One of my favourite ingredients for asian food. But really hard to use for kombucha.

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I honestly thought that tumeric would be a no brainer, especially as I do like to drink tumeric-ginger tea a lot in winter times. However this ingredient turned out to be pretty hard to use in kombucha. First of all, you really have to use it very very sparely! In my first try I used 4g. I never miss judged the amount of a new ingredient as I did here.

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Usage

Use with care!

• 1g main flavour
• 0.5 sidekick