🍄Kombucha04 RecipesSpicy Ginger


  • 4 one inch thumbs of peeled ginger

  • ¼ cup honey

  • 2 tbsp brown sugar

  • ½ a chili, habañero, cayenne, etc. pepper


  1. Purée mixture (not including pepper) with a blender, immersion blender, mad knife skills, etc. You want to give your components as much surface area as possible, so the finer you can slice or shred them, the better. If puréeing, it might be easiest to mix in a bit of kombucha from the jar

    • The pepper should be very thinly sliced and slipped in the bottle just before sealing. One or two slices per bottle should™ be sufficient.

  2. Evenly distribute between bottles

  3. Top bottles off with kombucha from the jar

  4. Seal and leave in a dark place for a bit (refer to the instructions from ../../03 second fermentation)