#Synergy kombucha gingerberry how to

I’m about to harvest my latest batch and I need to ask you a few questions. GT’s Gingerberry has been my jam for awhile now and I’ve been playing around with fresh berries, ginger etc then I used straight Naked Blueberry juice, neither worked out flavor wise. I’ve been brewing kombucha for about 5 months after my husbands cousins wife gave me a starter from her batch.

Hi! I’m so glad you wrote this post! Ecstatic actually. As always, I encourage you to use caution when brewing kombucha at home. Some people have mild allergic reactions to it, and there are still mixed reports on it in the science community. If your house is consistently below 70 degrees, I would recommend wrapping the bottles with an electric blanket or giving them some sort of insulation in order to ensure the kombucha gets fizzy.ĭo note: kombucha is not for everyone. I simply added pure blueberry juice (you can also do pomegranate or a blueberry-pomegranate hybrid!), frozen blueberries, and fresh grated ginger to my homemade kombucha prior to bottling it for secondary fermentation.ĭepending on the temperature of your home, let the bottles sit for 2 to 4 days at room temperature for secondary fermentation. I had a feeling you might be a Gingerberry junkie too, so for my most recent batch of home brew, I copy catted GT’s. Whenever I’m between batches of kombucha and choose to buy it from the store, I always gravitate towards GT’s Gingerberry. There are endless ways you can flavor kombucha to suit your palate, which brings me to my next point: Gingerberry.

#Synergy kombucha gingerberry how to

So if in the event you’ve taken to kombucha and are interested in turning your expensive habit into a cheap hobby, you can learn How to Make Homemade Kombucha by following my tutorial. is exhilarating for a girl who wrote a book on it. Kombucha was featured in an Huffington Post article as one of those things we resistfully love, and in a Portlandia episode or twelve.įor those of you who live in the Western part of the U.S., none of this comes as a shock but the prospect of the trend filtering through every crevice of the U.S. Wildly awesome flavors like Espresso, Cherry Almond, and Lavender Lemon, no less. Since then, micro ‘bucheries have been popping up in my neck of the woods, and two of my favorite coffee shops serve kombucha on tap. Of course, I bought one to feed my gut bugs.

While kombucha is a centuries-old elixir, known for its detoxification and probiotic qualities, it has only recently become a mainstream trend in the U.S.Ībout 8 months ago, I went for a road bike ride near the Sierra Buttes (middle of nowhere California), stopped in a tiny general store in a sparsely populated town, and noticed a huge variety of kombucha flavors in the drink refrigerator. Was the public ready for a cookbook based entirely on fermented probiotic beverages? Who knew?īut slowly, I started seeing the signs that the trend was taking. The probiotic trend hadn’t really made widespread shockwaves, and it seemed as though much of the attention given to kombucha was concentrated in the Western states. It seemed as though no one had heard of the stuff.įor this reason, I was concerned while writing my cookbook, Delicious Probiotic Drinks, that the book was ill-timed. When I first started writing about kombucha on my blog, I was fairly certain my words were falling on glazed-over eyes. You will never spend $5 on store-bought kombucha again! Make your homemade kombucha taste just like your store-bought favorites! Probiotic-rich and great for your gut!