If you brew your own kombucha, sooner or later a batch isn’t going to come out the way you want it to. It’ll be too sour, too bland, too strong, or just kind of weird. When that happens, make kombucha syrup!
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Homemade condiments make cooking more flavourful even with limited ingredients. Take advantage of the last summer peaches and our September Seasonal, Peach Rosemary, for this smoky, delicious bbq sauce.
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Welcome to Escarpment Kombucha’s recipe blog! Going from home-brewers to kombucha professionals, we tend to have, quite frankly, an indecent amount of kombucha in our fridge at any given time. So we’re going to document all the ways we put that kombucha to good use in our kitchen (besides the obvious) and get into some DIY home fermentation as well. Starting with one of our easiest and best ferments - homemade mustard!
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