Ginger, Turmeric and Black Pepper Kombucha Tea - Second Fermentation
 
 
Ingredients
  • 1 inch piece of ginger and turmeric, peeled and cut into thin strips (small enough to make sure they are easy to get out of the bottle)
  • ½ black peppercorns slightly crushed
  • 800ml approx fermented tea
  • optional ½ tsp organic sugar (buy on iherb or amazon - the best time to bottle is when the first fermentation is still slightly sweet, if you have missed this window add ½ tsp organic sugar to the bottle which helps carbonation, don't worry most of the sugar is gone after the second fermentation is done. If you are worried, just allow to ferment for 5 days or more in the bottle or until it doesn't taste slightly sweet at all)
  • 1 litre flip top bottle (or recycled clear glass bottle with screw kid works fine, just remember to 'burp' the jar every day to reduce the chance of the bottle exploding)
Instructions
  1. Clean bottle with hot water and vinegar
  2. If your tap water is not reliable, boil some bottled water and swish about 100mls of the hot boiled water in the bottle with the lid on
  3. Allow the bottle to cool completely
  4. Add the ginger, turmeric and black pepper (I use a funnel and push the frozen berries in with a chopstick)
  5. Then add the already fermented Kombucha tea
  6. Make sure you leave at least a 5cm gap to avoid bottles exploding from the gas build up
  7. I have been leaving about an 8cm gap now that I am living in a warmer climate (which makes the fermentation process go faster)
  8. Allow to ferment for 2-5 days (depending how warm it is, it's really warm in Vietnam and only takes about 2-3 days over here. Back in Sydney it would take 4-5 days for the second fermentation)
  9. You can tell the second fermentation is complete when it is fizzy when you open the lid, it will also not be as sweet and will take on the fragrant flavours of ginger and turmeric
  10. You can also check out some more second fermentation ideas on my recipes page
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/ginger-turmeric-and-black-pepper-kombucha-tea-second-fermentation/