Apple cinnamon kombucha recipe for the cold autumn days

Apple-Cinnamon Kombucha (second fermentation)

Everything you need:

• 400 ml Raw Original Kombucha
• 2 small bottles, hermetically sealed
• 1 apple cut into small pieces, washed
• 4 cinnamon sticks

And this is how it's mixed:

1. Divide the kombucha between both bottles.
2. Add apple pieces and two cinnamon sticks to each bottle.
3. Seal the bottles and let them stand in a dark place for three days. This allows the secondary fermentation to begin.
4. Tip: To avoid too much pressure on the bottle,
   open once every day.
5. Afterwards, you can enjoy the kombucha. Depending on your taste,
   You can either filter out the pieces or leave them in the kombucha.
   Then store in the refrigerator and enjoy.

Did you know that kombucha contains a variety of beneficial probiotic bacteria? These can also strengthen your immune system and support your gut flora.