The Canning House
Top The Cake
There are so many stories that are the story of the canning house, but it only seems right that I start by telling the one with the kombucha.
As you may know by now, the Kombucha and I - we have this thing. It wasn’t planned and it just *poof*-happened-. I didn’t grow up wanting to start and run a Kombucha business, but I did always want to make people happy. I wanted to make things, and make people happy with them. The making was a half of the whole, incomplete without sharing.
Kombucha Fermented Mustard
Chocolate Cake is one of my favorite foods…ever. Yes, I say this about a lot of foods (cakes and otherwise), but when it really comes down to it- I LOVE Chocolate Cake. I recently decided to make my very favorite of them all- the classic Hershey’s Chocolate Cake. There are so many clever ways to swap ingredients these days, but when it comes down to it- I knew I wouldn’t want to change one thing about this recipe. I mean it is my favorite after all!
Kombucha On Your Salad
The only way Mustard could become any better than it already is, is for it to have Kombucha in it. It might sound a little funky, but rest assured-this little project yields a really delicious Mustard. And since you’re making it yourself, you can customize it any way you’d like. This method yields a nice thick and chunky mustard, perfect for just about everything! Kombucha Mustard, who knew!?
There are so many things that you can do with Kombucha. Over the past 5 years that I’ve been brewing Kombucha- I still haven’t run out of experiments. One of the easiest ways to incorporate more Kombucha into your diet is to make a super simple Kombucha Salad Dressing.