GINGER KOMBUCHA DIY
1 serving
1 min. ( ≥ 1 week resting)
INGREIDENTS
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Last drops of Giili Ginger Elixir
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50cl Water
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33g Sugar (2/3 of water)
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1tbsp Grinded Ginger
HOW TO
Perfect way to reuse your Gili bottle(s).
Keep your last bit of Gili Ginger Elixir in your bottle and add water, sugar, and grinder ginger. Shake well. Open the bottle and shake again, repeat this twice.
Now let the fermentation process begin by storing the bottle in a warm & dark space (the storing place should be at room temperature or warmer).
Repeat the same process once a day for 5 days: adding the water, sugar, and grinder ginger and shaking well.
Wait at least one week & enjoy your home-made Kombucha!
TIP BY CHEF ENZO:
Add your favourite spices or fruit pulp to experiment different flavours.
What you will need: