Recipe: Homemade BBQ Sauce using Kombucha tea and Water kefir

Lacto Fermented BBQ sauce using a few simple ingrediants, finished kombucha tea, finished water kefir & time.

Homemade BBQ Sauce using Kombucha tea & Water kefir

I was looking for a recipe that used kombucha tea or water kefir in BBQ sauce. In my search I found several but none were just what I wanted so I kind of combined 2 recipes with what I normally put in BBQ sauce & the results were amazing.

Buy kombucha, milk kefir & water Kefir


Prep:

Have extra unflavoured kombucha tea & unflavored water kefir on hand (& pineapple water kefir too).

For information on making Kombucha & water kefir:


What you need:

  • 2 quart jars with lids
  • Long handled bamboo spoon
  • Mixing bowl (glass or plastic)
  • Plastic wrap
  • Kombucha tea
  • Water Kefir
  • Tomato paste (jar, canned or homemade)
  • Course ground Pink Himalayan salt
  • Black strap molasses
  • Raw honey
  • Crushed red pepper flakes
  • Black pepper
  • Worcestershire sauce

Recipe: 

  • 3/4 cup kombucha tea
  • 1/2 cup water kefir
  • 1 tbsp Worcestershire sauce
  • 1 cup tomato paste
  • 1 tbsp Pink salt
  • 2 tbsp molasses
  • 1 tbsp raw honey
  • 2 tsp crushed red pepper flakes
  • 2 tsp ground pepper

Directions:

  1. Add your ingrediants to the mixing bowl.
  2. Stir until well blended using a bamboo spoon (you can use metal if you prefer or a hand mixer, my preference when dealing with kombucha is bamboo).bbq 1
  3. Taste your mixture & see if it is seasoned to your liking.
  4. You can also add optional items like cayenne pepper, onion, etc
  5. During this whole process do not be afraid to taste to see if it is tasting how you want.
  6. You want the consistency to be just a bit thicker than store bought BBQ sauce at this point.
  7. The ketchup will get bubbly from fermenting.
  8. So if to thick add more kombucha or kefir & stir.
  9. If to thin add more tomato paste
  10. Another option you can add is pineapple water kefir (made in second ferment) to replace the water kefir.

Adding to jar:

  1. This is day 1bbq 2
  2. Now divide in half & put each half into a quart mason jar. (you can do the mixture in one jar but keep an eye on it that it does not explode out).
  3. Cover jar opening with plastic wrap.
  4. Screw the lids on the jars
  5. Sit in cupboard.
  6. Check once after 12 hours to release gas build up.

Day 2:

  1. Open the jars & stir the sauce.
  2. Taste it to see if you think it needs more kombucha, water kefir, worcestershire sauce, molasses, honey or seasonings.
  3. add 1 tbsp each of kombucha tea & water kefir.
  4. Stir
  5. Replace plastic wrap & lids.
  6. Sit in cupboard.
  7. Check once after 12 hours to release gas build up.

Day 3:

  1. Open the jars & stir the sauce.bbq 3
  2. Taste it to see if you think it needs more kombucha, water kefir, worcestershire sauce, molasses, honey or seasonings.
  3. For some people they decide it is now done (that is all up to you & your preferred taste).
  4. If you are going to let it ferment another day add 1 tbsp each of kombucha tea & water kefir.
  5. Stir
  6. Replace plastic wrap & lids.
  7. Sit in cupboard
  8. heck once after 12 hours to release gas build up.

Done & tips:

  1. This BBQ sauce is usually done after the end of day 3.
  2. This BBQ sauce can go bad easily during the fermentation process, so watch for fowl odors & taste or mold growing.bbq 4.JPG
  3. I honestly do not recommend letting it sit at room temp any longer unless you can it.
  4. It can be done after 12 hours if that is what you prefer.
  5. You can season each jar differently if you prefer.
  6. Add more liquid or tomato sauce to get to your desired consistency.
  7. The BBQ sauce gets gradually darker during the process.
  8. Because of the kombucha tea in this it may grow a slimy kombucha baby, either blend it in or just discard it.
  9. The longer you ferment the more potent & gas filled it becomes, so vent the gas out gradually.

Storing:

  • Store in fridge with lid tight.
  • Try to use in a week or so
  • I have personally used it longer but that is up to you.
  • If you want to store it longer maybe try freezing or canning it

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