Do you have some leftover kombucha that you aren’t sure what to do with? Obviously, you can drink it, but if it tastes too vinegary for your liking, make it into fermented barbecue sauce! This savory sauce is a change from the tomato-based barbecue sauce you might be accustomed to. The subtle flavors of kombucha really bring out the best in the meat, and there is a bit of tenderizing action too!
Here is what you will need to make fermented kombucha BBQ sauce…
Equipment To Make Fermented BBQ Sauce
- Measuring cups and spoons
- Mixing bowl
- Large wooden spoon
- Half-gallon vegetable fermenter
Fermented Kombucha BBQ Sauce Ingredients
- 1 - 1 ½ cup of kombucha - at Cultures For Health, we use kombucha straight out of our continuous brewer! You can adjust the amount of kombucha you add to the thickness you like.
- 1/2 cup of brown sugar
- 2 tsp of sea salt
- 2 tsp of black pepper
- 1 ½ tsp of cayenne pepper
- 1 ½ of smoked paprika
- 2 tbsp of onion powder
- 24 oz of canned tomato paste, we recommend trying to find some with as few ingredients as possible because then it is less likely to interfere with the fermentation process.
- 2 tbsp of red pepper flakes, this is optional but recommended for those who like a little kick to their BBQ sauce
How To Make Fermented BBQ Sauce
- Combine all ingredients and mix well.
- Add the mix into a jar and ferment for 3-5 days, or to your liking for sweetness and acidity. We recommend using an airlock to prevent oxygen and bad bacteria from entering your ferment.
- If you are using a secure lid, screw your lid on and burp your sauce every 12-24 hours depending on how active it is.
- If you are using an airlock, you should notice activity in the airlock within the first 24 hours.
So think twice before you throw out your extra vinegary kombucha because there is fermented BBQ sauce to be made! Try it out and tag us in your final product on Instagram and TikTok @culturesforhealth