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.
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.
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.
If you enjoyed reading, follow us on Facebook for updates: His Savvy Wife
Day 1 post: Kombucha All Purpose Cleaner
Day 2 post: Using kombucha to clean your fresh produce.