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: 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

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 minutes
Vegetables: 30 minutes to 2 hours
Chicken or pork: 2 to 8 hours
Beef: 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.