Most marinades include an acid, such as vinegar or lemon juice, to tenderize and add flavor, but this unique recipe utilizes ginger kombucha, along with the apple cider vinegar, to pack a flavorful punch. The outcome is a rich savory taste with subtle sweetness and just a touch of heat—a definite crowd pleaser for your summertime barbecue. This flavor-infusing marinade is delicious on pork, poultry, fish, tofu, tempeh, or vegetables.
Tips for What to Do With Excess ingredients: Left over kombucha can be consumed as a beverage or made into mocktails with sparkling water and fresh lemon or lime juice.
Source: Karen Falbo