Ginger Lemon Kombucha F2

Ingredients:

• 500 mL Ceylon black tea F1 kombucha (older batch, F1 complete)
• 30–60 mL fresh lemon juice
• 20–40 mL fresh ginger juice

Instructions:

1. Strain the SCOBY and starter liquid from the base kombucha.
2. Add the lemon juice and ginger juice to a 500 mL bottle with the base kombucha.
3. Fill to the neck, leaving 1–2 cm headspace.
4. Seal and store warm for 1–4 days.
5. Burp daily to release pressure and avoid geysers.
6. Taste-test from day 2 onward; refrigerate once flavor and fizz hit your preference.

Notes:

• Log final observations (taste, carbonation level, days fermented) for future reference.

Tags:

• Kombucha
• F2
• Ferment
• Beverage
• Black Tea
• Lemon
• Ginger

Written by Benjamin Degryse

Published on 2026-08-07