Kombucha Vinegar: Smoothie Experiment 1

kombucha smoothie chocolate bananaI’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.

Recipe:

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.

Kombucha Honey Mustard: Part 2

How to make delicious kombucha honey mustard:

  1. Brew kombucha like normal, and wait until it becomes vinegar.
  2. 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.
  3. Let the seeds soak for at least 3 days (I waited 6 days).
  4. After waiting the sufficient amount of time, pour the whole jar into the blender
  5. 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.
  6. Add 5 teaspoons of honey
  7. Blend.  If the consistency is too grainy, keep adding more kombucha vinegar until smooth.

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