Kombucha Tea has become a staple in my kitchen. I turn to it often.
Sometimes I use a ladle full of kombucha tea in a stir fry, especially if I’ve cooked the food too fast and it’s sticking to the pan. The Kombucha releases the food from the pan and lends an unexpected flavor to the stir fry.
I’ve used it as a marinade for fish like Haddock, Tilapia, Perch and Catfish. I put the fish in a dish, add Kombucha to nearly covering the fish, let it marinate for a half hour or so, turn it and let sit for another 20 minutes and cook. I usually cook a veggie-fish saute’ but I’m sure this marinated fish would also be great grilled, baked or broiled.
Due to my high sensitivity to wine I haven’t had any in decades. I’m not sure if it’s the alcohol, the sugar, or the sulfites but I have a strong unpleasant reaction very quickly. I’ve taken to substituting Kombucha tea, ounce for ounce, in recipes that call for wine or beer. It brightens up the finished product lending a hint of the fermented taste we expect from a recipe with wine. I used it successfully in a braised short rib recipe and it was fantastic.I suppose it could be used in French Onion Soup so I will give it a try soon, as our onion harvest is plentiful this year.
In cold and flu season I make Kombucha Horseradish Tonic. I fill a jar with 8-16 ounces of Kombucha tea and drop a 1-inch peeled chunk of horseradish root in it. I let it steep a day or two and then drink 2-4 ounces every morning. If I’m very congested I’ll squeeze some lemon into my glass and then add the Kombucha Horseradish Tonic. This combination quickly breaks up any congestion. I replace the horseradish chunk every 7-10 days.
My recipe for Herbal Kombucha tea below.