- 5 cucumbers, peeled, seeded and cut into 1/2-inch pieces
- 1-1/2 cups sour cream
- 1/4 cup kombucha*
- 1/4 cup fresh dill, finely chopped
- 1 teaspoon raw honey
- 1 small red onion, diced
- Sea salt
- Freshly ground pepper
In a colander, toss the cucumber pieces with 2 teaspoons salt and let drain for one hour.
In a bowl, mix together the sour cream, kombucha, dill, and honey. Add the drained cucumbers and diced onion. Toss together and season with salt and pepper to taste. Serve immediately.
*This is a good use for kombucha that has over-fermented a bit and has a more vinegar-like flavor.
|Sour Cream Starter Culture|
|Kombucha Tea Starter Culture|