Kombucha Is Weird. Make Salad Dressing Out Of It.

by snuggerson

Have you ever tried kombucha?
(Warning – reading that Wiki page will make you never want to try kombucha.)

The hubs used to brew it in our basement.
A strange concoction of fermented sugar and tea (grown with the grossest looking cultures known to man – believe me people, you never want to see a “scoby”), kombucha is an acquired taste. It’s extremely acidic, and the home-brewed variety tastes an awful lot like apple cider vinegar.

If you’re not an aspiring brew-master (home beer brewers will find the process familiar and may want to give it a try), there are a handful of commercial brands sold in grocery stores. GT’s and Kombucha Wonder Drink have dozens of delicious flavors and are MUCH more palatable than their home-brewed sisters (Literally, sisters. It’s a scoby thing. Don’t ask).

So why would I ever try this stuff?
Converts will tell you that it’s a miracle drink, but in truth, the verdict on kombucha’s health benefits is still out. I will tell you that it is probiotic and probably has some digestive benefits (think yogurt). It is also naturally effervescent and a great alternative to soda when you’re craving some bubbles. But more importantly…

Because of its acidity, kombuca makes some seriously killer salad dressing.

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Arugula and Fennel Salad with Ginger Asian Pear Kombucha Dressing

For the dressing

3 parts extra virgin olive oil
1 part Kombucha Wonder Drink – Ginger Asian Pair
Squeeze of lemon juice

Toss with

Shaved fennel (bulb)
Chopped fennel (fronds)
Thinly sliced pear
Shaved parmesan or manchego cheese
Toasted walnuts

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Can you imagine the possibilities with flavors like gingerberry, mango, guava, cranberry, or peach!? Start experimenting.