Last year I did a brief post on cooking with Kombucha. I’ve done a few things with it since then, but haven’t really jumped into it like I’d hoped. Then, a few weeks ago on Twitter, I’d posted my list of my current ideas, hoping people would let me know their thoughts. I was excited with the ideas that were shared, and wanted to list them here. Thanks to everyone who played along. This might be the summer of cooking with kombucha.
Use as cocktail base
In a chilled soup
What else you got?
Chess pie filling
Like a pickle back
Ice cubes for cocktails
From James Briscione
Add starches to make meringue, or dehydrate and grind into a powder
From Nicholas Hall
Souring agent for quick cheeses like ricotta & paneer
As a shrub base
Instead of lemon juice in mayonnaise
He also mentioned it as a great base for BBQ
What a great list. It’s exciting to see people share what they’re working on, or even their maybes. With the ever-growing list of regional kombucha producers, we’re starting to see some really interesting flavors. The possibilities seem endless. Check back to see where I go with this.
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