kombucha tips 8

This is the 8th post to the 30 ways with kombucha in 30 days that I have decided to take up for the month of September. You may read more about the ‘challenge’ I gave myself here. 

After making the coleslaw last week, I couldn’t wait to make another salad with kombucha. Tangy & sweet at the same time, kombucha makes the perfect vinaigrette. Coupled with herbs, and a bit of honey, it compliments the earthy tones of the root vegetables that I used today.

Today’s salad is made up of 2 root veggies, beet root and carrots. I added a small apple as well, to add some sweetness to it.

I first learnt about beetroot when I started drinking slow pressed juices about a year ago. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. Most importantly, they are known to stimulate the liver’s detoxification process. It is very rich in fibre, great for people with constipation.

Word of warning: Don’t be surprised if you poop pink alright? The first time I pooped pink, I panicked. I thought I was bleeding in my intestines. Take note, if you drink beetroot juices or eat beetroot, its normal to have pinkish poo.

I think adding dried herbs makes a good dressing as well. I’m thinking dill and thyme or rosemary the next time I make this. And maybe dried basil. Dried basil goes with everything! I add it like salt & pepper to all my dishes. I guess that explains why I have a basil plant growing in my home now.

I made 2 servings of this salad, meant to put the dressing on, and let it sit for awhile to soak in the vinaigrette. I set up 1 serving for this photo, and somehow, after tossing it and taking the first bite, I finished everything in that one sitting. Yums! The 2nd serving is now waiting in the fridge. :)

Sidenote: Beetroot dyes everything red. I forgot about it. I thought the salad will come out a beautiful red and white. Nope. All red.  After shredding, can’t differentiate apple or beetroot.

Tip: Make all your salad dressings in a glass jar. So if you have leftovers, you can easily keep them in your fridge to use on the next salad. Also, less washing for lazy people like me.

BONUS Tip: Use kombucha that has been brewed for awhile longer for an extra sour kick. I let mine brew for 3 weeks and kept in a small jar for this.

 

beetroot salad
Beetroot Salad

Have you used kombucha to make any vinaigrettes or dressings before? Share with us your recipes below in the comments.

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Previous articles in the challenge: 

Day 1: All Purpose Spray

Day 2: Soak Produce to Remove Dirt & Bugs

Day 3: Kombucha Coleslaw

Day 4: Hair Rinse

Day 5: Facial Toner 

Day 6: Fermenter’s Overnight Oats

Day 7: All Natural Shower Cleaner

probiotic colesale

This is the 3rd post to the 30 ways with kombucha in 30 days that I have decided to take up for the month of September.

Today’s post is going to come in a form of a recipe. I love making stuff from scratch and knowing exactly what goes into my food. As with this month’s theme, if you’re having an excess of kombucha, or are just interested to find ways on how to incorporate more probiotics into your diet, this post is absolutely for you.

probiotic colesale
Kombucha coleslaw

I love working on this ‘challenge’ because its making me push the boundaries of the usual routine. Kombucha is something we all know of as a drink. While working on this, I was wondered whether I would be able to find 30 uses for it. I didn’t want to share something that doesn’t work. I have to research well and push myself to experiment to get out the best recipes to share.

In many ways you will find many similarities between Apple Cider Vinegar and Kombucha. Previously, I usually see a recipe that calls for ACV and I head out to get a bottle. We tend to forget what we are brewing is also a vinegar if left to brew for a longer duration. Their properties, benefits, and what they do for the body is very similar.

Throughout this 30 posts, you will see many ideas that are used for Apple Cider Vinegar here. I was very skeptical whether kombucha would be up to par with what ACV can do, thus all the testing and experimenting. Feel free to swap kombucha with ACV or Jun, whichever you have excess of. Do remember to get Raw Apple Cider Vinegar though, for the probiotic properties.

Also, with this recipe, I intentionally used the vegetables in those quantities. I wanted to have some leftovers. I needed to! I’m sure many of you may have guessed it…To make SAUERKRAUT. This hobby is an addiction…. if you have enough space and glass jars to last you though all the variations.

purple cabbage sauerkraut
Tri Colour Sauerkraut

You can get my recipe for sauerkraut here.

I forgot to set aside a cabbage leaf to weight the sauerkraut down, so I’m using spinach leaves instead. Weighed it all down with a saucer and a lemon to hold the saucer down through the fermenting process. It is recommended to fill to the neck of the jar, but silly me ran out of cabbages again. Used too much on the coleslaw. Sigh. But the coleslaw was good too! No complaints!

For this sauerkraut, I added more salt. Hopefully it will keep the cabbage crunchier. Also, I added 1 tsp of coriander seeds and 1 tsp of juniper seeds.  A friend of mine, Gillian, recommended it. Can’t wait t0 try it!

2 recipe ideas in 1 post! You guys must be feeling lucky today! :)

Have you tried purple cabbage? Do you have your own kombucha coleslaw recipe? Share it with us via the comments below.

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Day 1 post: Kombucha All Purpose Cleaner

Day 2 post: Using kombucha to clean your fresh produce.