Short answer
Add 1 teaspoon of finely grated fresh turmeric, or a small pinch of ground turmeric, to each 500 ml bottle of plain kombucha. Add 1 teaspoon of honey or maple syrup for a little sweetness and fizz. Seal the bottle and leave it at room temperature for three to five days, burping daily. Start with less turmeric than you think you need, because it can taste earthy and bitter.
Fresh or ground turmeric?
- Fresh: a brighter, more delicate flavour. Use about 1 teaspoon of finely grated root per bottle.
- Ground: stronger and more earthy. Start with a small pinch, about 1/8 teaspoon, and taste.
- Partner flavour: ginger balances turmeric well. A thin coin of fresh ginger, or a pinch of ground cinnamon, adds warmth.
What you need (per 500 ml bottle)
- 1 teaspoon of finely grated fresh turmeric, or a small pinch of ground turmeric
- 1 teaspoon of honey or maple syrup, for sweetness and fizz
- Optional: a thin coin of fresh ginger, or a tiny pinch of ground cinnamon
- Plain first-ferment kombucha, about 500 ml
- A pressure-rated swing-top bottle and a funnel
- Gloves, if you are grating fresh turmeric
How to make turmeric kombucha
- Grate the turmeric finely, wearing gloves. Add the honey or maple syrup, and the ginger or cinnamon if using.
- Stir the turmeric and sweetener into the bottom of a clean bottle.
- Pour in the kombucha through a funnel, leaving about 2.5 cm (1 inch) of headspace.
- Seal the bottle and leave it at room temperature, out of direct sun, for three to five days. Warm rooms are faster.
- Burp the bottle once a day over a sink.
- Chill it when it is fizzy enough. Strain out the fibres and turmeric grit before serving.
Tips for flavour, colour and staining
- Staining: turmeric stains fingers, cloths and plastic. Wear gloves when grating, and wipe up spills quickly.
- Sediment: ground turmeric settles to the bottom. Chill the bottle and pour slowly, or strain.
- Colour: the drink turns a warm golden yellow. Fresh turmeric gives a lighter, brighter colour than ground.
- Taste: if the drink is too earthy, strain it and add a little plain kombucha. If it is too sweet, use less honey.
Turmeric and health claims
Turmeric is often promoted for health, and many drinks make bold claims about it. The evidence for turmeric in food is limited, and most of the strong claims come from studies of supplements or from animals. Some sources suggest adding black pepper, because pepper may help the body absorb curcumin, the main active compound in turmeric. That is a suggestion from the supplement research, not a proven benefit in a drink. This recipe is a flavour batch. It does not treat any condition. For the wider picture on health and kombucha, see what is kombucha.
Troubleshooting
- Bitter or muddy: use less turmeric next time, and strain the drink before serving.
- Not fizzy: check the seal, and add a little more sweetener in the next batch. See why your kombucha is not fizzy.
- Too sweet: dilute with a little plain kombucha.
Related recipes
For a ginger version, see the ginger kombucha recipe. For the full second-ferment method, see how to flavour kombucha.