This is a Kombucha-based tonic we will draw from in a few weeks. Three cups of very ripe (sour) Kombucha, a whole head of garlic and about a cup of ginger are going to ferment and bubble away, then be strained and taken with honey (by the faint at heart) or cayenne (for the seriously-I-cannot-get-sick-today crowd) in teaspoonfuls.
