Cooking with Kombucha
Kombucha is a versatile product that lends itself to a range of dishes and beverages. If you think of kombucha as a slightly sweet and sparkly vinegar that comes in a range of weird and wonderful flavours, then you’ve got a pretty exciting ingredient to play with in the kitchen.
You all know how much we love our kombucha cocktails but ever thought of using it as a vinegar for salad dressing?
BOOCH ITALIAN DRESSING
1 cup raw kombucha
2 tbsp apple cider vinegar
1½ cups olive oil
3 garlic cloves, minced fine
1½ tbsp. minced onion
1 tbsp. dried oregano
½ tsp. dried basil
1½ tbsp. fresh minced parsley
1 tbsp. sea salt
¼ tsp. red pepper flakes
Combine all ingredients in a jar with a twist lid. Cover and shake until everything is well combined.
The oil and kombucha vinegar will probably separate after it sits for some time, so give it a shake before pouring.
Kombucha also works well in soups as it gives it that final zingy umami kick and the perfect balancing sour note.
CHILLED SUMMER MELON SOUP WITH KOMBUCHA
1 honeydew or rock melon melon, peeled, seeded, and cut into small pieces
¼ cup fresh mint
3 limes, juiced
Pinch of salt
500ml bottle of kombucha, chilled
Combine melon, mint, fresh lime juice, and salt in a blender. Blend until smooth. Add the kombucha and pulse until just combined. Do not over process. Let chill in the fridge for 1 hour before serving.
Garnish with fresh berries, melon or a swirl of yogurt.
Full of flavour and fizz, booch can also be used as vinegar for making a batch of quick pickles. The beets and kombucha in this next recipe combine for a lovely flavor. If you prefer a little less zing in your salad, use milder kombucha (personally we like more tang so the best booch for this is Superblend)
KOMBUCHA PICKLED BEET SALAD
4 servings INGREDIENTS:
1 bunch beets, boiled then peeled
1/4 onion sliced
3 garlic cloves
1 cup of tart kombucha
Slice the beets.
Add remaining ingredients.
Cover and let sit overnight.
Remove bay leaf before serving.