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News Roundup for May 6, 2018

We’re a day late, but not a drink short, as we find a great recipe for making margaritas for Cinco de Mayo using kombucha. (Heck, they sound good for any day).

This combo from the music pub Paste Magazine adds a nice touch by adding a probiotic chia seed. Not sure what it does to enhance the result, but it makes the adult beverage a bit healthier.
There are other recipes that all sound like a fun tribute to the Mexican holiday that commemorates our neighbors to the south, holding off the French who were trying to support the South during the Civil War. Look it up.


There’s nothing like an endorsement from the Mayo Clinic to get people to pay attention.
In the Rochester (MN) City Newspaper, there’s a piece about Katboocha, a kombucha produced by Kat Schwarz which is available at Fifth Frame Brewery and other locations in the area that Mayo calls home. In the article, there’s a comment from the renown medical center that says:

“…there is evidence to suggest that drinking kombucha may produce similar effects to taking probiotic supplements, including improved digestion and immune function.” Broadly applied, the comment can refer to kombucha but also to other probiotic beverages (Jun, for example) and foods such as pickles and sauerkraut.

Schwarz pointed to kombucha being favored by millennials because of its appeal as an alternative to heavy alcoholic beverages. “Young people are thinking more about what they’re putting in their bodies,” Schwarz said in the article. “They want it to be something special.”


Speaking of recipes and uses for kombucha, here’s 61-year-old Abha Appasamy, an Indian woman who uses kombucha to make a special hummus. She sells her fermented version of the popular dish by adding liquid from her fermented sauerkraut to the chickpeas for an up-to-date version of this creamy delight.
Appasamy sells her line of kombucha and other one-offs after feedback and interest from fans of her products on Facebook.

“I just wanted to see what sauerkraut juice (fermented for six weeks) added to the hummus might taste like. But then everybody who tried it seemed to love it,” she said in an interview with Indian Express.


Via Twitter, here’s a video post from the BBC about how to make kombucha as well as the reaction from a few folks about whether they fancied this probiotic beverage.

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The Art of Pairing Kombucha with Food

Let’s start out with me clarifying that I am a kombucha sipper, not a guzzler. That said, it is interesting to see what food goes with various kombucha flavors if kombucha is your beverage of choice for the meal. For breakfast, for example, paired with our vegan breakfast tacos, I have been playing it safe, sticking to a lemon-ginger or cherry-hibiscus. If I were to expand the range of options, which way I go? Something more tangy and eye-opening, like Cayenne or Beet-Celeriac?

If we apply the traditional rules for pairing wine with food, we would have some rules to follow.
According to Karen McNeil, author of The Wine Bible, here are some pointers:

The food and wine (in this case kombucha) comes from the same place: so a taco with mango salsa could go with a tropical hibiscus kombucha
Pair delicate with delicate taste; robust with robust taste: you could do a light fizzy green tea kombucha with an fried rice entree or a cayenne-ginger with spicy schezwan noodles
Decide if you are going to mirror the taste of the food with the beverage or set up a contrast with the flavors as a juxtaposition

My takeaway from all this is that your pairing doesn’t have to be technically perfect, but ideally provide a perfect seesaw — where the drink makes you want a taste of the food and vice versa. What do kombucha brewers have to say about pairing their brews with food?

Brew Dr. Kombucha gives some specific pairings for backyard bbqs, specifying flavors for grilled meats, veggies and other grilled delights.

Pairing Kombucha With Your Backyard Barbecue

In addition, the owners of Happy Leaf Kombucha suggest avoiding pairing kombucha with coffee and high-acid foods, sticking with similar flavors. They suggest a fermented platter of vegetables brings out the flavor of the brew.
https://www.thekitchn.com/4-ways-to-use-kombucha-beyond-just-drinking-it-maker-tour-part-five-218419

Valley Isle Kombucha, produced in Maui, echoes the like flavors together and adds that kombucha pairs beautifully with cheese (logical since both are fermented!). They add that sweet and sour also contrast nicely if selecting a kombucha to pair with a sweeter dessert.

Pairing Kombucha with Food

The result of all this is to experiment with what you like and find your own favorites.