KOMBUCHA FLU TONIC

One of the most important benefits of fermented foods—and especially of kombucha—is their ability to stimulate our immune system. This kombucha tonic is a great way to use kombucha that may have fermented longer and developed a vinegary taste.

Active time:

5 mins

Total time:
5 mins

Fermentation:

1 month

INGREDIENTS

DIRECTIONS

2 TBS (30 ML) KOMBUCHA VINEGAR

1 TSP (5 ML) GRATED GINGER ROOT

½ TSP (2.5 ML) HORSERADISH

1 SMALL ONION, CHOPPED

1 TSP (5 ML) GRATED WHITE RADISH

3 CLOVES GARLIC, PRESSED

1 SMALL JALAPEÑO PEPPER, CHOPPED

A PINCH CAYENNE PEPPER

2 TSP (10 ML) TURMERIC

Place all of the ingredients in your Mortier Pilon fermentation jar. Let the mixture ferment at room temperature, covered, for 1 month. The longer the mixture ferments, the stronger it will be.

Once the desired concentration has been reached, filter the mixture using a sieve. Store in the refrigerator.

Drink 2 tsp (10 ml) of tonic daily.