5 Different Ways to Make Delicious Ginger Kombucha With Fresh Ginger

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Ginger is one of the most common ingredients in kombucha recipes and for good reason. Ginger adds a nice warm, snappy flavor to kombucha and ginger root aids in creating a fizzy brew.

Ginger is also reported to have many health benefits. 11 Proven Health Benefits of Ginger. Also remember that kombucha makes ingredients more bioavailable to the body, so any health benefits will be increased.

Fresh ginger root is only grown in India, China, Nepal, Indonesia and Thailand, so the ginger you are buying is always imported.

Fresh ginger root should look fleshy and juicy. It should not look dried out. Also avoid roots that show grayish or blueish mold on the cut ends.

We find that the freshest ginger is often available in Asian markets. If you are lucky enough to have one in your area, try there first—the price is usually better too. Or, your local grocery stores may stock it.

Finally, buying ginger root online is also an option.

Amazon.com sells fresh ginger root and includes free shipping. Buyers give it 4 stars.

ginger plant no copyright us public domain
When flavoring kombucha with ginger, or any other flavoring ingredient, remember that we are talking about fermentation two, in-bottle fermentation. Kombucha is flavored after the tea and sugar solution has already been brewed into kombucha by the SCOBY.

If this is unclear, please read The Basic Kombucha Brewing Recipe external  first.

Peeled or Unpeeled Fresh Ginger Root

When using fresh ginger root in a ginger kombucha recipe, you have two options. You can peel the ginger or leave it unpeeled. Many brewers report that unpeeled ginger root adds more fizz to the finished kombucha.

If using it unpeeled, make sure to scrub the root first with clean water to remove any dirt or pesticides. The choice of whether to peel it or not is yours.

The Five Ways To Use Ginger In Any Ginger Kombucha Recipe

1. Whole Ginger Slices

This is the quickest and easiest way to add fresh ginger root to your kombucha. Slice the ginger, peeled, or unpeeled into thin, round slices with a knife.
sliced ginger root for ginger kombucha
It’s even easier with a Mandoline Slicer like the Mueller Multi Blade Adjustable Mandoline which features modern design, proven functionality and tested quality. It is ready to use in seconds.

The thicker the width of the ginger root is, the larger the slices will be, but of course you can also slice them crosswise to make them into half moons.

Sliced ginger works well in ginger kombucha recipes. The thinner the slices, the more ginger is exposed to the fermenting kombucha and the more ginger flavor. It can be difficult to add ginger slices to your kombucha bottles depending on the size of the opening. If so, any of the next ginger options will work better.

Sliced ginger is easiest to remove from the flavored kombucha before drinking. The slices of ginger, preserved by the kombucha, are tasty to eat or add to Asian recipes.

Related: Discover the best bottles for flavoring your kombucha

2. Chopped or Diced Ginger

It is easy to chop fresh ginger with a knife and even easier in a food processor.

Chopping ginger exposes more ginger surface to the kombucha brew, so will add more ginger flavor to the finished beverage.

The finer the chop, the more flavor is extracted from the ginger root.

chopped ginger root for kombucha

3. Grated Ginger

Did you know there is a tool designed specifically to grate ginger? Kitchen gadgets like the Kyocera Advanced Ceramic 3-1/2-inch Ceramic Grater make fast and easy work of grating ginger (it also works for garlic, daikon radish and hard cheeses).

Grated ginger provides heaps of ginger flavor to your kombucha recipe. It also adds lots of fizziness. It almost vanishes in the bottle as it is mostly dissolved by the kombucha.

Related: Learn how to keep your kombucha warm when the weather is cold

4. Ginger Juice

If you want the most ginger flavor from your fresh ginger root, ginger juice is the way to go! It also doesn’t leave any residue at all in the bottle and leaves your booch clear. You do need one additional kitchen gadget to make ginger juice—a nut milk bag.

A nut milk bag is a fine mesh bag woven of nylon. It is good for lots of things in the kitchen and particularly helpful in kombucha brewing. You can read more about them: How a Nut Milk Bag Makes the Best Kombucha Tea.

To make ginger juice, you first pulverize the ginger root. You can do that in a food processor or using your ginger grater Put the grated ginger into the nut milk bag and squeeze out the ginger juice. You will be amazed how much juice comes out this way!

5. Powdered Ginger

You can use ginger root powder  to flavor your kombucha. It is readily available at your local grocery store or online. You want to be sure to buy an organic product from a reliable source.

We prefer to use fresh ginger root whenever possible. But powdered ginger root will add a nice ginger taste to your kombucha. You may have to experiment to see how much to use as ginger in powdered form varies in strength.

Organic Ground Ginger Root

Organic Ground Ginger Root Powder

Fresh Ginger Kombucha Recipe

Making ginger kombucha is easy! There are only two steps.

Step One: add your brewed kombucha to a 16-ounce bottle.

Step Two: add ginger to each bottle.

