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6 Ways to Incorporate Kombucha into Your Busy Lifestyle – Part 5

  • Author: Joybilee Farm

Description

Use the remaining Kombucha as a vinegar substitute.  One of the components of Kombucha is acetic acid or vinegar.  If you leave the Kombucha to ferment for a couple extra days, you can use it in place of vinegar in salad dressings. You can make this recipe the day before. It pares wonderfully with a spring green salad.


Scale

Ingredients

  • 1 cup of Kombucha (pH of 2 to 1)
  • 1/4 cup of frozen raspberries
  • 1/2 tsp. Dijon mustard or grainy mustard
  • 1/2 cup of virgin olive oil
  • 1 tsp. dried minced onions
  • 1/2 tsp. thyme

Instructions

  1. Put kombucha and raspberries in a pint jar and allow to sit for an hour, until raspberries thaw and their juices infuse the kombucha.
  2. Stir briskly with a whisk or fork to break up raspberries.
  3. Pour mixture through a sieve to remove raspberry pulp.
  4. Add mustard and olive oil.  Beat well with a fork until mixture thickens and becomes slightly opaque.
  5. Add minced onions and thyme.  Beat well with a fork until spices are fully incorporated.
  6. Allow it to sit for an hour for the flavours to meld.

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