CROSS CONTAMINATION
Kombucha is a bit like hot sauce: there's very good, very bad, and lots of nuances in between.
We've tested dozens of brands over the past 3 years, mainly out of curiosity (because we love alternatives to good beer) and we've met a lot of cool people who make kombucha, all with a particular vision, and who have often offered us collaborations that we've turned down (ed. note: we could fill a book with the collaborations we've turned down).
We've had lots of different brands in the factory staff fridge, either samples we've received or bottles we've bought, and finally the one we buy the most is Yugen: Natural Selection.
Yugen combines all the qualities we're looking for in this particular drink: natural and well-fermented, without the stomach upsets you might fear from other, less well-managed products, organic and unpasteurized but super-stable... and simple, well-balanced tastes that quench our thirst as we sweat in the LAB next to 100L of boiling hot sauce.
So it became clear that we had to do a proper cross-contamination: they put SUN BURN in a special batch of kombucha to perfume it and make it slightly pungent, and we ripened the vinegar from their kombucha to use in a special batch of SUN BURN, slightly different.
USAGE
On the table:
- It's the queen of roast chicken.
- Perfect with fish & chips and all kinds of fried foods.
- A few drops on hummus as an aperitif.
- For dipping spring rolls.
- Next to a seafood platter.
In the kitchen:
- Spice up pad Thai or fried noodles.
- A few drops in a vegetable wok.
- To caramelize posrc or tofu.
In a cocktail:
- Moscow mulet
- Freestyle with rum or vodka.
INGREDIENTS
Mangue - Vinaigre de kombucha* ** - Piments Habanero -Oignons rouges* - Gingembre* - Citron vert* - Ail - Cassonade** - Sel de Guérande - Epices
* Organic ** Belgian
100 ml