Preparation 

• Bring water and sugar to the boil, let the tea brew (time depends on the kind so check the packaging).
• Sieve the tea and let it cool down to room temperature.
• Add the kombucha mushroom, and leave to ferment in a WARM & DARK place covered with a muslin cloth.
• Let ferment untouched for about 14 days, after that you can drink 80% of the juice or let it ferment in the bottle.
• You can start again with the rest, or keep it in the fridge for later.

Fermented drink : Ginger ale

Ingredients:

• Juice of 2 lemons
• Juice of 2 limes
• 100g finely chopped ginger
• 100g sugar
• 1l water
• 3 dl ginger-bug

Preparation:

• Cook up the sugar, water and ginger, allow to cool to room temperature and add the rest.
• Leave to ferment in a closed jar for 2 days.
• Drink ice cold.

Suggestion
Several spices can be added during the cooking process 
(such as star anise, chilli,...)

Preparation

• Put the peelings in a 2 litre glass jar with a clasp.
• Add the sugar and water to the jar. -Stir until the sugar is dissolved.
• Close the jar.
• Set the pot in a warm room.
• After 48 hours, the liquid will have white foam on it. 
• Sieve the liquid.
• Pour the drink into a bottle; if you want more carbonation and flavour, leave it at room temperature for a day or two.
• If not, drink it immediately. You can keep it in the fridge for a few days.

Preparation

• Cut the beetroot into 2 cm cubes.
• Put them in the pot and add water and salt.
• Mix and close the jar.
• Let the drink ferment in a warm place (minimum 25 °C) for 3 days and taste regularly.
• Strain the vas through a fine mesh sieve. -You can drink it immediately or let it ferment a second time to get more bubbles.
• Leave the bottle for 2 to 3 days at room temperature.