Use kombucha like a Pro

Its not a secret that I am obsessed with kombucha

I love the flavours, the mouthfeel and that bite of acetic-acid.
It makes for the most stunning non-alcoholic beverage in food-pairing for special dinners and an obvious choice for a morning gut-shot. But I like to push the boundaries and do more with the mighty ferment.
The more I drink, brew and learn about this tasty ferment the more I fall in love with it.
Here are my most favourite happy accidents and experiments I want to share with you. Try out some day?

1. Kombucha Smoothies


2 Bananas

60 ml Singer Ginger, Daily or The Original Booch

1 tbsp peanut butter

1/4 tsp spirulina (optional)

1/2 tbsp moringa powder (optional)

Blitz all ingredients in a food processor for 7-10 seconds. Transfer in a glass and sip through. You can add flax seeds powder and rolled oats for a more substantial breakfast.

2. Kombucha Cocktails

3. Kombucha 

Replace Apple Cider Vinegar or White vinegar with equal part of strong kombucha (sour kombucha that you won't drink straight up otherwise)

4. Kombucha flower-extract

Use mature kombucha as a medium to extract flavours and colours of homegrown herbs, edible flowers and spices. Basically anything that is delicate and super perishable. I started using this trick during Bangalore's extended monsoon when nothing dries up well. Instead of drying these blue pea flowers, I let them infuse in kombucha and give away their colour and nutrients to the kombucha solution. This further will be used in flavouring mocktails, ice-teas, etc.

5. Non-alcoholic digestif

A shot of good 'ol kombucha is just enough after a greasy meal to get your digestion going. 

Leave a comment

Please note, comments must be approved before they are published