Sour and tangy with a kick of heat – BBQ sauce gets a makeover with kombucha
In the Carolinas, vinegar-based BBQ sauce and pulled pork go hand-in-hand. One isn’t complete without the other!
We think you’ll like this fun kombucha-based variation on the classic sauce you love and grew up with – it’s just as sour, tangy and has a kick of heat! This sauce is quick and easy to make, combining a few basic ingredients. Once it marinades overnight, use it to baste your pork as it’s cooking to keep it moist and tender, and as a dipping sauce for serving.
Note that this sauce is meant to be thin, so don’t panic if it isn’t thick like sweet BBQ sauce!
- 1 cup Buchi Kombucha
- 1 Tbsp. brown sugar
- 1/4 cup of ketchup
- 1 Tbsp. sea salt
- ½ tsp. cayenne pepper
- ½ - 1 tsp. crushed red pepper
If you want the flavor to be more vinegary, add apple cider vinegar to-taste.
Combine all ingredients in a lidded jar and shake to mix. Let sauce sit for 24 hours before using to allow the flavors to combine. Give it another quick shake before serving.
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