½gallongreen tea kombucha from a first fermentationthis is not store bought kombucha, 1.9 L
1kiwipeeled
½cupfresh spinach
2tspmoringa oleifera
2inchesfresh gingerdiced (about 2 Tbsp)
Instructions
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.
Notes
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.