Description
Make the recipe as directed below, or create a unique kombucha bloody mary using ideas from the recipe notes. Easily customize this recipe to satisfy your tastebuds.
Ingredients
- 2 medium tomatoes, cut in half
- 1/4 cucumber, diced
- 1 teaspoon chili powder
- 4 cups black tea kombucha, after the first fermentation
Instructions
- Place the tomato and cucumber in a blender or food processor and puree for 5 seconds.
- Add the chili powder and pulse 3-4 times.
- Pour the mixture into a large jar or bottle.
- Add the kombucha to the jar. Leave a 1-inch headspace. Seal the jar.
- Let ferment at room temperature for 2 days.
- Refrigerate for at least 6 hours until the mixture is thoroughly chilled.
- Garnish with a celery stalk, a beef stick, green olives, or jalapenos.
- Serve, adding ice cubes if desired.
Notes
Substitute 3/4 cup of tomato juice for the 2-3 medium tomatoes. Combine other ingredients as directed above. Or, use 3/4 cup of bloody mary mix instead of the tomato puree mixture. Divide your bloody mary mix among your bottles and top as directed with kombucha.
Make it boozy: add 1 shot of vodka to a cocktail shaker, then add your finished kombucha bloody mary. Shake until thoroughly combined. Pour into a serving glass, garnish, and enjoy.
For an extra probiotic punch, garnish with pickled veggies like pickled gherkins, onions, or green beans.
Add one or more of these additions with the chili powder in step 2: 1 tsp horseradish, 2-3 dashes of Tabasco or your favorite hot sauce, 2 tbsp pickle juice, 3 dashes Worcestershire sauce, a few dashes of lemon or lime juice, 1 tsp lemon pepper seasoning, or 1/8 tsp ground black pepper.
- Prep Time: 10 minutes
- Fermenting Time: 48 hours