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.
Curd
Use as cocktail base
Pickling brine
In vinaigrettes
Popsicles
Fluid gels
Marinades
In a chilled soup
What else you got?
From Mark (From Belly to Bacon)
Chess pie filling
Like a pickle back
Sorbet base
BBQ sauce
Scoby candy
Ice cubes for cocktails
Gushers
From Stephen (Field & Table)
Poaching liquid
From James Briscione
Dashi
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
From David Posey (Blackbird)
He also mentioned it as a great base for BBQ
From Sophia (Real Simple Food)
Simple Syrup
Turkish Delight
Posset
Pastilles
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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Chris Spear
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