Turmeric Tonic Kombucha

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Kombucha is a type of fermented tea that is a great source of organic acids, B vitamins, and various strains of probiotics and is a wonderful addition to the diet while on the Autoimmune Protocol. You start with a sweetened tea, and over time the starter culture (made of yeasts and bacteria) consumes the sugar and caffeine and turns it into a low-sugar, fizzy probiotic beverage! While it is something that can be purchased at the store (especially now considering it’s exploding popularity), I find it preferable to make at home mostly because it costs cents on the gallon, and saves a lot of glass bottles compared to the store-bought variety. Although there is a little bit of a learning curve, once you get a hang of making your own brew there is no going back!

There are some affordable tools that make brewing kombucha a little easier, although they are not completely necessary. At the very least, you will need a wide-mouth, gallon-size glass container, a sanitized dish towel, as well as a large rubber band to secure it to the top of your container. I’ve been brewing my kombucha using only these few tools for years, and although it takes a little longer and involves a little more guesswork, it is totally do-able. For those who want to experiment less, a seedling mat, thermometer, pH test strips, and some swing-top glass bottles for a secondary ferment are super handy.

You can find a starter culture (called a scoby) at some natural groceries as well as online, but the best source is to find someone you know locally who can give you a “baby” from a successful culture. The scoby looks like an opaque, jello-like glob and should come accompanied by some starter liquid. Once you make your kombucha for the first time, you will end up with an extra scoby to start a double batch or give to a friend!

This recipe uses turmeric and ginger because of their sparky flavor as well as anti-inflammatory properties (note: some people with autoimmunity can be sensitive to turmeric in their diets, read this article to find out more). You can easily come up with your own flavor additions when it comes to the secondary ferment!

Kombucha Collage
5.0 from 5 reviews
Turmeric Tonic Kombucha
Serves: 1 gallon
  • To Brew Kombucha:
  • 1 gallon filtered water
  • 5 bags of green tea
  • 1 cup granulated sugar (don't use honey or agave nectar here)
  • 1 kombucha starter culture
  • 1 cup starter liquid (this should either come with the starter culture or be from a previous batch)
  • 1-gallon glass container
  • Cheeseclothor sanitized dish towel
  • Large rubber band

  • To Bottle-Ferment:
  • Swing-top glass bottles or glass jars with tight lids to hold 1 gallon of liquid
  • 1 green apple, cut into matchsticks
  • 2 tsp fresh grated turmeric (or 1 teaspoon ground dried turmeric)
  • 2 tsp fresh grated ginger (or 1 teaspoon ground dried ginger)
  1. Bring the gallon of water to a boil, turn off heat, and add the tea bags. Steep for 3 minutes and remove.
  2. Add the sugar and stir to combine. Let cool completely to room temperature.
  3. When the sweetened tea has cooled, pour it into your gallon container with the starter culture and starter liquid (don't do this before it is cooled, you will kill your culture!). Cover with a cheesecloth or sanitized dish towel and let the jar sit in a dark corner, on a seedling mat if using.
  4. Depending on the temperature of your room and if you are using a seeding mat or not, your brew will ferment faster or slower. A brew fermenting at 75-80 degrees (which you can use the jar thermometer to monitor) will take about 10 days to get to a pH of 3. If you don't use a seedling mat and it is during the colder months, it could take 2-3 weeks for your brew to get to that point. I like to do a taste test, as well as use the pH strips to see where the brew is at.
  5. When the taste and pH of the brew are ideal (I like how mine tastes with a pH of 3), pour most of the kombucha, sparing the culture, into bottles and/or jars, leaving a few inches of head space.
  6. Distribute the apple matchsticks, turmeric, and ginger evenly among the bottles and/or jars. Top off with remaining kombucha, making sure to leave some head space in every bottle for the fermentation to continue.
  7. Leave the bottles in a dark corner at room temperature (not on the seedling mat) for 3-5 days, making sure to "burp" them daily to release any pressure that has built up. Use caution here--I have certainly sprayed my ceiling with a batch that I forgot about for a couple of days!
  8. When you like the taste and fizziness of your brew, place them in the refrigerator. This will slow down, but not stop the fermentation process, so consume within 2-3 weeks for most consistent flavor.
Troubleshooting Kombucha: I am not a fermentation expert, so if you need more help with your brew I highly recommend my friend Sarah Ramsden's video series Fearless Fermentation!


