Green Goddess Kombucha
Green tea kombucha (from 1st fermentation) Kiwi Spinach Moringa oleifera Ginger
Blend: Puree the kiwi and spinach with a splash of the kombucha until smooth.
Bottle: Evenly distribute the puree into bottles. Add in your moringa oleifera and diced ginger, then pour in kombucha, leaving 1 to 2 inches free at the top.
Ferment: Place in a dark, room temperature area for 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
Enjoy: Chill in the fridge before serving, optionally straining out the fibers. Can be stored in the fridge, tightly sealed, for several weeks.