Everyday Booch Recipes
Carrot Spice Kombucha
This recipe calls for wintry spices that leave you feeling warm yet refreshed. It promises to be a fizzy one, so open with care!
Purée carrots with ¼ cup filtered water until you form a paste. Place the purée, spices, and finished kombucha into a ½ gallon vessel with lid. Leave the vessel at room temperature for 3 days, and in the fridge for an additional 4-7 days. Strain before serving, and enjoy!
Makes ½ gallon of kombucha.