- 13 oz of freshly brewed home-brewed kombucha (after the first ferment)
- 2 oz of elderberry juice or elderberry syrup
- ½ tsp grated ginger
- 1 unbreakable bottle with stopper for storing the kombucha
- Glass jar for mixing the syrup and the kombucha
- Wooden stirrer
- Grater for the ginger
- Take the freshly brewed kombucha in a glass jar.
- Add the elderberry juice or syrup and mix well using the wooden stirrer.
- Wash and grate the ginger to yield about ½ tsp.
- Add the grated ginger to the glass jar.
- Pour the mixture using a funnel into an unbreakable bottle with a stopper.
- Place the bottle in a warm place (72-75 F) and allow it to ferment for 3-4 days.
- Check the taste and if it is bubbly and tangy enough, filter out the ginger pieces.
- Store the elderberry kombucha in individual bottles and refrigerate to slow down the fermentation.
- If your elderberry kombucha does not fizz and bubble, it means that the bottle wasn’t covered tightly enough or that it wasn’t placed in a location warm enough.