by Aishah Avdiu
Kombucha has taken the health & wellness scene by storm, first conquering the yoga-moms and teen bloggers and now has moved on to even the fiercest of naysayers thanks to brands that brew for flavor rather than shelf life. You can embrace being basic and just drink it (guilty!) or you could try these 4 unexpected uses for the mystical, bubbly tea that had Lindsay Lohan pleading not guilty to her DUI in 2011.
Some people think a great cut of meat should stand on its own. For every other cut there’s marinade. Acid is a super effective way to tenderize and prep meat, and kombucha is acidic as hell. From steak to chicken, fish, and even tofu, kombucha acts as a flavorful marinade for your proteins. Try out this easy steak marinade at your next barbeque. It might even convince your father-in-law that kombucha isn’t only for hippies and fitness cult members. (Recipe inspired by Food52.)
1 cup orange ginger kombucha
3 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons rice vinegar
4 garlic cloves, minced
½ cup olive oil
¾ teaspoon red pepper flakes
Pinch of salt
If you don’t want to dish out $99 for Fresh’s Black Tea Kombucha Facial Essence (we’re skeptical too…) try our easy DIY recipe for a gentle kombucha toner that provides glow & hydration without breaking the bank.
¼ cup aloe vera
3 drops of vitamin E oil
If you’re making a salad tonight… congrats. That’s honestly really inspiring. Let us help you jazz it up with some kombucha tanginess. As mentioned, kombucha is acidic, meaning it can often be used interchangeably in place of a vinegar component in recipes. Here we have a funky take on a classic italian vinaigrette. (Inspired by this blog post.)
1/4 cup celery juniper kombucha
3/4 cup olive oil
2 tbsp of raw honey
Pinch of sea salt
Black pepper to taste
1 tsp Italian seasoning
Boozy Kombucha Popsicles
The boozy popsicle trend was truly underrated, and gone too soon. What a stroke of genius it was to combine a classic summer treat with a sinful twist. Take it a leap & bound further by adding kombucha, making your boozy pops not only bad, but bougie too. We recommend tossin’ your pop into your favorite summer sangria or wine.
(makes 10 pops)
1 cup whole blueberries
2 bottles blueberry lemongrass kombucha
1/4 tablespoons lemon or lime juice
1 cup prosecco (or any sparkling wine)
Post inspired by Food52, thanks guys!