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Asian Fusion Inspired Kombucha Recipes

Smashed Cucumber Salad with Sour Kombucha Dressing

This recipe can be a standalone dish or a salad base for your favorite add-ons

Time: 20 mins
Serving : 2-3

Ingredients:
  • 2 long cucumber (about 500 g)
  • 3 garlic cloves, chopped
  • 2 cups chopped cilantro
  • ¼ cup sour kombucha/kombucha vinegar
  • 2 tsp soy sauce/tamari
  • 2 tsp salt
  • 3 tbsp extra virgin olive oil
  • 2 tsp Red chili pepper flake (optional)
Steps:

Step 1: Cut cucumbers in half lengthwise, smashed with the flat side of the chopper or a meat mallet until cracked, dice and place into a big bowl.

Step 2: Pour virgin olive oil into a saucepan, add pressed garlic and chill (optional), lightly heat up and cook the garlic until you can smell the aroma.

Step 3: Turn off heat, pour the mixture into the bowl with chopped cucumber, add salt, soy sauce/tamari, sour kombucha, cilantro

Step 4: Mix thoroughly, garnish with cilantro and ready to serve

Pro Tips

  1. Smashing the cucumber instead of dicing increase the surface area of each piece, making it easier to absorb the dressing.
  2. To optimize taste, let it marinate in the refrigerator for 20 minutes before serving.
  3. Use very sour kombucha or kombucha vinegar to make it mouth-watering and appetizing.

Hand-torn Sauteed Sour Cabbage

Time: 10 mins
Serving: 4-5
Ingredients:
  • 1 small head / ½ big head cabbage
  • 2 clove garlic, chopped
  • 2 dried chili pepper, chopped
  • 4 tbsp extra virgin olive oil/coconut oil
  • 3 tbsp sour kombucha/kombucha vinegar
Steps:

Step 1: Discard the first layer of cabbage, hand tear the rest into similar sized small pieces

Step 2: Heat up oil, garlic and chili pepper in a large saute pan until aromatic, add cabbage

Step 3: Saute for 3-5 minutes until tender, add salt and saute for another 30 seconds

Step 4: Turn off heat, add kombucha vinegar, saute for 30 seconds, ready to serve

Pro Tips

  1. To save time you can always chop the cabbage, but hand tearing makes each mouthful more fun and rich.
  2. Coconut oil has a higher smoke point and is a better option if you prefer high heat cooking.