-=> Quoting Dave Drum to Jim Weller <=-

 DD> I found a list of 6 suggestions from
 DD> https://www.culturesforhealth.com.
 
 DD> 1. Dressings and Condiments: Kombucha tea can be used in place of 
 DD> vinegar in salad dressing

That seems to be the best thing to do with it. I made boiled carrots
to go with the Christmas turkey as Roslind is not fond of sweet
potatoes and dressed them with a vinaigrette of olive oil, kombucha,
black pepper and rosemary, which was quite tasty.

 DD> 2. Meat Marinade: Due to its acidity

I suppose I could try that.

 DD> 3. Frozen Treats: Kombucha can be blended with fruit or juice and
 DD> frozen  to make popsicles or granitas.

 DD> 4. Soaking Grains

But I think I'll pass on both of those ideas

 DD> 5. Acidic Ingredient in Mixed Drinks

It's not all that different than a switzel. I've been experimenting
with mixed results. If I hit a truly tasty combination I'll post the
results here.

 DD> A second ferment with juice makes it sweeter and more carbonated.
      
Hmmm!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blood Orange Coriander Gastrique
 Categories: Alcohol, Beverages
      Yield: 1 pint
 
      1    Splash freshly-squeezed
           Lemon juice
      1 c  White sugar
           Water
    1/2 c  White wine vinegar
    1/4 c  Coriander seeds
      1 c  Freshly-squeezed blood
           Orange juice
      1 oz Vodka
 
  Tools: Medium saucepan, pastry brush, fine-gauge strainer, sealable
  glass or plastic containers
  
  With bartenders and chefs working so closely these days, it was only
  a matter of time before the latest crossover emerged: gastriques.
  Some cocktailians are looking to these sugar and vinegar based
  sauces, long employed by cooks, as alternatives to simple syrup. The
  vinegar reduction's unique acidity can add depth to a drink, and the
  wide variety of fruits and herbs that can be added to the mix leaves
  plenty of room for experimentation.
  
  In a medium saucepan over medium heat, combine lemon juice, sugar
  and enough water to cover the bottom of the pan. Use a pastry brush
  to push sugar off the sides and into the liquid. As soon as the
  mixture begins to turn brown and no longer bubbles, slowly stir in
  vinegar, followed by coriander seeds. Gradually add blood orange
  juice and continue stirring until the mixture is a uniformly smooth,
  syrupy consistency. Remove from heat, and allow the mixture to cool.
  Strain out coriander seeds. Add vodka to preserve freshness, and
  store in a sealed container in the refrigerator. A gastrique will
  keep for up to six weeks, although it will begin to lose its flavor
  sooner. Make small batches and use quickly for fresher taste.
  
  Robert Heugel, Anvil Bar & Refuge, Houston
  From: imbibemagazine.com
 
MMMMM
    
Cheers

Jim
    
... In Canada vegan nut milk comes in litres; real milk comes in quarts.

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