If you enjoy tart kombucha, sweet lemonade, and bitter iced coffee, this incredible beverage is going to hit the sweet spot between all three!
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This is Drew’s personal favourite way to make the vibrant, spicy, flavour LOADED, fermented, and probiotic Korean superfood known as kimchi! Am I using the term superfood right? It is pretty super, and it's definitely healthy!
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If you brew your own kombucha, sooner or later a batch isn’t going to come out the way you want it to. It’ll be too sour, too bland, too strong, or just kind of weird. When that happens, make kombucha syrup!
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Homemade condiments make cooking more flavourful even with limited ingredients. Take advantage of the last summer peaches and our September Seasonal, Peach Rosemary, for this smoky, delicious bbq sauce.
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Kombucha is often our go-to non-alcoholic drink option. It’s healthier than pop, easier than a mocktail, and has the kind of complexity and interest that's really lacking in sparkling water. Simply put, it’s the fun choice. And with our seasonal special Haskap Honey (made with local Humble Bee honey!) in this beautiful sangria, you can’t go wrong.
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A traditional gimlet is made with gin, lime, and simple syrup. This version uses wood sorrel, a common garden weed, and kombucha. Learn how to identify wood sorrel and make a flavoured simple syrup below!
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A mojito is an awesome cocktail to make at home, and this is our twist on the classic. It’s fresh, simple, and seriously minty.
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Welcome to Escarpment Kombucha’s recipe blog! Going from home-brewers to kombucha professionals, we tend to have, quite frankly, an indecent amount of kombucha in our fridge at any given time. So we’re going to document all the ways we put that kombucha to good use in our kitchen (besides the obvious) and get into some DIY home fermentation as well. Starting with one of our easiest and best ferments - homemade mustard!
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