Can I mix ginger bug with kombucha?

Yes, you can. The ginger bug is used during the second fermentation of kombucha to add flavor and natural carbonation. However, it should never replace the SCOBY in the primary ferment.

How to ferment a ginger bug?

A ginger bug is fermented by combining fresh grated ginger, sugar, and water in a jar. Feed it daily with additional ginger and sugar. It typically becomes active and bubbly within 4–6 days.

How to make homemade ginger kombucha?

Start by brewing sweet tea and fermenting it with a SCOBY and starter kombucha for 7–10 days. After that, bottle with a ginger bug and let it carbonate for 2–4 days before refrigerating.

What is the difference between kombucha and ginger bug?

Kombucha is a fermented tea made using a SCOBY. A ginger bug is a wild-cultured starter made from ginger and sugar. While kombucha uses a SCOBY for fermentation, a ginger bug is used primarily to naturally carbonate and flavor drinks.

DIY Ginger Kombucha & Ginger Bug Fermentation

DIY Ginger Kombucha & Ginger Bug Fermentation at Home: Complete 2025 Guide

Print Recipe

Master the art of homemade kombucha with this foolproof guide to fermenting ginger bug and brewing naturally fizzy ginger kombucha right in your kitchen.

Author: Eva
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 7–12 days
Yield: 2 to 3 liters 1x
Category: Beverages
Method: Fermentation
Cuisine: DIY Fermentation

Ingredients

Scale

2 tablespoons grated fresh ginger (for bug)
2 tablespoons sugar (for bug)
2 cups filtered water (for bug)
1 cup ginger bug starter
4–5 bags of black or green tea
1 cup sugar (for kombucha)
3.5 liters filtered water
1 SCOBY (Symbiotic Culture Of Bacteria and Yeast)
Optional: more grated ginger or fruit juice for flavoring

Instructions

Start the ginger bug: Combine grated ginger, sugar, and filtered water in a clean jar. Cover with cloth and secure with rubber band.
Feed the ginger bug daily with 1 tbsp grated ginger and 1 tbsp sugar for 5–7 days, until it’s bubbly.
Boil 500ml of water, steep the tea bags for 15 minutes. Remove tea bags and stir in 1 cup sugar until dissolved.
Add remaining cold filtered water (about 3 liters) to cool it down completely.
Pour sweet tea into a glass jar, add the SCOBY and 1 cup starter liquid (from previous batch or store-bought raw kombucha).
Cover the jar with cloth and secure it. Ferment for 7–10 days at room temperature, out of direct sunlight.
Taste after day 7; when tart and slightly sweet, it’s ready.
Strain and bottle, adding 2–4 tablespoons of ginger bug or juice for flavor and fizz.
Seal bottles tightly and leave for 2–5 days at room temperature to carbonate.
Refrigerate and enjoy chilled!

Notes

Make sure all equipment is clean. Never use metal utensils with SCOBY. Always refrigerate after carbonation to prevent over-fermentation or explosions.

Nutrition

Serving Size: 1 glass (250ml)
Calories: 50
Sugar: 10g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg

Keywords: kombucha, ginger bug, fermentation, DIY, probiotic, homemade

Find it online: https://adrianrecipes.com/https-adrianrecipes-com-diy-ginger-kombucha/