vitamins that help keep your digestive system in sync and balanced with a good amount of healthy bacteria.

The taste is a little bit sweet (depending upon how long its left to ferment and if flavors are added) with a fizzy bite. It is always made with caffeinated green, black or oolong tea (sometimes herbal tea is added but never alone), sugar and a SCOBY.

The sugar is required so that the SCOBY has something to eat and in turn produce all sorts of healthy byproducts.

You can flavor your kombucha tea many different ways. I'm going to share with you a super tasty recipe: Ginger Basil.

ginger root for kombucha tea

How do you make Kombucha tea?

... and finally, the moment we've all been waiting for:

Kombucha tea is fairly straightforward to make.

As a review, here is a list of ingredients and instructions for brewing the fizzy, probiotic drink. First, you need to gather the ingredients and supplies:

Ginger Basil Kombucha Tea

Necessary Equipment

There's some equipment that you need to have to make 1 gallon of kombucha tea:

  • 1 Gallon Food Grade Container
  • Raw Muslin Cloth
  • Rubber Bands
  • String
Also Required
  • Clean quality water, filtered or bottled for the best results
  • Pot that can boil 1 quart of water
  • Stirring Spoon
  • Scissors
  • A dark and room temperature place to ferment
  • A Healthy SCOBY – Symbotic Culture of Bacteria and Yeast
  • 1 Cup of Organic Turbinado Sugar
  • 1/2 Cup of Organic Loose Leaf Black Tea
  • 2 Tbsp of Organic Ginger Root
  • 2 Tbsp of Organic Basil
  • 5 packets of Organic Turbinado Sugar
Before Starting

Your fermenting container will come with a lid – you do not need to use this during fermentation but only when you flavor the Kombucha.

Clean all of the equipment with hot water and mild detergent. Rinse the equipment well.

Instructions to make Kombucha tea

First Fermentation Instructions

  1. Cut the long muslin cloth into three square pieces. One will be used to let the jar breathe, and the two other bits of cloth will be used to seep the tea.
  2. Depending on your preference of the strength of flavor of your tea, you may set aside up to 1 tbsp. of tea in the container for the future. Put the rest of the pre-measured tea in the muslin cloth and secure the tea bag with string. You may use your own tea infuser instead.
  3. Add one quart of water to your cooking pot and bring to a boil. When a boil is reached, turn off the burner.
  4. Place your tea infuser in the water and allow steeping for 5 minutes. Once ready, remove the tea infuser and discard the tea leaves.
  5. Add the pre-measured Turbinado Sugar to the pot and stir until completely dissolved.
  6. Let your sweet tea cool. Cover your pot.
  7. As your tea is cooling, fill half of your glass gallon container with room temperature water.
  8. Once the sweet tea has cooled to room temperature, pour the entire 1 quart tea mix into the gallon container.
  9. Pour in additional clean water until the water level reaches the neck of the gallon container (where it starts to curve). Leave 1 to 2 inches of room.
  10. Get your SCOBY, and pour the liquid and the SCOBY into the gallon container. Try and float the SCOBY on the top of the brew. It is ok if it sinks.
  11. Wrap one of the muslin cloth squares around the top of the gallon container and secure it with a rubber band. This prevents anything from entering the container while allowing the aerobic fermentation to breathe oxygen.
  12. Place the fermenting jar in a room temperature location (72° - 80° F) away from direct sunlight. Avoid shaking or disturb the gallon container. Allow it to ferment for 7 to 14 days.
  1. As the SCOBY ferments, you may see the SCOBY grow to cover the surface of the tea and to look goopy. This is normal and indicates healthy growth of the culture. If there is any mold, consult the internet. This is usually due to improper equipment cleaning.
  2. After 7 days, sample your kombucha. If the kombucha is too sweet, then allow it to ferment for another day or two. The flavor should have a tangy tartness to it before you add the fruit and the other flavoring. You can drink the Kombucha if you do not wish to flavor it (or if you accidently ate all of the fruit).
Bottling, Flavoring, and Storing
  1. If you would like to ferment again (with or without DIY Kombucha Kit ingredients), set aside 2 to 4 cups of the newly produced kombucha tea and your SCOBY for future batches in a new clean container. Store your SCOBY in an airtight container in the refrigerator if you would like to store it until next month.
  2. Try the fruit; its good, right? You may add the rest of the fruit in the jar. Create a pouch using the muslin cloth for the flavoring and secure with string in the gallon container for 48 hours at room temperature. Seal the container with the fermentation jar’s lid and store away from direct sunlight.
  3. After 48 hours, siphon your kombucha into any airtight bottle or to pitcher for you to store in the refrigerator. Avoid bringing over the fruit and flavoring from your fermenting gallon container. If you are storing in a closed glass vessel such as a Mason jar or flip-top container, you may add the packets of sugar for added carbonation.
  4. When stored properly in the refrigerator, you should enjoy within 6 months.

We are so glad you stopped by! Happy homebrewing!! :)


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