About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.


  • Bridget says

    What is the pH when the kombucha starts?

    • Mickey Trescott says

      Hi Bridget,
      That would depend on the pH of the water you use–generally around 6 or 7.

      Good luck!

      • Angela Colasanti says

        Ph of water is zero

        • Mickey Trescott says

          Hi Angela,
          That is incorrect – water is most commonly a ph of 7, but can vary depending on how it was treated in a water treatment facility, for instance.

        • Jon says

          Specific gravity of water is zero, pH can range from 6 to 8, depending on where you are and the quality of water treatment.

  • […] Kombucha is a type of fermented tea that is a great source of organic acids, B vitamins, and various strains of probiotics and is a wonderful addition to the diet while on the Autoimmune Protocol. […]

  • […] This is the most basic form of Kombucha brewing I found and it was made even easier because it was a kit. You can buy the kit at The Kombucha Shop or on Amazon (there are more varieties online). If you are really ambitious you can make it on your own without a kit. Micky Trescott has a recipe for it here. […]

  • Carol says

    where do you buy fresh turmeric?

    • Mickey Trescott says

      I sometimes find it at my local natural grocery, but it seems to come and go. You could always put a special request in to see if they can order some for you!

      • Lyman Duggan says

        We often find in Asian Markets. It is similar to Galanga (Thai Ginger) and other Gingers. If you can get a rhyzome in good condition its easy to grow but slow. See YouTube Growing Turmeric.

    • al says

      I bought some from Amazon online.

  • […] Turmeric Tonic Kombucha – Autoimmune Paleo […]

  • […] What are your favorite meals to batch cook? I love batch cooking and have gotten really good at it. A typical batch cooking day includes a roasted whole chicken over veggies, roasted sweet potatoes, coconut yoghurt, bone broth, ferments, tuna salad, salad dressing and kombucha.  […]

  • […] Turmeric Tonic Kombucha from Autoimmune Paleo […]

  • Andrea says

    After spraying my whole kitchen with half the batch, I poured myself the first glass of this kombucha recipe, and OH MY is it delicious! Easily my favorite, of all the kombucha recipes I have tried. I know of a grocery that carries fresh turmeric in my area, but because I have a lot of it on hand I used dried, as well as dried ginger. I also used a Gala apple, because that was what I had. I did let the second ferment sit on my counter for a couple extra days, which probably explains why it was so carbonated. I like a bubbly kombucha, though. Making it from scratch without a kit and without buying a scoby is so easy I would encourage anyone to try it. If anyone has any questions about starting from scratch, please feel free to send me an email-I’ve done it many times. Thank you for what you do, and for your beautiful cookbook!

    • Mickey Trescott says

      I am so sorry to hear about your explosion… yikes! Happy it tasted delicious and hopefully made up for the trouble. I do think it was from the extra second ferment–that can be very powerful!

    • Kate says

      I would love to know how to brew Kombucha without a scoby or starter kit. Do you have the recipe?
      Thanks for your help!

      • Mickey Trescott says

        Hi Kate! Unfortunately you need a scoby or starter kit or the recipe won’t work!

        • Sonii Nagel says

          Actually, if you buy a bottle of commercial kombucha like Budda’s Brew or any other that is not flavored, you can leave it out at room temperature and it will eventually begin to grow a scoby on top. Also, your recipe here suggests green tea, but scobies really prefer black tea and will eventually die without it, getting weaker with subsequent brews. Green tea uses a different organism to ferment and the drink is called Jung.

          • Mickey Trescott says

            Hi Sonii, I’ve heard this but haven’t been able to grow a strong enough scoby to start a new batch (maybe I just need to wait longer?).

    • Arjun ADYANTHAYA says

      Just wanted to know your recipe for making kombucha at home. Thank you.

    • Diane da Costa says

      Hi Andrea,
      You mentioned making Kombucha from scratch; I’m very much interested and would appreciate some more information on this topic.

      Thank you.


