NYT Cooking: To get the full aromatic flush and fizzy burn of fresh ginger, you have to make your own ginger beer. It is amazingly simple. There’s no sterilization needed, and this method is forgiving — you can actually play about with the levels and ingredients. Moreover, the resulting ginger beer blows anything else you’ve ever had straight out of contention. Take a pinch of pack...
Have you ever wondered how to make homemade kombucha? Save your money and brew your own with this easy tutorial teaching you how PLUS two recipes for flavor variations. Your budget and digestive system will thank you.
Raspberry Lavender Kombucha. Pour the brewed kombucha into clean jars. Fill them almost to the top but leave a little space for them to get fizzy and to add the flavor. Add ¼ of the berries to each jar, 1 Tbsp lemon juice, and 1 Tbsp dried lavender. Put the lids on tight and let sit 3-5 days at room temperature to ferment and become carbonated. Once they are fizzy, you can strain them into other clean jars (or not depending on your taste).
Kombucha: What Is It, How To Say It, and How To Make I have tried several brands from health food stores and prefer the Synergy brand over most. I am interested in making my own as I am upping the amount I drink each day.