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
- 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