How much ginger you add to each bottle depends on which form of ginger you decide to use. The following chart will provide you with a starting point.

Ginger FormAmount per 16-ounce bottle
Whole Ginger Slices1-2 ea x 1 inch section (1/2″ thick)
Chopped or Diced Ginger2 -3 teaspoons
Grated Ginger1-2 teaspoons
Ginger Juice1-2 teaspoons
Powdered Ginger1-4 teaspoons

Tailor the Amount of Ginger Root to Your Own Taste buds

Remember that however you use ginger in your recipe, more ginger will increase the spicy heat. Use too much and you may find it too strong for your taste. Too little ginger may make an anemic tasting brew.

If you are familiar with Reed’s Ginger Beer  (really soda), you may know that it comes in Original Ginger Brew, Extra Ginger Brew, And Stronger Ginger Brew. Obviously, many folks really like a strong ginger flavor!

Like all recipes, it pays to experiment. We always take the time to write down the amount of each ingredient in our recipes so that we can tailor the flavor to our own taste the next time.

That is exactly why we created The Complete Kombucha Brewing Journal. It makes it so easy to keep track of all your brewing and flavoring ingredients.

Have you made Ginger Kombucha? What form of ginger do you use? Please add to the discussion.


  1. Cindy Knigge

    Will the ginger probiotics kill bacteria in fermentation flavoring?I know honey will…

    • neilalan

      Hi Cindy. Thanks for your question, which I am sorry that I don’t know the answer to. Certainly, a ton of kombucha is made with fresh and powdered ginger and it is delicious and safe to drink.

  2. Smith Elizabeth

    Ginger and turmeric are both rhizomes. We like using powdered turmeric as it provides more of a citrus note. Fresh turmeric has more of an earthy flavor. Either will work. Apples are delicious in Kombucha as they enhance the naturally apple-y taste of a black tea Kombucha. Using apple pieces produces a subtle flavor, so go for the juice if you really want to taste it. When paired with ginger, it s like enjoying a healthy apple ginger pie in a glass!

    • neilalan

      Hi Elizabeth. Thanks for your comment. We agree–both ginger and turmeric work very well as kombucha flavorings and they work together well too. Apples are also a nice flavor. Although we do use apple juice, we find that chopped fresh apple gives a fresher flavor. Plus, that way you can choose from the many choices of apple varieties to tailor the taste. Both tart apples and sweet apples make interesting flavor combinations with ginger. Of course, we always buy organic apples!

  3. Reed

    When using only fresh ginger juice is necessary to add sugar.

    The last time I used 3 tsp chopped ginger and 1 tbs. honey. That came out well with a slight fizz.

    • neilalan

      Hi Reed and thanks for your comment. We never add sugar to our fermentation two. Fresh ginger juice makes a lovely tangy ginger flavor and usually, we find that any form of ginger works well to make a bubbly brew. We do use a tiny amount of honey (usually, just 1 teaspoon in 16 ounces) to add some nice round flavor notes, but you shouldn’t need it to create fizz. Make sure that your bottles are tightly sealed and that you let them sit in a warm room for 3-4 days before refrigerating. See if that makes the amount of fizz you like.

  4. Jackie Relaford

    I want to use ginger and lemon juice to flavor the kombucha in the second ferment, how much sugar should I add for a 24 ounce bottle

    • neilalan

      Hi Jackie and thanks for your question. We never add sugar in the second fermentation. The ginger will give it a nice spiciness and lemon adds a nice flavor to kombucha. Lemon, however is a sour fruit, so perhaps you are worried that the finished kombucha will be too sour. Adding sugar will make it sweeter, but remember that even in the second fermentation, the raw kombucha will continue to convert the sugar. This will likely add too much carbonation. We like to use a little honey instead. This adds a hint of sweetness and also rounds out the flavor. I would recommend 1/2 teaspoon of honey per 24 ounce bottle. You do need to refrigerate it after just a day or two, because honey also will continue to ferment and add carbonation.

      • Jackie Relaford

        how much ginger and lemon juice along with 1/2 teaspoon of honey per 24 ounce bottle?

  5. Jackie Relaford

    to continue from my last question can I do a longer second ferment by burping the bottles every 3 days , I have swing top 24 ounce bottles?

    • neilalan

      Hi Jackie. Thank you for your question. Yes, you can continue to ferment kombucha in the bottle for as long as you want, as long as you watch it carefully to prevent the bottle from exploding. Burping every three days is probably about right, unless the room is quite warm, in which case, I might check it every two days. As time goes on, the brew will continue to become more sour and more fizzy. If it goes too long, it may become so sour that it is closer to vinegar than kombucha. In which case, you can make salad dressing from it!

  6. katalina

    Just saying…ginger grows everywhere in Hawaii and Mexico also. Our grocer here in Santa Fe, NM brings it up from Mexico every week. And, I used to dig up my own when I lived on the Islands.


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