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
- 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.