{fermentation} Kombucha Confessions

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I don’t like kombucha.

There, I said it, and it feels good to get it off my chest. You see, I’ve been dabbling in fermentation for quite some time. I have brought milk and water kefir grains to food swaps and discussed probiotics with the best of them. I think a glass of water kefir with a splash of juice tastes like a nice fruit juice spritzer. I enjoy milk kefir with a bit of maple syrup or fruit puree. However, I think kombucha tastes like vinegar, and it’s just not something I want to drink. I had tried it at a food swap and thought it was too vinegary, but I thought maybe it would taste different if I made my own. So I got a scoby from a friend a year or so ago. I knew she had extra, and I wanted to see what this mushroom mother was all about. I brewed some green tea and watched with fascination as a new scoby formed. But as I tasted the results, I had to admit that this beverage is not for me. But I didn’t want to give up on kombucha just yet – I like watching it brew and want to include those other variations of my probiotics in my diet.

 

So, what’s a fermenter to do? I researched some other ways to use kombucha besides drinking it, and I’d thought I’d share in case others also find the beverage distasteful for drinking.

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Basically, you can substitute the vinegar in recipes with kombucha. I have done this quite successfully in the past with vinaigrettes, and brought the salad dressing to a food swap using recycled/redecorated salad dressing bottles. I recently made chive-flavored “vinegar” by soaking chive blossoms in kombucha. It didn’t turn the bright pink color that chive blossom infused white vinegar does, but it is a delicious addition to salad dressings.

 

I have also used kombucha to make mustard for my husband. I happen to strongly dislike mustard, but my husband loves it. The process and recipe is simple. Pour ½ cup of whole mustard seeds into a small glass jar, add raw garlic if you like, and then cover the mustard seeds with kombucha. Store covered (can either cap with a lid or with a paper towel secured with a rubber band) in a cool dark place for at least a week . To tell the truth, I let mine ferment for more than a few months, and had to top off the mixture with additional kombucha once or twice as the seeds soaked up the liquid. Then blend the mustard in a food processor with salt, pepper, and other spices to taste, making the mustard as smooth or course as you like.

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My most favorite way to enjoy kombucha is a bit strange. I like to pour it on my hair in the shower. Like apple cider vinegar, when used as a rinse, it acts to seal the hair follicles and brings extra shine (and quite possible a distinct smell) :) to your luscious locks. I’ve read that infusing the kombucha with fresh rosemary or rosemary essential oil can make it a tick repellant – this is something I’ll have to try as the ticks have been plentiful this summer.

I hope you’re able to try some of these uses of kombucha, whether or not you enjoy its taste as a beverage. Enjoy!

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Categories: Bath & Body Products, DIY, Food Preservation, recipe

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One Comment on “{fermentation} Kombucha Confessions”

  1. August 6, 2014 at 12:16 am #

    Love your post! I don’t like kombucha either. I love water kefir though :)

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