Digestive Kombucha Recipe: Ginger and Mint for Gut Health

The Fabled Alchemist Digestive kombucha with fresh ginger, mint, and live cultures. Second fermentation builds natural carbonation in 3 days. Bright, fizzy, properly tart. P10D minutes

What You Need

Recipe 1 gallon (3.8 liters) filtered water 8 black or green tea bags (or 2 tablespoons loose leaf) 1 cup (200g) organic cane sugar 1 SCOBY with 1 cup starter liquid 3-inch piece fresh ginger root, sliced thin 1/2 cup fresh mint leaves, lightly crushed

Step 1 Boil 4 cups of the filtered water. Remove from heat and steep tea bags for 7-10 minutes. Remove tea bags and stir in sugar until fully dissolved.

Step 2 Add SCOBY and starter liquid. Cover jar with a breathable cloth secured with a rubber band. Place in a warm spot away from direct sunlight.

The Result Digestive kombucha with fresh ginger, mint, and live cultures. Second fermentation builds natural carbonation in 3 days. Bright, fizzy, properly tart.

Digestive Kombucha Recipe: Ginger and Mint for Gut Health

The Fabled Alchemist Full recipe with herbalist notes Get the Full Recipe