You might have heard of The Mighty Boosh, but we’re here to bring you the mighty ‘booch. Yes, kombucha, the fermented drink made of oolong tea, sugar, bacteria and yeast — which has been around since 220 B.C. — is being brought back in a big way. And yes, we know it has long overcome its “trend” status, and become a firm supermarket staple. You’ve probably been drinking it for ages, in fact. But now, well, it’s time to cook with kombucha.
Kombucha is a pretty great drink to have on hand — with its probiotics, prebiotics (yep, it’s good for your gut), antioxidants, polyphenols, antimicrobial activity, and the fact it’s even been suggested to be an anti-cancer agent.
And in celebration of World Kombucha Day on February 21 — yes indeed there is a day for everything — Australian owned Kombucha brand, Nexba, has given us some of its top recipes which can be made with the mighty ‘booch. Here are three ways you can cook with kombucha.
Kombucha Cooking Recipes
☆ Probiotic Guac
We’re big fans of avocados here at The Latch, and we’re guessing you are too. Here’s how to make a crowd favourite snack even healthier.
- 3 large ripe avocados
- 3-4 tbsp Nexba Elderflower and Lemon Kombucha
- 3 tbsp extra virgin olive oil
- 1 large tomato, finely chopped
- 1 small red chilli, chopped (optional)
- 1/2 tsp salt
- 1/4 cup coriander leaves, roughly chopped
- Place avocados in a medium-sized bowl, use a fork to mash.
- Add Nexba Elderflower and Lemon Kombucha, olive oil, tomato, chilli and salt. Mix until well combined.
- Gently mix through coriander leaves.
- Transfer to a bowl and top with additional coriander and a light drizzle of olive oil. Add salt and pepper to taste.
- Serve with corn chips.
☆ Kombucha Battered Fish Tacos
Who doesn’t love a good taco, well, year-round? Fans of seafood, you’ll love this op.
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp pepper (add to taste)
- 1 tsp paprika
- 1 egg, whisked
- 1 cup Nexba Elderflower & Lemon Kombucha
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tbsp Nexba Elderflower & Lemon Kombucha
- 1 tsp lemon zest
- Salt and pepper (add to taste)
- Olive oil, to fry
- 3/4 cup all-purpose flour
- Salt and pepper (add to taste)
- 800 grams halibut, sliced
- 16 mini tortillas (warmed)
- 1/2 cup shredded cabbage
- 1 chilli, finely chopped (to garnish)
- 1 cup Nexba mango salsa
- Lemon wedges, to serve
- Firstly, prepare the kombucha batter. Add flour, salt, pepper, paprika and egg to a large, shallow bowl, whisk to combine. Gradually add the kombucha whilst continually whisking. Set aside for 10-15 minutes.
- To prepare the cream sauce, combine all ingredients in a medium-sized mixing bowl. Mix well and set aside. This sauce keeps in the fridge for 4-5 days.
- Now for the fish! Rinse fish fillets under cold water and pat dry. Season both sides of the fish with salt and pepper.
- Place oil in a large frypan (approx. 3 cm depth of oil). Heat the oil until it starts to sizzle.
- In a separate shallow bowl, add the flour, salt and pepper. Coat fish pieces in the flour. Then dip the fish fillets into the kombucha batter, ensuring both sides are well coated. Repeat this process for all fish fillets.
- Place in the fry pan whilst oil is sizzling and fry for 4-5 minutes or until golden and crispy.
- Line a plate with paper towels and transfer the fish fillets to drain excess oil.
- Arrange tortillas flat and add fish, cream sauce, cabbage, chilli, mango salsa and lemon wedges.
☆ Perfect Baked Vegan Booch Doughnuts
You didn’t think we’d leave you without a dessert option, did you? And you can share this with your vegan friends.
- 1 1/2 cups gluten-free all-purpose flour (or regular all-purpose flour)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 300 ml Nexba Sugar Free Mixed Berry Kombucha
- 1/4 cup coconut oil (+ extra to grease), melted
- 2 tbsp ABC butter (or nut butter of choice)
- 1 tbsp chia seeds soaked in 3 tbsp filtered water for 10-15 minutes* (or add 1 organic egg, whisked, as a non-vegan option) *This soaking process will create a chia ‘egg’.
- 1/2 cup coconut yoghurt
- 1 tbsp pomegranate juice (we extracted juice from a fresh pomegranate)
- 1 tbsp coconut oil
- 1 tbsp lemon juice
- 1 tbsp Nexba Sugar Free Mixed Berry Kombucha
- Toasted flaked almonds (optional)
- Preheat oven to 180°C/356°F
- Combine dry ingredients in a large mixing bowl. Create a well in the centre and add the Nexba kombucha and coconut oil. Mix well.
- Add the chia ‘egg’ (or whisked organic egg) and gently stir through.
- Grease a doughnut tray with extra coconut oil and spoon in the doughnut mixture. Don’t overfill the tray as the doughnuts will rise.
- Bake for 10-15 minutes or until lightly golden. Remove from the oven and allow to cool completely before removing.
- Meanwhile, prepare the ‘icing’. Whisk all ingredients together until well combined. Place in the refrigerator for 30 minutes or so.
- Spoon on top of the doughnuts and top with toasted flaked almonds (optional).