WHAT YOU'LL NEED:
Juicer
4 - 16 ounce Glass Bottles with swing top caps
Funnel
Mini measuring cup
INGREDIENTS:
¾ cup fresh lemon juice, (approx 5 juiced lemons)
2 tbsp fresh ginger juiced, (approx 3-4 inches of ginger)
1 tbsp Cayenne powder
¼ cup Organic Raw sugar (helps make it fizzier)
60 oz Plain Kombucha
INSTRUCTIONS:
1
Place whole lemons and ginger through the juicer.
2
Pour the juice in a glass pyrex measuring cup.
3
Add the sugar to the cup and stir until dissolved.
4
Then add the cayenne powder and stir again.
5
Using a funnel and the mini measuring cups, pour 2 ounces into each bottle.
6
Next pour the plain Komucha in the bottle leaving about 2 inches of headroom.
7
Cap them tight and let them second ferment for 2-3 days.
8
Once ready, refrigerate and enjoy!
HELPFUL HINTS:
- Since there is not a lot of sugar for the bacteria to feast on, these will not need to be “burped” to release any built up pressure.
- This is such a great blend for helping to boost your immune system.
Ingredients
WHAT YOU'LL NEED:
Juicer
4 - 16 ounce Glass Bottles with swing top caps
Funnel
Mini measuring cup
INGREDIENTS:
¾ cup fresh lemon juice, (approx 5 juiced lemons)
2 tbsp fresh ginger juiced, (approx 3-4 inches of ginger)
1 tbsp Cayenne powder
¼ cup Organic Raw sugar (helps make it fizzier)
60 oz Plain Kombucha