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CUCUMBER MINT KOMBUCHA

with Dr. Carolyn Griffin

INGREDIENTS:
 Cucumber cut into 4 inch spears (3-4 of them)
 3 mint leaves, whole
 1 tsp raw cane sugar
 15 oz Plain Kombucha
INSTRUCTIONS:
1

Place the cucumber, mint, and sugar into the 16-ounce bottle.

2

Next, pour the plain Kombucha in the bottle leaving about 2 inches of headroom.

3

Cap them tight and let them second ferment for 2-3 days.

4

Once ready, refrigerate and enjoy!