Just realized my friend's weird kombucha trick actually works

My buddy in Portland kept telling me to add a handful of fresh ginger to my second ferment, but I thought it would be way too strong. I tried it last week with my usual green tea batch, and after three days the flavor was perfect, not sharp at all. The ginger gave it a nice kick without being harsh, and it made the fizz way better too. I used about two inches of ginger, peeled and sliced thin, in a one-gallon jar. It's now my go-to method for adding flavor without using fruit. Has anyone else tried something simple like this that turned out great?

2 comments

2 Comments

brian_jackson19d ago

Ever try grating the ginger instead of slicing? I found it infuses way faster, like in just a day or two. You get a smoother ginger flavor all through the brew.

knight.xena18d ago

Grating it changed my whole process.