huckleberry fizz


It’s become a fall tradition to go huckleberry picking with my mom on the central Oregon coast, where her family has been camping and fishing since she was a tiny one. The western slopes of the coast range is full of huckleberries and the season is long lasting. This kombucha was made from the last batch of berries left in the freezer. It’s double fermented, extra fizzy, tart, and delicious!