• 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 : Kombucha


  • 1l water
  • 18g green tea
  • 70g cane sugar
  • 1 kombucha fungus

Fermented drink : Ginger ale


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


  • 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.

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


Ginger bug

Ginger bug is the basis for making ginger-ale, you can compare it a bit with a sourdough for bread.
All you need is cane sugar, water and ginger.

Mix: 1l water
        2 tablespoons sugar
        2 tablespoons ginger 

in a jar and leave to ferment at room temperature. 
Mix regularly and add 1 tablespoon of cane sugar and 1 tablespoon of ginger every 24 hours for 5 days. 




  • 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.

Fermented drink : Tepache


  • The washed skin of 1 pineapple
  • 1l of water
  • 100g brown cane sugar
  • (possibly herbs or spices such as chilli, cinnamon, cardamom, turmeric, ginger etc.)



  • 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.


Fermented drink : Kvas


  • 1l water
  • 1 large beetroot with skin
  • 1 tablespoon of salt