Spicy Kombucha Marinade
This spicy marinade is delicious on fish, chicken, beef, or veggies. It is also a wonderful way to use kombucha that has become too sour to drink. The extra-tart kombucha works much like vinegar, adding acidity and flavor while helping tenderize the food. This recipe makes about 2 cups of marinade.
Servings: 2 cups
Ingredients
- ¾ cup olive oil
- 6 cloves Fermented Garlic – you can use regular garlic too
- 2 teaspoons Fermented Mustard – or Dijon
- 2 teaspoons ginger – grated
- 1 tablespoon Celtic Sea Salt
- 1 whole jalapeño pepper, coarsely chopped
- ½ cup kombucha vinegar
- 1 tablespoon chili powder
- 2 tablespoons Lemon juice
- ½ cup fresh cilantro – finely chopped
- ½ cup fresh parsley flat leaf – chopped
- 2 teaspoons oregano
- 1 tablespoon coconut sugar – or raw sugar
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Instructions
- Place all ingredients in a food processor and process until smooth.
- Place the meat or vegetables in a glass container or resealable bag. Pour the marinade over the top and turn everything to coat evenly.
- Cover and marinate in the refrigerator.Fish: 30 to 60 minutesVegetables: 30 minutes to 2 hoursChicken or pork: 2 to 8 hoursBeef: 2 to 8 hours
- Remove the food from the marinade and cook according to your recipe.Discard any leftover marinade that has touched raw meat or fish. Do not use it as a sauce unless you bring it to a full boil first.
Notes
This recipe makes enough marinade for approximately 1½ to 2 pounds of meat, fish, or vegetables.
