I've been making kombucha for seven years. Oftentimes the result is a pleasant, slightly bubbly tonic, however I have had my fair share of neglected kombucha batches turn into flat, sour kombucha "vinegar". This recipe is a perfect way to not allow ingredients, probiotics, and effort go to waste.
INGREDIENTS
1/2 cup avocado oil or extra virgin olive oil
1/2 cup over-fermented plain Kombucha
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 clove garlic
1/2 teaspoon unrefined salt
a bunch of fresh herbs, I used pineapple sage
stevia to taste
Add all ingredients to a high speed blender and blend until garlic and herbs are pureed and fats are emulsified. Store in the refrigerator and use within one month.
