Ginger and Turmeric Kombucha
I’ve noticed a trend in superfoods…
There seems to be one “new” superfood that’s all the rage each year.
2013 was coconut oil’s year. It was kale in 2014.
I’m not sure what the 2016 Superfood Champion is yet … it’s too soon to tell.
But I can tell you that I’ve been sneaking in turmeric in all kinds of ways for the last year, and I don’t see myself stopping any time soon.
I love turmeric most of all for it’s anti-inflammatory properties. In my mind, it’s Nature’s Tylenol.
I even got over one of the worst periods ever by concocting a drink with turmeric!
My favorite way to use turmeric now?
Infusing its flavor and healing properties into my favorite beverage — kombucha!
Here’s what you need:
- finished kombucha
- 1-liter swing top bottles (or quart-size Mason jars)
- 1 tablespoon freshly chopped ginger per bottle or jar
- 1 tablespoon freshly chopped turmeric root per bottle or jar
Here’s how to do it:
Funnel finished kombucha into the bottles or jars you’re using. Leave a small amount of head space. Less headspace = more fizz. 🙂
Add freshly chopped ginger and turmeric to each bottle or jar — 1 tablespoon of each per jar. So if you’re going to flavor three 1-Liter bottles, you’ll need three tablespoons ginger and three tablespoons turmeric.
Close the bottles or jars. Leave in a semi-warm spot for 24 to 48 hours. This is called a second ferment. The flavors and healing properties of ginger and turmeric infuse into the kombucha during the second ferment.
After 24 to 48 hours, stop the fermentation by transferring to the fridge.
I strain the ginger and turmeric bits as I pour each glass, but you can strain them all out at once if you like.
How To Find Fresh Turmeric
Good luck finding this in your local supermarket!
I have seen fresh turmeric root on Azure Standard’s produce page several times.
My local health food store usually carries it, especially during the fall and winter months, for about $14 per pound. A pound of turmeric might as well be a ton, so you don’t need nearly a pound. A few pieces of the root is all I need to make several bottles of this kombucha.
Believe it or not, Amazon even has fresh, organic turmeric!
If you live in a very warm zone (Zone 9 or higher), you can grow turmeric.
Ginger is definitely the more dominant flavor in this kombucha, yet there is a hint of turmeric in there. It’s a really lovely flavor.
My son and I both think the flavor is identical to GT’s Gingerade kombucha from the store!
If you love flavoring kombucha in all sorts of fun ways, be sure to check out my post: How To Flavor Kombucha With Frozen Fruit!