Kombucha Is Weird. Make Salad Dressing Out Of It.
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.
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
Shaved fennel (bulb)
Chopped fennel (fronds)
Thinly sliced pear
Shaved parmesan or manchego cheese
Can you imagine the possibilities with flavors like gingerberry, mango, guava, cranberry, or peach!? Start experimenting.