One of the byproducts of making kombucha is the sometimes leftover tea that is either not enough to bottle, or, after bottling, is just a little too sour for drinking. In this case, I have a bottle that I keep in the kitchen to hold this kombucha vinegar. I just keep adding to the bottle when I need to, and I use it in place of apple cider vinegar for a lot of applications.
One of my favorite kombucha vinegar uses is salad dressing. Oil and vinegar dressings are really simple to make at home, and cost much less than a good quality (organic) store bought dressing. The ingredients are simple, the process is simple, and the result is just delightful.
To make your own salad dressing, you'll need:
Berries of your liking (I really love raspberries, but used strawberries this time)
A glass jar (Pint or larger)
Good quality oil, like extra virgin olive oil
kombucha or apple cider vinegar
|To start, I chop my berries very fine. I love my Alaskan ulu, |
by the way, especially for jobs like this.
|Add enough raw sugar to coat the berries well and |
toss them together. Allow to "mellow" in the refrigerator for a few hours.
|Add about 1/4 cup of oil, then fill the rest with vinegar. |
Shake well before every use. Store in the refrigerator, obviously.