How to make flavored Blueberry Ginger Kombucha
In a saucepan, add the blueberries, grated ginger, sugar water and bring to a boil.
Lower the heat a little, and stir the mixture with a wooden spoon for about 15 minutes, smashing the blueberries, until it has become a thin syrup.
Let it cool completely to room temperature before proceeding to the next step.
Remove the SCOBY and 1 cup of liquid from your gallon jar of kombucha. Pour the blueberry-ginger syrup into the gallon. Do this slowly as it may foam up a little. Stir slowly with a wooden spoon.
Strain and bottle.
See step 5 above for easiest way to do this.
Leave about 1/2-1 inch of air at the top of the bottles and cover tightly with lid. If you'd like extra fizz, let the bottles sit at room temperature for 1-3 days before storing in the refrigerator. Keep an eye on them to make sure they don't explode.
When ready to drink, remove form the fridge, strain out the newly formed SCOBY and enjoy!