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Everyday Booch Recipes

Dandelion & Fennel Detox Kombucha

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  • 12 cups (96 oz) kombucha 
  • 1 TBSP dandelion root
  • 1 TBSP fennel seeds
  • 2 cups filtered water

Makes 6 16 oz bottles of kombucha


Put the dandelion and fennel seed into a small pot with 2 cups of water and bring to a boil for five minutes. Then turn off the heat, let cool to room temperature, and strain. Add 4 TBSP of the dandelion / fennel tincture to each 16 oz bottle for your second ferment. Move to a dark, warm place for 2-4 days, and chill before serving. This recipe is adapted from The Herbal Academy.