Fermented BBQ sauce
This BBQ sauce is better than shop bought stuff. It also combines sugarcane sugar with kombucha which means that you'll be creating a wonderful bioactive vinegar together with the other ingredients. Remember that both tamarind and blackstrap molasses help us to detoxify from harmful toxins so what is not to love?
As it's fermented, remember the sweet taste will gradually become tart. You can keep it in the fridge if you want it to retain some of its original sweetness.
Ingredients
- 4 dessert spoons of sugarcane sugar
- 80 mls of water
- 1 tsp tamarind paste
- 1/2 tsp of mixed spice or Ras el Hanout
- 1 tsp honey
- 10 mls of Kombucha
- 1/4 tsp of smoked paprika
Method
- Add the sugar and water in a pan and bring to the boil. Stir and keep the mixture boiling as the sugar dissolves.
- The bubbles will begin to come together to form a thicker mixture, that almost comes away from the pan as you stir. At this point turn the heat off and let the mixture cool down.
- Once cool, add the honey, paprika, tamarind paste and mixed spices to the syrup and bring the whole mix to a gentle heat. Stir the mixture until everything is thoroughly combined. Turn the heat off and allow the mixture to cool down again.
- Once cool add the kombucha and stir again until the kombucha is combined.
- Enjoy!