Kombucha is surprisingly versatile! It can be bottled or used in salad dressing, marinade, frozen treats, mixed drinks, and many other types of recipes.
Bottled Drink. The most popular way to use kombucha tea is as a flavored bottled beverage. The options for flavoring are practically endless as fruit, juice, herbs, and spices can all be used. Click here for more information on flavoring and bottling Kombucha tea.
Salad Dressing. Kombucha tea can be used in place of vinegar in your favorite salad dressing. For these recipes, it is best to use well-fermented Kombucha that has taken on a strong vinegar-like flavor. If your kombucha is on the sweeter side, adjust any sweeteners in the recipe accordingly. Try these dressing recipes using kombucha:
Kombucha Italian Salad Dressing
Meat Marinade. Due to its acidity, long-brewed kombucha can be used to marinate meat, too! You can use any meat – pork, chicken, beef – even lamb, shrimp or fish. The instructions on how to prepare a marinade are usually unique to the recipe, such as this one: Kombucha-marinated Pork Cutlets with Cultured Cream Sauce
Acidic Ingredient in Mixed Drinks. Many cocktail recipes call for an acidic ingredient, and kombucha can often be used as a substitute. It can be used in place of sweet and sour mix in any cocktail recipe, or as a healthy alternative to sodas. A second ferment with juice makes it sweeter and more carbonated. Try the Kombucha Mocktail, an interesting and fun recipe which uses kombucha instead of club soda.
As a Substitute for Apple Cider Vinegar. Kombucha can be substituted for ACV in most recipes. It is best to use well-fermented kombucha that has taken on a strong vinegar-like flavor. Kombucha in the vinegar stage is just as useful as at any other stage and can be used in recipes instead of ACV, or used as a starter for other lacto-fermenting projects, such as making a Strawberry Kombucha Shrub. Read more on How to Substitute Kombucha for Vinegar in Recipes.