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.
PRODUCTS YOU WILL
NEED FOR THIS RECIPE
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.