I’ve been on a Kombucha kick lately, and not just for drinking. I enjoy all things sour, so it got me thinking. I started to use it anywhere vinegar would be used. My favorite flavor is the Multi-Green because it has that earthy grass undertone, but I’m also planning on trying flavors such as Ginger/Lemonade. How about: Kombucha Pickles, Kombucha Gastrique. Make a vinaigrette or use it for agrodolce. Use it to make a shrub for cocktails. Go, and report back to me.

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Chris Spear