Kombucha, commonly known as “tea vinegar,” is a probiotic drink that has recently gained mass popularity. If you have had, want to have, or regularly enjoy this drink, the following may interest you.
What I generally see and hear from people is different combinations of juices, herbs, fruits, spices, and even in some cases hops and grains, being added to kombucha during the second fermentation. These additions to this healthy elixir are all quite wonderful. What I don’t hear a lot of is people speaking about cooking with kombucha or using it in recipes.
Below you will find my three favorite ways to incorporate kombucha into every day cooking.
You will need a blender
- 3 cups of ice
- 2 cups yogurt (plain or sweetened)
- 3 cups berries of your choice (I use Blueberries and raspberries)
- 1 cup kombucha
- 2 dried dates
Blend until smooth
On a hot day, this is a great healthy way to enjoy a smoothie.
Raspberry Kombucha Salad dressing
- 2 parts oil
- 1 part kombucha
- add the following to taste:
- salt and pepper
- 1 tsp honey
- 1 part raspberries (crushed) juice included
- 1 tsp A-1 sauce
This simple recipe is one of my favorites.
Marinade for pulled pork lion
- Coat a pork loin with olive oil
- Rub with salt, pepper, chilli powder, paprika, a dash of your choice of hot pepper powder
- Place pork in slow cooker/crock pot
- Add the following:
- 2 cups kombucha
- 1 cup olive oil
Add water until pork is covered with kombucha/oil mixture
Cook on low for at least 3 to 4 hours. Cook until meat tears apart easily.
At this point you can serve as is or add BBQ sauce
These three recipes basically tell you that anywhere in your cooking that you use vinegar, you can substitute kombucha. Of course, cooking it will destroy the probiotics, but using it in dressings, smoothies and other non-heated delectables will ensure that you get your probiotics for the day.