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Le Chaudron recipe
Kombucha gingembre
Homemade ginger kombucha
⏱ 20 minServes 4Medium95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 L (4¼ cups)brewed black tea
100 g (3½ oz)light cane sugar
1kombucha SCOBYSCOBY) with its starter liquid
30 g (1 oz)peeled fresh ginger
The juice of 1 lemon
200 ml (¾ cup)filtered water
- 1 L (4¼ cups) brewed black tea
- 100 g (3½ oz) light cane sugar
- 1 kombucha SCOBY SCOBY) with its starter liquid
- 30 g (1 oz) peeled fresh ginger
- The juice of 1 lemon
- 200 ml (¾ cup) filtered water
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brew strong black tea for 10 minutes in the saucepan, then dissolve the sugar in it while hot.
- Let the sweet tea cool to room temperature (about 25°C / 77°F) so it doesn't kill the SCOBY.
- Pour the cooled tea into the glass jar and gently add the SCOBY with its starter liquid.
- Cover the jar with the clean cloth secured with the rubber band, so it can breathe but insects stay out.
- Let it ferment 7 to 10 days at room temperature in a dark place until tangy.
- For the second fermentation, steep the grated ginger in hot water for 30 minutes, then strain the syrup.
- Put 50 ml (3½ tbsp) ginger syrup and a squeeze of lemon in each bottle, top up with the kombucha and leave 3 days at room temperature.
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