Hey Guys and Gals! An earthy, spicy kombucha with beet and ginger. Start with finished kombucha from the first fermentation.
Ingredients
4 cups kombucha
1/2 beet, or 1/4 cup beet juice
1 tablespoon fresh grated ginger
Directions
1. Grate or crush the beet and put it in the bottle. Add the ginger and kombucha, leaving a little space for carbonation. For several bottles, mix in a large bowl and divide.
2. Second fermentation: leave at room temperature for 1 to 3 days.
3. Strain if you like, then refrigerate to stop the fermentation. Serve chilled.