Well back in February, I made some Ginger Kombucha.
I liked it. It needed some carbonation, but other than the lack of carbonation, I really liked it.
More recently, I made Ginger Beer. It was a little too sweet for my taste, but it was nicely carbonated.
Last week, I decided try Ginger Kombucha again.
I put the left-over ginger pieces in another glass jar and poured my finished green tea kombucha on top of the ginger pieces.
I left this for a day or two to infuse the ginger into the liquid.
For carbonation, I used some pineapple juice, which I poured into the bottles ... about 1/5 of the bottle each.
Then, the ginger-infused kombucha went into the bottles. I let those sit at room temperature for about 5 days and then put them into the fridge.
I made a batch of black-tea kombucha to keep the SCOBY going.
I liked the combination of pineapple juice and ginger kombucha.
Turned out great.
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