Guest guest Posted February 21, 2008 Report Share Posted February 21, 2008 , I also am fairly new at kombucha. I use the ginger root. You don't use it when you initially ferment your tea. After fermenting 7 days or so you decant into bottles or jars and leave at room temperature for a couple days, or much longer (still working on what works best for me) and then drink or refrigerate to slow down the fermentation. It is in this second jar/bottle that you would add the ginger, or other fruit, sugar, etc. The " second ferment. " Good luck to you. Caty > > You mention using ginger in your kt. Is this in root form or can you > use the powdered kind? I love reading what everyone has to say. I'm > pleasantly surprised by how much I am learning from everyone. I'm a > newbee. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 hi, it is 10 min after, noon here, I guess it depends on wherever we are, I like the dry ginger for second ferment .I also like a dropp of honey init A mellower sweet taste.I have used agave too, and I keep on using that too sometimes, it disolves easier than honey, but still prefer the taste of honey. Warmly, Jahjet ________________________________ From: clayoquot2000 <clayoquot2000@...> kombucha tea Sent: Sun, November 29, 2009 10:18:48 AM Subject: ginger  good afternoon all.....i didn't realize that it was afternoon already....if anyone has done this already what kind of ginger would one use to flavor the kombucha after it is brewed ?.....i'm not buying fresh but rather dried, cracked or candied..... would you just put it into the bottle as it is being set aside for the second fermentation ?.....thanks. ....peace, mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 thankyou jahjet.....i like the taste of just plain kombucha and i love ginger so this should be nice.....thanks again.....peace, mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2009 Report Share Posted November 29, 2009 Ooops, forgot to address this, tho' someone else might have already answered you: > would you just put it into the bottle as it is being set aside > for the second fermentation Yes, you never want to add flavorings to an initial ferment. (Well, some experienced folks do add berries, but that's usually not their only brew.) I add my ginger (or berries, or cinnamon) to a 1 liter bottle, then pour in the kombucha. For the fresh chopped ginger, I added a tablespoon. Flavor was light, so prob could add more. Since you are considering adding dried ginger, am guessing you don't need as much. > > good afternoon all.....i didn't realize that it was afternoon already....if anyone has done this already what kind of ginger would one use to flavor the kombucha after it is brewed ?.....i'm not buying fresh but rather dried, cracked or candied.....would you just put it into the bottle as it is being set aside for the second fermentation ?.....thanks.....peace, mary > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2009 Report Share Posted November 30, 2009 > > > > You mention using ginger in your kt. Is this in root form or can you > > use the powdered kind? I love reading what everyone has to say. I'm > > pleasantly surprised by how much I am learning from everyone. I'm a > > newbee. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 1, 2009 Report Share Posted December 1, 2009 good afternoon all.....thanks again for your input jajet, vicki and miranda.....when i get my first batch going i'll try some ginger and see what it tastes like.....i'll put a few pieces of dried ( i like to use dehydrated foods ) in the bottles and see what it does.....maybe i'll put a little agave in it too as i've said before i'm a beginner with this and have started a brew using a bottle of gt's in tea and sugar.....we've had a bit of a cold spell and it has been around 70 deg in the kitchen.....it has been in the jug for one week today and has a whitish skim and bubbles on top and from the little glob of stuff that was in the bottle as well as other places now there are little " tentacles " like on jellyfish hanging down from the surface.....have any of you ever seen this before ?.....i would imagine that with the number of variables that there are many different types and shapes of " mushrooms " that form.....is this correct ?.....the whole process is really fascinating.....peace mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2011 Report Share Posted April 10, 2011 Hi, Should ginger be peeled for this program, or should we have the skin? April Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2011 Report Share Posted August 5, 2011 A teaspoon or two depending on the size of the container. I don't do exact measurements but that is my estimation. > > > In a secondary ferment ginger seems to give a a LOT (like a whole lot be careful) of fizz. I forgot ginger also seems to give me insomnia. > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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