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prep time
20 min
cook time
25 min
ready time
45 min
Low Carb Ginger Kombucha
Calling all kombucha lovers out there! You can make kombucha affordably at home with minimal start-up costs. We made a traditional black tea kombucha using a SCOBY and organic cane sugar. To make this kombucha Keto-friendly, we have fermented the sweetened black tea for upwards of 21 days to ensure the SCOBY has converted most of the sugar into organic acids to result in a Low Carb kombucha. We added sliced julienned ginger to the bottles during the secondary fermentation process to add a spicy hint of flavor that pairs well with the tart kombucha. The ginger is optional, so feel free to omit it or add other ingredients for flavoring. A quick search online results in many flavor ideas.
What is kombucha?
Kombucha is a beverage that is made through the action of fermentation by using a symbiotic culture of bacteria and yeast, also known as a SCOBY. During the fermentation process, the acetic acid bacteria inhibit the growth of competing bacteria and convert carbohydrates into organic acids. The result is a bubbly fermented drink that is both sweet and sour in flavor. Kombucha has many health benefits as the drink is made up of amino acids, vitamins, and enzymes. The best part about kombucha is once you have a SCOBY, you can continue making batch after batch of kombucha.
Why does this recipe contain sugar?
Although sugar is not Keto-friendly, kombucha requires sugar to start fermentation. The longer you ferment the kombucha, the less sugar it will contain. However, the longer you ferment the kombucha, the less bubbly it will be, but it will still have excellent flavor and all the health benefits.
Where do you find a SCOBY?
SCOBYs can be shared by other people who make kombucha as SCOBYs can easily be divided in half as it grows in layers. You can order SCOBYs online at a fairly inexpensive price if that is not available.
What equipment do I need to make kombucha?
Equipment needs are minimal, but you will need a few things to start. Once you have the proper equipment, you can continue to reuse the items for successive batches of kombucha. You will need a strainer if using loose-leaf black tea and a gallon-sized glass jar. To cover the top of the jar, you will need a cheesecloth or coffee filter and a rubber band. For the secondary fermentation process, you should purchase dark-colored screw-top glass bottles with lids that are 16 oz each.
Black or green tea?
If you want to experiment with different teas, feel free to use green tea for a batch. You can also use flavored teas like green jasmine tea, but those flavors will carry over into the next batch of tea, so it is best to make those completely separately while continuing to carry on the SCOBY in a batch of plain black or green tea.
What do the carbs in the nutrition facts reflect?
The carbs in the nutrition facts here reflect the max number of carbs in our kombucha recipe. If you ferment the kombucha for a shorter time, the carb amount will be closer to the maximum number of carbs listed, making it a Keto kombucha. If you ferment it for a longer amount of time (and therefore have a stronger kombucha), the less amount of carbs there will be. A shorter fermentation time will result in a bubblier brew compared to a longer fermentation time.
To make the ultimate pairing, serve this with other Keto recipes like our Keto Cumin Flank Steak with Cauliflower Salad to make for a delicious drink and dinner combo.
Net Carbs
8.2 g
Fiber
0 g
Total Carbs
8.3 g
Protein
0 g
Fats
0 g
31 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Water
16 cup
Black tea
6 tsp
Organic Cane Sugar
1 cup
Ginger
6 tbsp, sliced
Recipe Steps
steps 6
45 min
Step 1
Bring half of the water to a boil. Add the black tea to the hot water and allow it to steep for 5-10 minutes. Strain the tea into a clean glass gallon-sized jar. Add the sugar and stir well to dissolve.Step 2
Add the remaining water to cool the mixture. Leave enough space from the top of the jar to add the SCOBY. Make sure the tea has cooled to 75 F-85 F before adding it. Cover the jar with a cheesecloth or coffee filter. Secure with a rubber band.Step 3
Place the sweetened tea in a warm area of about 75 F-85 F. If the room is cooler, mold is more likely to grow. Start to check the kombucha at around seven days. Continue brewing the kombucha for additional days until the desired flavor and sourness have developed. You will want the brew to be fairly sour for a Low Carb kombucha.Step 4
Once you are ready to bottle your kombucha wash your hands very well. Then, remove the SCOBY from the jar. Place the SCOBY in a clean container and add a little bit of the kombucha for it to float around in. You can use this to start a new batch immediately or place it in the refrigerator until you are ready to make a new batch. Add one tbsp of freshly sliced ginger into each bottle.Step 5
Use a funnel placed into a 16 oz bottle and gently pour the tea into the funnel. Fill all bottles with the remaining tea. Store at room temperature for 1-3 days.Step 6
Doing so will allow the ginger flavor to permeate the kombucha and create any bubbles that might form. If you fermented your tea for the max length of time, there would not be as many bubbles created. Allow it to sit for 1-3 days. Then refrigerate the kombucha to keep it chilled before serving it.
