I recently picked up a copy of The Noma Guide to Fermentation in hopes of having something good to read over the winter and expand my knowledge of food and fermentation. As soon as I opened the cover and began flipping through the pages, I was hooked. I have been reading it every chance I get since I got the book! The chapter on kombucha was what I read first, of course. I was hoping to pick up on some unique and valuable brewing tips. While I didn't find that, I was intrigued by the out of the box mindset the authors have on kombucha. They view it as so much more than a beverage, but also as a starting point for crafting other beverages and foods with lots of flavorful layers.
One of the first things I tried from the book was making a kombucha reduction. I remember making this years ago and serving it over fried bananas as a dessert. But this time I was armed with knowledge on how to make the perfect reduction. The key is to not allow the kombucha to boil, but instead allow it to steam so it evaporates slowly without destroying the delicate flavors in the kombucha. It takes a while but you can leave it on your stove while you are doing other things. Just don't forget about it for too long. Using a large shallow saucepan helps speed the process by giving it more surface area.
After you have allowed it to reduce to about 20 % of it's original volume, dip a spoon into the sauce. If it coats the back of the spoon, it's done. Pour the reduction into a glass jar and allow it to cool before using it.
The resulting sauce tastes complex and almost like a lighter, fruity balsamic (but even better).
I blended it with equal amounts of extra virgin olive oil and tossed it with some oven roasted brussels sprouts. But I think it would also be absolutely delicious on some mixed greens or even drizzled on ice cream! There are endless possibilities and I am excited to try them! Using different flavors of kombucha would give different flavors to the sauce. Please let me know if you try this recipe and how you use the reduction!
Roasted Brussels Sprouts with Elderberry Kombucha Reduction
1 lb Brussels Sprouts
1 tbsp lard or your favorite cooking oil
1/2 tsp salt or to taste
Fresh cracked black pepper
Fresh grated Parmesan for serving
Extra virgin olive oil (enough to mix equal parts with the reduction)
1 batch elderberry kombucha reduction (recipe below)
Preheat your oven to 400°. While the oven is heating, slice the Brussels sprouts in half length wise and place cut side down in a large oiled cast iron skillet or baking sheet. (Cast iron gives these an extra delicious crispyness)
Drizzle the oil over the sprouts and sprinkle with salt and pepper. Place them in the oven. Roast for about 20 minutes before checking them. Turn over several to make sure they are beginning to get a nice brown crust. Once they are browned on the cut side give them a good stir and roast another 7-10 minutes. Pull from the oven. Mix the kombucha reduction with equal parts olive oil, pour it over the sprouts and toss. Sprinkle with some grated Parmesan cheese and serve.
Elderberry Kombucha Reduction
1 bottle elderberry kombucha
1 large saucepan
Pour the kombucha into the saucepan. Place it on a burner and turn the burner to low. (if your burner has a simmer setting that's perfect.) Allow the kombucha to steam for about 1 hour or until it is reduced to about 20% volume. Dip a spoon into the sauce. It should coat the back of the spoon. If it is still too thin continue to steam until it is the desired thickness that you prefer. Pour the reduction into a glass jar wit a lid and allow it to cool. Use it however you desire. It makes a great replacement for balsamic vinegar in a dressing or can be drizzled on your favorite roasted veggies. Try it on sweet potatoes for your Thanksgiving meal this week!
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