Because most of us have been introduced to kombucha through commercial varieties of the cultured beverage, we tend to think of it in fruity, bubbly flavors.
But kombucha is brewed much like vinegar – aerobically. Acetic acid, the organic acid found in vinegar, is also found in kombucha. And when you allow your kombucha to brew a bit too long to drink, it makes an excellent vinegar for salad dressings.
Try this tomato salad dressing made with kombucha while the ripe tomatoes are coming off the vine this summer.
Ingredients:
- 1/2 large tomato
- 1/4 cup tahini
- 6 Tbsp. olive oil
- 6 Tbsp. water
- 3 Tbsp. nutritional yeast
- 1 Tbsp. sesame seeds
- 1/2 tsp. sea salt
- 2 cloves garlic
- 1/4 cup tamari
- 6 Tbsp. kombucha
Instructions:
- Combine all ingredients except olive oil in a blender or food processor. Process until smooth.
- Slowly drizzle in the olive oil.
- Serve immediately.
