Ginger-Peach Kombucha
2018-08-18
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Learn how to brew your own fizzy and refreshing ginger-peach kombucha!
Guest Post By Melissa Morales-Perez, Nutrition and Dietetics Student at Dominican University
It’s 3 o’clock somewhere. You’ve hit that undesirable midafternoon slump. You need a pick-me-up ASAP, so you reach for a caffeinated soda or expensive frothy sugary coffee sip. These drinks may do the trick, but at a high-calorie, high-sugar, and high-dollar price. Ditch your soda and coffee habit and tackle your sugar cravings with the new “it” beverage kombucha. Kombucha (or ‘booch for short) is a delicious, fizzy and refreshing fermented tea drink that’s existed for centuries but recently gained popularity because it offers potential health benefits. Kombucha contains probiotics, which provide your gut with healthy bacteria and it contains powerful antioxidants that play a role in preventing heart disease, diabetes, and cancer.
I got adventurous and took a stab at brewing my own kombucha using registered dietitian Amari Thomsen’s kombucha recipe, and gave it a ginger and peach spin. Keep in mind, brewing your own kombucha comes with a few caveats. Be sure to follow the preparation instructions carefully to avoid contamination. Also, over-fermentation can cause too much alcohol production. Most commercial kombucha products contain less than 0.5% alcohol.
For additional tea-inspired recipes such as a fruity green tea smoothie and how to make sun tea, download the FREE app Eat Healthy: Homemade Meals in Minutes.
Ginger-Peach Kombucha
Makes 16 Servings
Prep Time: 10 minutes
Brewing Time: 10-14 days (depending on your taste preference)
Ingredients
- 14 cups of unchlorinated, unfluoridated water
- 8 tea bags of pure green tea (do not use herbal or flavored teas)
- 1 cup of cane sugar
- SCOBY (symbiotic culture of bacteria and yeast disc) and starter liquid (you can purchase this at a store or online)
- 4 cups of fresh or frozen peaches, sliced
- ¼ cup of ginger, peeled and sliced
Directions:
- Bring water to a boil in a large stockpot. Once it has boiled, remove from heat, add sugar to water and stir until completely dissolved.
- Add green tea bags, steep, and remove after 10-15 minutes (the longer you leave the bags, the stronger the tea flavor will be). Allow the tea mixture to cool until it reaches room temperature.
- Transfer tea into a one-gallon glass jar. Make sure to leave about 4 inches from the top of the jar for the SCOBY and starter tea.
- Add the SCOBY and starter tea into the jar. Cover the jar with a piece of cloth and use a rubber band to secure in place. (I used an old t-shirt).
- Store the kombucha jar, at room temperature and out of direct sunlight for 7-12 days for fermentation. After the 7-12 days, the fermentation will complete and a new SCOBY (cream-colored layer) will form and float on top of your kombucha. You can use this SCOBY for a new batch of Kombucha).
- Using a funnel, pour the liquid into small airtight glass bottles and add the ginger and the peach. Leave about 1 inch of room. Allow the kombucha to ferment for an additional 1-2 days. This is called the second fermentation and will add the extra fizziness and flavor.
- Once the second fermentation is complete, you are done! Cheers! Store your ginger-peach fizzy kombucha in the refrigerator. This will be good to drink for up to one month.
Additional notes:
- Remember to always use sterile equipment and clean working spaces to prevent contamination.
- Though the recipe starts off with a sugary tea (16g of sugar per serving), during the fermentation process the bacteria and the yeast eat most of the sugar, making it a lower sugar and calorie drink.
Nutrition Information per 8-ounce serving: 60 calories, 1 gram protein, 16 grams carbohydrate, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 1 gram fiber, 0 milligrams sodium, 16 grams sugar
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posted by Dawna Boxwell on October 23, 2019
I’m going to use a 1 L pop-top glass bottle for the second fermentation. Approximately how much Ginger and how much Peach would you add to that size bottle?