beetroot and ginger kombucha
Try swapping fizzy, preservative laden drinks (they don’t do your gut bugs any favours!) for kombucha. This recipe is refreshing yet a little fiery from the kick of ginger, its punchy bright colour means it looks great on the table too! Plus, if you’re struggling to drink enough, this is a great way to up your fluid intake.
veggie | vegan | dairy-free | gluten-free
variety counter – 3
serves
4 portions
ingredients
800ml kombucha from first fermentation (see recipe)
1 beetroot (or 120ml pressed beetroot juice)
2 tbsp fresh grated ginger
1 tbsp water
nutritional information
(per portion)
energy in kcal – 42
fibre – 0.5g
fat – 0g, and of which saturates 0g
carbohydrates – 9.8g, and of which sugars 9.5g
protein – 0.5g
method
- Preheat oven to 200C/180C fan/gas 6. Peel and chop the beetroot into ½ inch cubes.
- Place the beetroot in the centre of the foil, drizzle with water, bring the sides of the foil together to create a parcel. Cook for 40 minutes.
- Once cooled, transfer to a blender and puree into a smooth paste, adding a splash of kombucha (alternatively, use pressed beetroot juice).
- Add the beetroot paste/juice and grated ginger to a 1L clip top bottle. Using a funnel, pour in the first fermentation kombucha, leaving 1 to 2 inches free at the top.
- Store at room temperature, out of direct sunlight overnight for up to 3 days, until it reaches the desired level of carbonation.
- Chill in the fridge before serving.
storage
Store in the fridge, tightly sealed, for up to four weeks unopened. Once open, best consumed within 3 days.
