I've been making kombucha for seven years. Oftentimes the result is a pleasant, slightly bubbly tonic, however I have had my fair share of neglected kombucha batches turn into flat, sour kombucha "vinegar". This recipe is a perfect way to not allow ingredients, probiotics, and effort go to waste.
Add all ingredients to a high speed blender and blend until garlic and herbs are pureed and fats are emulsified. Store in the refrigerator and use within one month.