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. 

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