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

  • 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

DIRECTIONS

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.

PRODUCTS USED TO CREATE THIS RECIPE 

KOMBUCHA FLU TONIC

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