Ginger-Lemon Kombucha Recipe
It's slowly getting warmer, but especially during the transition from winter to spring, you should pay attention to your immune system. If cold days do break out again, a balanced diet will help you a lot. In addition to plenty of fresh fruit and vegetables, you can prepare this super delicious ginger-lemon kombucha.
What you need:
- 500 ml raw
- 1 medium ginger root, peeled and cut into sticks
- 30 ml freshly squeezed lemon juice
Preparation:
- Kombucha into a sufficiently large, sealable glass bottle
- Add ginger and freshly squeezed lemon juice
- Seal the bottle tightly and let it sit at room temperature for 2-3 days
- Then filter out the ginger through a sieve and your kombucha is ready!
- From day 4, it's best to store it in the refrigerator!
3 Interesting Facts About Ginger
- Ginger contains natural plant compounds like gingerols, which are largely responsible for its characteristic pungent taste.
- Ginger contains, among other things, the enzyme zingibain, a protease that can break down proteins and is therefore also interesting for food processing, for example.
- Ginger has been used for centuries in various cuisines and beverages and brings an intense, spicy pungency.
3 Interesting Facts About Lemons
- Lemons naturally contain vitamin C and are therefore a well-known source of vitamin C in the diet.
- In addition to vitamin C, lemons also contain various natural plant compounds and are especially known for their fresh, sour taste.
- Lemon juice brings natural acidity and a fresh citrus note, making it particularly suitable for the sweet-sour taste of kombucha.
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