Pineapple Ginger Kombucha Recipe: Zesty Homemade Refreshment

Kombucha has been a go-to health drink for its probiotic qualities and refreshing tang. Imagine combining those benefits with the tropical notes of pineapple and the warmth of ginger.

Pineapple ginger kombucha brings a delightful twist to the traditional fermented tea with a burst of fruitiness and a zing of spice.

Pineapple ginger kombucha

Making your own pineapple ginger kombucha at home lets you play with the balance of flavors while enjoying the fermentation process. It’s a simple way to explore the world of home brewing and customize your kombucha to suit your taste buds.

Whether you’re a seasoned fermenter or just dipping your toes in, you’ll find this recipe could become your new favorite way to hydrate and revitalize.

Preparing the Ingredients


When you’re making pineapple ginger kombucha, choosing the right ingredients lays the groundwork for a delicious final product.

Selecting the Perfect Pineapple

For the best pineapple ginger kombucha, you need a ripe pineapple. It should have a golden-brown hue and a slight give when you press it. The sweeter the pineapple, the more flavorful your kombucha will be. Avoid green or overripe, mushy pineapples as they can affect the taste and fermentation process.

Understanding Ginger

Ginger, with its zesty and slightly spicy profile, balances the sweetness of pineapple. Look for fresh ginger that is firm to the touch and has a smooth, tanned skin. You’ll need about an inch of peeled and sliced ginger to infuse your kombucha with its distinctive warmth.

Sourcing Quality Kombucha

Start with a ripe kombucha that’s ready for flavoring. This is kombucha that has already been fermented and is typically plain. You can buy it or, if you’re a seasoned brewer, use one that you’ve fermented at home. Make sure it’s bubbly and has a tangy taste before adding your flavors.

Additional Supplies

You’ll also need a few other items:

  • A clean half-gallon jar or bottle with a tight-fitting lid, such as a swing top or screw cap, for the fermentation process.
  • Bottles for storing your flavored kombucha once it’s ready.
  • A fine-mesh strainer for removing the fruit and ginger pieces after fermentation.
  • Optional sweeteners like honey or sugar if you prefer a sweeter taste.

With these ingredients and supplies ready, your pineapple ginger kombucha is set to be a refreshing, fizzy delight.

Brewing and Fermentation

Brewing a batch of pineapple ginger kombucha combines the art of tea fermentation with the exciting flavors of tropical fruits and the zest of ginger. You’re about to transform simple tea into a fizzy, flavored probiotic beverage.

Pineapple ginger kombucha

Initial Brew

First, you’ll brew your tea base using filtered water, sugar, and tea leaves, creating an environment where your SCOBY (symbiotic culture of bacteria and yeast) thrives.

For a standard gallon batch, use about 3-4 black tea bags and 1 cup of sugar. Let the tea cool before adding your SCOBY to avoid killing the beneficial bacteria.

Adding Flavors

Once your tea has fermented, it’s time to infuse it with flavors.

You can add fresh or pureed pineapple and thin slices of ginger directly into the brew. This method allows the kombucha to take on the sweet and spicy profile that makes pineapple ginger kombucha so delicious.

Secondary Fermentation

The secondary fermentation is where the real magic happens, giving kombucha its signature fizz.

Transfer the flavored brew into airtight bottles, leaving some room at the top for gases to expand. Let the bottles sit for 2-3 days at room temperature. This process will naturally carbonate your kombucha as the remaining sugars are broken down.

Bottling and Carbonation

After the secondary fermentation, check the carbonation level by carefully opening one bottle to gauge the fizziness.

If you’re satisfied with the carbonation, it’s time to refrigerate the kombucha. Refrigeration slows down the fermentation process and helps maintain the desired level of fizziness.

Your pineapple ginger kombucha is now ready to be enjoyed!

Remember, every batch of kombucha is unique. Practice will perfect your brewing technique. Happy brewing!

Yield: 8

Pineapple Ginger Kombucha

Pineapple ginger kombucha

This homemade pineapple ginger kombucha recipe infuses the tangy effervescence of kombucha with the tropical sweetness of pineapple and the spicy warmth of ginger. After the first fermentation, the addition of these natural flavors sparks a second fermentation, enhancing the drink with delightful fizziness. Ideal for sipping on a sunny afternoon, each batch yields 8 invigorating servings that are as delicious as they are healthful.


  • 1 gallon of plain kombucha (first fermentation complete)
  • 1 cup fresh pineapple, finely chopped or pureed
  • 1 to 2 tablespoons fresh ginger, grated
  • Optional: Sweetener of choice (honey, sugar, or stevia) to taste


  1. Prepare your pineapple by chopping it finely or pureeing it in a blender for a smoother texture.
  2. Grate fresh ginger until you have the desired amount.
  3. If you're using sweetener, add it directly to your pineapple ginger mixture to taste.
  4. Evenly distribute the pineapple and ginger mixture into clean fermentation bottles. Each bottle should be filled with the kombucha, leaving about an inch of headspace to allow for carbonation.
  5. Seal the bottles tightly and leave them at room temperature for 2-7 days for the second fermentation. The exact time will depend on your taste preference for carbonation and sweetness, as well as the ambient temperature.
  6. Check the carbonation level daily by carefully opening one bottle. When it has reached your desired level of fizziness, the kombucha is ready.
  7. Once the second fermentation is complete, refrigerate the bottles to stop the fermentation process and chill the kombucha.
  8. When ready to serve, strain the kombucha to remove any large pieces of pineapple or ginger.
  9. Serve the pineapple ginger kombucha over ice, if desired.

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