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If you have kombucha that goes “too far” and becomes too sour to drink, you don’t have to throw it away! I keep some in a jar in the fridge and substitute it for vinegar for culinary uses*. And with “raw” recipes like this, you’ll get the probiotic benefits of the live kombucha cultures.
- 1 can (1.5-2 oz) anchovy fillets in olive oil
- 1 teaspoon Dijon mustard
- 2 Tablespoon overripe kombucha, apple cider vinegar or white wine vinegar
- 1 lemon
- ¼ Cup chopped fresh basil
- 1 Cup extra virgin olive oil
- Sea salt and cracked black pepper
- Juice lemon and grate ¼ teaspoon lemon zest with a grater/microplane.
- Add all ingredients except olive oil into a wide-mouth pint-size mason jar. Include the oil in which the anchovies are packed.
- Blend with an immersion blender. Slowly add olive oil while blending to create an emulsion.
- Season to taste with salt and pepper.
- None! This is ready to eat as soon as you make it. Store in lidded jar in refrigerator.
*I’ve also tried using kombucha as a substitute for distilled white vinegar (e.g. for household cleaning). This doesn’t work! The scoby continues to grow when stored at room temperature, and will just make a bigger mess (think sticky scoby bits everywhere)!
In the spirit of buying locally and sustainably, next time I will try this recipe using local Pacific sardines!