This recipe for Taco Kombucha Vinegar will take your favorite mexican recipes to the next level. Combining the familiar flavors of onions, garlic and lime with the digestive benefits of kombucha make this vinegar an excellent addition to every kitchen. Cooking vinegars are an easy way to add a whole lot of flavor to marinades, broths and dressings. Add a few tablespoons of Taco Kombucha Vinegar to your meat and veggies, drizzle with olive oil over your taco salad, and give your bone broth a zesty kick and add 1/4 of a cup.
Taco Kombucha Vinegar
Ingredients:
- 3 green onions cut into 2 inches pieces, green and white parts
- 2 cloves of fresh garlic crushed with the side of a knife
- Juice from one lime
- 1 tsp salt & 1 tsp pepper
- Optional: cilantro 3 whole sprigs
- 3 cups of over brewed kombucha
Directions: Pour kombucha over all ingredients in mason jar. Seal with a tight lid and store in a dark cabinet for a minimum of 6 weeks, up to 6 months. Once happy with the flavor, strain herbs and pour vinegar into a fancy bottle.The longer you let the vinegar infuse, the more flavor packed it will be!
Kombucha is a raw vinegar similar to apple cider vinegar. Use for dressings, marinades, soups, and sauces. Does not need to be refrigerated.
Turkey + Rice Taco Salad with Taco Kombucha Vinegar, Avocado Oil,
tomatoes, cukes, chopped kale, avo, microgreens
Learn more about kombucha vinegar here, and start making your own and get your brew kit here!
Hi Sarah! For optimal results you should use kombucha that has been forgotten on the shelf for a number of weeks. While it can be made with a brew that has fermented as few as 2 weeks in f1, I find the best results are with a brew that has been in closter to 4 weeks or more. Another tip is to use a wide mouth mason jar for your F2. The wider mouth discourages carbonation build up. If you have a very carbonated brew you can also burp your bottle the first few days, by opening the cover to release the build up. I have left vinegars in the cabinet as long as 18 months before using. I tend to find the longer they ferment the tastier and more robust they are.