I’m currently reading The Big Book of Kombucha by the people from Kombucha Kamp, and I saw that one of their flavor profiles was banana and peanut butter. I think the idea was to flavor the kombucha during second stage fermentation with these ingredients, but I thought that it sounded more like a really awesome smoothie flavor. Since I am addicted to chocolate, I decided to also add some chocolate sauce.
1 dl (3.4 fl.oz) kombucha vinegar (would recommend to try with regular kombucha)
1 whole (peeled) banana
1 tablespoon peanut butter
1 tablespoon italian hazelnut chocolate sauce (could also use Nutella, or any other chocolate sauce).
Although each of these ingredients is super good on its own, for whatever reason, I did NOT like this smoothie at all in the slightest. The kombucha vinegar gave it too much of a bite. Maybe it would taste better with regular kombucha? If anyone tries it with plain kombucha, I would love to receive feedback on how you liked it.
Other than the bite from the vinegar, the smoothie would have been delicious.
Brew kombucha like normal, and wait until it becomes vinegar.
Place 1/2 cup of yellow mustard seeds in a jar, and cover them with the kombucha vinegar. It is possible that the seeds will plump up slightly as they soak. If the mustard seeds start popping over the top of the kombucha vinegar, cover them with more kombucha vinegar.
Let the seeds soak for at least 3 days (I waited 6 days).
After waiting the sufficient amount of time, pour the whole jar into the blender
Add 1 1/4 teaspoons tumeric and 1/4 teaspoon salt. I added 1/2 a clove of garlic, but at the end of the day I didn’t like the taste of it in the mustard, so I would say to not use it.
Add 5 teaspoons of honey
Blend. If the consistency is too grainy, keep adding more kombucha vinegar until smooth.
I remember the exact moment when I first tried kombucha. I was in the passenger seat of the car in the parking lot of a Whole Foods in Long Island New York. My ex-husband had bought a rather expensive (something like $3) green carbonated drink, which he said was supposed to be really healthy.
I took a sip and was like, “uck, that’s disgusting!”
It was super sour and the base flavor was not that great. It would be my first taste of G.T.’s, one of the the biggest kombucha brewers in the US.
Since it was supposed to be good for me, when we went back to Whole Foods the next weekend, I tried it again, this time the Passionberry Bliss flavor. My second try went much better, and I was soon hooked!
Since I was on a limited budget (damn law school loans), spending $3 a bottle a day on kombucha (x2 people), was just not in the budget. I was seriously bummed out. However, after doing some research online, I was delighted to discover that I could brew ‘buch at home for a fraction of the price!
Since I have some extra kombucha vinegar laying around, I decided to get creative. Eric and Jessica Childs (founders of Kombucha Brooklyn in New York City) in their book Kombucha! had a really interesting recipe for kombucha mustard. I like mustard, so I decided to give it a shot.