Ginger & Turmeric Kombucha
Preserved cooking illustration

Ginger & Turmeric Kombucha

Ginger & Turmeric Kombucha

Ginger & Turmeric Kombucha

Ginger and turmeric both have amazing anti-inflammatory properties, and they taste great together. Ginger is also a nourishing digestive aid and helps support immune function.

INGREDIENTS

3-4 quarts plain kombucha

2-3 inch piece of fresh, organic ginger root

1-2 inch piece of fresh, organic turmeric root

Scrub your roots clean, but don't peel them. Grate or chop finely, making sure to catch any juices that collect. Turmeric stains, so use gloves or expect orange fingers! Combine with your already fermented kombucha in a large jar with a cloth cover or loose lid. Infuse in a warm spot, out of direct sunlight for 1-2 days. Strain and bottle. See our Classic Kombucha recipe for bottling instructions.

NOTES

Conventional roots are irradiated and impede fermentation. Use organic!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.