    • Lydia says

      Hi, can u gave the recipe on your making of Kombucha without using kit. Tq

      • Mickey Trescott says

        Hi Lydia,
        You’ll need to get your hands on a scoby or a starter kit to make kombucha!

        • cretezone says


          I made my own scoby using the sweet tea brew and adding one bottle of GT brand kombucha. I finally “retired” the “mother” scoby after many brewings.

          I now have a scoby “hotel” in which I keep the many scobys that have been made. I will be giving them to friends and my granddaughter.

          • Mickey Trescott says

            Cool, thanks for sharing!

    • Evelyn says

      Hi Im wanting to start a kombucha for my husband who has been diagnosed Level 4 Prostate Cancer and after reading your comments I know that this recipe he will enjoy drinking throughout the day. So look forward to your reply on how to get started.

      • Mickey Trescott says

        Hi Evelyn,
        Wishing you and your husband the best of luck!

    • Diane says


      • Mickey Trescott says

        Hi Diane,
        You can try using your old scoby, or you can purchase one online – I am a fan of kombuchakamp.com. I do think it is important not to use metal utensils, although I have before in a pinch and I didn’t lose my scoby. Good luck!

  • […] Fermented Beverages: A small glass of kombucha or beet […]

  • Deb says

    We have hard water; will that affect the fermentation?

    • Mickey Trescott says

      Possibly, you can either try with bottled water, or see how your hard-water ferment goes!

  • […] 1. Turmeric Tonic Kombucha […]

  • Jay A says

    I have 16oz flip top bottles. It’s it a teaspoon of dried tumeric and a teaspoon of ginger per bottle or do I split it up between the bottles? It’s about 8 bottles per gallon of kombucha tea so that would be about a pinch of the tumeric and ginger per bottle. I know I can experiment but I would rather head in the right direction to begin with.

    • Mickey Trescott says

      Hi Jay, you want to split up the ginger and turmeric. When I make a batch, I end up with 3 24 ounce bottles because of the liquid evaporation during the ferment and leaving some extra liquid with the scoby for the next round. Hope it helps!

      • Chili says

        Can you just pour in into another gallon jug and add your spices and apple?

        • Mickey Trescott says

          You want to make sure the jug has a top that seals appropriately so that it gets fizzy. I’d be worried with a gallon, you are either going to build up so much pressure it breaks or the seal won’t be strong enough and your second ferment will turn out flat.

  • ronboi says

    I have heard that adding peppercorns when brewing turmeric tea aids in absorption. Do you think that this would also be the case with Kombucha?

    • Mickey Trescott says

      Hi Ronboi, yes there is an element in pepper that is a cofactor for the absorption of turmeric. Unfortunately pepper is not included on the elimination diet so I’ve avoided it in this recipe, but if you find you aren’t sensitive you could try adding some to your brew for a therapeutic benefit!

  • Kimbo says

    I’m new to the AIP diet. I’m not quite understanding how Kombucha is allowed when it has sugar. Won’t that irritate the lining of your gut prolonging the healing process?

    • Mickey Trescott says

      Hi Kimbo! First, most of the sugar is “eaten” by the scoby when kombucha is being made. Second, sugar is not avoided on AIP nor is it directly a gut irritant. Small amounts, like that used to make kombucha, or cure meats, is fine on the elimination diet. Of course, excess sugar in the diet is problematic, but that isn’t what we are talking about here. Hope it helps!

  • Jessica says

    I really enjoyed making this, and am pleased it turned out quite delicious! Curious, what do you suppose is the added nutritional benefit with the raw ginger and turmeric via second fermentation? I’ve used those herbs in teas, broths, tinctures and straight. But I’d love to know if the fermentation boosts any of their nutritional qualities!

    • Mickey Trescott says

      Hi Jessica! I actually don’t know the answer to this question – I just know they are anti-inflammatory, taste good, and make the kombucha nice and fizzy!

    • LaraS says

      Apparently it should… Please refer to http://www.sarahwilson.com/2014/08/fermented-turmeric-tonic/ for a couple of links to some studies that have been conducted on the subject. I haven’t read them in detail, so I can’t vouch for them personally, but it does sound exciting!

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