Green Goddess Kombucha

Prep: 3

Total: 3

Servings: 8 cups

Packed with moringa oleifera, spinach, and kiwi, this Green Goddess Kombucha is packed with nutrients and probiotics to fuel your day!

4.6 from 24 votes

½ gallon green tea kombucha from a first fermentation this is not store bought kombucha, 1.9 L
1 kiwi peeled
½ cup fresh spinach
2 tsp moringa oleifera
2 inches fresh ginger diced (about 2 Tbsp)

Blend: Puree the kiwi and spinach with a splash of the kombucha until smooth.
Bottle: Evenly distribute the puree into fermentation 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.

Frozen spinach will also work, just be sure to thaw it before blending.
Not a kiwi fan? Substitute ½ cup of chopped strawberries, an orange, or 2 Tbsp of honey.
Can't find moringa? You can simply omit it from the recipe (or buy it online here).
Green tea kombucha can be made by simply replacing the black tea with green tea (though black tea kombucha will also work for making this flavor).

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