This has turned out to be the favorite kombucha flavor in my house. This Pineapple Ginger kombucha tastes amazingly light and fresh!
Both pineapple and ginger have many health benefits making this pineapple ginger kombucha a double header!
Health Benefits of Ginger
- Ginger soothes digestive problems
- Aids in respiratory problems
- Diminishes nausea and is commonly used in pregnancy in moderation
- Stimulates the circulatory system
- Reduces local pain and swelling when used in a poultice (around a swollen joint)
- There have also been studies that show it is beneficial against cancer
Health Benefits of Pineapple
- Pineapple has strong antioxidant capacities as it is full of vitamin C. It is also supportive of the immune system for the same reason. See more about vitamin C here.
- Pineapple is full of the enzyme bromelain which aids in digestion when eaten along with a meal. Bromelain is a popular proteolytic enzyme that, when taken apart from food, can help in reducing inflammation.
- Pineapple is high in manganese, a trace mineral important for energy production. It is also high in vitamin B1, which also plays a part in energy production.
Recipe: Fantastic Pineapple Ginger Kombucha
- Prep Time: 5 minutes
- Total Time: 5 minutes
- 1 – 2 quarts kombucha
- Bottle of organic (not from concentrate) pineapple juice and/or fresh pineapple
- 1 inch fresh ginger peeled and sliced
- Fill each quart about 3/4 full of kombucha
- Add the sliced ginger
- Add pineapple juice to fill the quart, leaving 1 inch from the top
- Cover and leave out a day or two for the second ferment
- You can also do this second ferment in the grolsch style bottles for a fizzier result
- 12 – 16 ounce bottles for the second ferment (like these) – I also use a quart mason jar for the secondary ferment
If this is the first time you are reading about kombucha here, you need to catch up by reading this post to find out what kombucha is and this post to get the basic kombucha recipe.
Tip: For fizzier kombucha, leave less room at the top of the bottle. I personnaly do not like too much fizz, so I typically do the second ferment in the quart mason jars and then pour it intot he grolsch bottles just because they look so cool.
My family and friends are willing to try kombucha when it is flavored. I only allow them an ounce or two to sample it, because if you drink too much, too soon, you will get digestive perturbations.
As with any fermented food, you need to work up to having it in small increments to be sure you can tolerate it. As it is, I only have about 2 ounces with a meal. That is enough for me and it helps in the digestion of the meal.