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  • Recipe:

    Spicy and Tangy Kombucha Barbecue Sauce Recipe

    Spicy and Tangy Kombucha Barbecue Sauce
  • Prep Time:
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  • Recipe Description:

    My dad makes THE best barbecue sauce that is both tangy and spicy. He always gets rave reviews every time he serves it (which is pretty much whenever anyone eats dinner at their house). After several failed attempts to make my own barbecue sauce by mixing up various spices and sauces in the kitchen, I recently asked him for the recipe so that I could have my own stash of the stuff. Of course, I decided to "real-foodify" (yes, I did just make up a word) it. Over brewed, or surplus kombucha adds the perfect tangy flavor in barbecue sauces. Yes, the good bacteria perish when they are cooked, but the flavor remains. Plus, you can always serve the meat with extra barbecue sauce that hasn't been cooked, thereby serving up some probiotic goodness unbeknownst to your guests.

    Recipe Instructions:

    Combine all ingredients in a blender and blend until well combined. Taste and add additional seasonings as required for your taste.

    Pour into a 1/2 gallon mason jar. Cover and allow to sit out at room temperature for about 12 hours to allow the good bacteria to multiply. (You can skip this step and use it right away, but it definitely increases flavors.)

    Divide and pour into smaller jars and store in the refrigerator.

    Baste on your favorite meats before barbecuing and during. Serve more to dip on the side!

    This will keep for up to a year in the refrigerator and the flavors only develop more and improve with age.

    **If you don't particularly enjoy spicy barbecue sauce, start with 1 teaspoon of red pepper flakes and increase to taste.

    Click the below banner to learn how you can start brewing kombucha at home or to order kombucha supplies!

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