How to Use Sour Kombucha as a Brine (and Four Flavoring Ideas)
Because kombucha contains acetic acid it eventually closely resembles vinegar after a very long (and possibly forgotten) fermentation. This kombucha vinegar can be used in myriad ways, and one of them is for use as part of a brining solution.
Brines are often used to tenderize tough cuts of meat and keep dry meat, like some poultry, moist. It is the acid in the kombucha that breaks down the tough fibers you might find in a shoulder or brisket-type cut of meat.
The salt that is always included in a brine helps to increase the amount of moisture and flavor that the meat can take up by manipulating the structure of the tissues in the meat.
Both of these together equal a tasty, juicy, flavorful piece of meat.
Another ingredient you can add to the brine is sugar. It isn’t necessary, but the sugar helps to increase the caramelization of the meat when it is cooked and caramelization equals better flavor.
Here is a basic formula for a meat brine:
Add these right to the above brine and be sure to remove any bits of herbs or flavorings from the meat before cooking to prevent burning.
To the basic brine add: black peppercorns, dried or fresh thyme, lemon slices, dried or fresh parsley.
To the basic brine add: black peppercorns, dried or fresh sage, orange or lemon slices.
To the basic brine add: black peppercorns, onion slices, dried or fresh marjoram, lime slices.
To the basic brine add: lots of fresh peeled garlic, lemon slices, fresh or dried rosemary and/or mint.
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