INGREDIENTS:
- 1 cup Kombucha Tea. Choose your favorite flavored or Traditional Kombucha Tea. Match the Sweetness / Sourness to your preference. Though the more sour the better and more tender the grilling is.
- 1 Tbsp. molasses
- 1 Tbsp. sea salt
- 1/2 tsp. cayenne pepper
Blend all and Refrigerate to allow the flavors to meld for a few hours. Keep the meat, chicken, pork, fish, lamb, vegetables, as dry as possible when applying Kombucha Grilling Sauce. Refrigerate for a few hours and bring to room temperature before grilling.
Main Ingredients:
Kombucha Tea Digestive miracle elixir. Acetic acid, Lactic acid, Gluconic acid, fructose, and probiotics.
Cayenne Boost Your Metabolism. Weight control, Reduces Hunger. Blood Pressure. Digestion, Relieve Pain. Psoriasis. Cancer, Heart, and Blood.
Molasses vitamins, minerals, iron, calcium, magnesium, vitamin B6, selenium. ulcers, iron-deficiency anemia, stress, skin, blood, bones, cancer, acne, even frizzy hair.
Sea Salt loaded with trace minerals, balances body fluids, electrolyte, muscle cramps, increase energy,
Consider adding HEALTHY Spices
Garlic Cholesterol, Heart, Blood Pressure, Heavy metal detoxifier, Immune system,
Black Pepper Vitamin A, Vitamin E, Vitamin K, Vitamin C, and Vitamin B6. Riboflavin, Thiamin, Niacin, sodium, potassium, folate, choline, and betaine
Ginger Nausea, Digestion, muscle pain, anti-inflammatory, immune, cholesterol, osteoarthritis
Onion vitamin B6, vitamin B9, vitamin C, folate, and potassium, great many layers of health.
Red Peppers Eye Health. carotenoid: beta-carotene, lutenoid . Nourishing for Fetus. Weight Loss. Digestive Health. Antioxidant. Anti-Inflammatory. Nervous System, Immune System.
Slice and dice fresh fruit
Mangos : health benefits, antioxidants, cancer, skin and bones, aids digestion, Heart, Brain, Cholesterol
Orange, grated mandarin organe peel (ChenPi) Regulates Qi, stomach disorders, aids digestion, Cholesterol
Apple apple a day keeps the doctor away. Antioxidant, cancer, diabetes, heart
Tomatoes, Antioxidant, lycopene, vitamin C, potassium, folate and vitamin K.
Lemon Juice, grated lemon peel Vitamin C, digestion, weight loss, immune system, and much more.
Good opportunity to use those brown squidles things from your kombucha Brew - the sediment on the bottom of the container. These are dead and dying yeast cells. Sold commercially as Nutritional Yeasts. High in vitamin B12 (Thiamine) beneficial protein, and has antibacterial properties and improves digestion., good for hair and nails, aids pregnancy. .Recommend to add to the blender with the other ingredients
For our Kombucha Grilling Sauce we add Organic Tomato Sauce and substitute 1/4 cup (2oz) Organic Kombucha Concentrate 50X instead of the cup of Kombucha Tea. Plus add 1 oz of our Kombucha Cayenne Extract or for a grittier complex use cayenne powder. Our Cayenne is the hottest certified organic cayenne anywhere rated at 160,000 HU. (HUI stands for Heating Units and is the number of drops of water needed to cool down.
The amount of the ingredients are subject to your approval. Everyone , of course has their own unique preferences. Use our ratios as a guide.
The acetic acid, lactic acid and gluconic acid in Kombucha works to tenderize meats as well as continuing to impart Kombucha health benefits in a delicious way.
For our sauce we recommend CAYENNE as IMHO has the most flavorful and healthiest of the Hot Pepper Family. Although Carolina Reaper and Ghost Peppers have great flavor, sometimes its hard to taste due to streaming tears.
Notes.
Refrigeration helps the ingredients to mix and blend. Creating a more subtle taste and character. The longer the marinading, adding the sauce to your grilling piece, the deeper the penetration and tastier the piece.
Glass or food grade plastic should be used as the acetic nature of the sauce will react to metals. Avoid aluminum foil. Consider using parchment instead.
Made fresh your sauce will keep nicely for a few days no worries. For longer term the pH should be below 4.0. Vinegars typically have a pH of 2.5. Kombucha Tea typically ranges from 2.5 to 3.5. The pH will change based upon whatever it is that you are adding to your Kombucha Tea. If you do decide to use your "Kombucha Vinegar" then please keep refrigerated and use within a reasonable time.
You can substitute your Kombucha Tea (especially when its aged or really really sour) for Apple Cider Vinegar, or Vinegar in most recipes with the understanding that commercial grade "vinegar " must contain at least 4% acetic acid. while Kombucha Tea even though very sour will rarely go over 2%. Making it more of a vinaigrette or marinade. The need to know part is that your "Kombucha Vinegar" will not function as a one expects a full strength vinegar to. Great for short term (even preferred in many cases) but never for long term, or work as well as one expects of vinegar..