Reuse, Reduce, Recycle

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During the kombucha brewing process, we usually end up having plenty of leftovers. These leftovers are; flavoring fruits - currant, persimmon, strawberry, apricot, etc.-, herbs - mint, sage, etc.-, flowers - rose, lavender-, spices - clove, ginger, turmeric, lemongrass, etc. - teas and such.

When we finished brewing we used to dump all of our organic leftovers into the green recycle bin and send everything to the city's compost center. We take from nature, process it, nourish and flourish with it and send it back to nature as returning the favor.

However, we figured out there could be another way, not only returning the favor but also taking full benefit from what nature offers us.