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1.
Squeeze the lemons' juice.
2.
Peel the ginger and grate it into the bowl with the lemon juice.
3.
Fill kombucha into sturdy bottles with thick walls and leave about 7 centimeters of headspace at the top.
4.
Pour the lemon juice and grated ginger into the bottles and seal tightly.
5.
Store the bottles in a dark place to ferment the kombucha. The longer it ferments, the more carbonation it develops. Warmth speeds up the process further.
6.
Important: Open the bottles several times each day to prevent them from bursting due to pressure.
7.
After fermentation is complete, open the bottle carefully, as pressure may have built up from the carbonation. Then store in the refrigerator and enjoy within a week.
