Project Description

A way to incorporate it into our diets as more than just a drink that sits and longingly watches as the rest of our ingredients are crafted into beautiful meals?

Last night, I set out on an adventure to construct a new Kombucha creation — one in which Kombucha is not only a playful participant, but the star of the dish.

Enter Turmeric Sunrise Kombucha “Vinaigrette.”

Before I hit the grocery store, I took stock of the ingredients in our Turmeric Sunrise Kombucha. My goal was to play up the original ingredients by adding them back into the dressing in raw form and boosting those flavors with spices and herbs traditionally found in salad dressings.

Ingredients of Aqua ViTea Turmeric Sunrise Kombucha:

  • Organic Kombucha
  • Apple Cider from a local Vermont apple orchard – Champlain Valley Orchards
  • Organic Lemon Juice
  • Organic Turmeric Juice
  • Organic Vanilla Extract
  • Sea Salt
  • Organic Cayenne Pepper
  • and…

…the most intriguing ingredient to me? Organic pink peppercorn!

The light and fluffy berries have a cheerfully bright pinkish-red hue and a fruity aroma and taste. If you’re ever feeling overly anxious, I suggest treating yourself to a zen moment of running your fingers through a dish of them. The feeling of their crinkly paper-thin hulls slipping through your fingertips is incredibly soothing.

But…we’re getting side-tracked here.

Onward to the recipe-of-sorts.

First, I gathered up some handy kitchen tools.

  • One large mason jar
  • Several small mixing dishes
  • Mortar and pestle
  • Whisk
  • Grater
  • Garlic press
  • Juicer

Next, I filled my mason jar a third of the way with Aqua ViTea Turmeric Sunrise Kombucha.

With my Kombucha sitting off to the side, I started peeling, pressing, grinding, and grating the rest of my ingredients.

  • 1/2 a lemon 
  • 1 1/2 cloves of garlic
  • 1 thumbtip-sized chunk of fresh turmeric
  • 1 thumptip-sized chunk of fresh ginger 
  • a capful (from my Kombucha bottle) of pink peppercorns
  • a pinch of red pepper flakes

As the ingredients were prepped, I dropped them into the mason jar with the Kombucha. Into the Kombucha went the fresh-pressed lemon juice; then the grated turmeric, ginger, and garlic; and finally, the mix of ground pink peppercorns and red pepper flakes. After whisking furiously for a moment, I tasted the mix, expecting magic. But something was missing…

A spoonful of honey added the hint of sweetness I was looking for and a sprinkle of coarse sea salt balanced out the earthy flavor of the turmeric.

Finally, I added olive oil a tablespoon at a time. The olive oil toned down the acidity of the Kombucha and mellowed out the dressing overall.

Like most of my cooking adventures, I got a bit carried away and this one morphed from a seemingly simple project to an epic with many twists and turns – including my cat attempting to taste test the ginger and the peppercorns.

Alas, the vinaigrette had to wait until morning to be fully taste-tested on a bed of homegrown greens. Not your typical breakfast, but then again, neither is this vinaigrette.

Until next time!


  • 1/2 a bottle of Aqua ViTea Turmeric Sunrise Kombucha
  • 1/2 a lemon – juiced
  • 1 1/2 cloves of garlic – pressed
  • 1 thumbtip-sized chunk of fresh turmeric – grated
  • 1 thumptip-sized chunk of fresh ginger – grated
  • a capful (from my Kombucha bottle) of pink peppercorns – ground
  • a pinch of red pepper flakes ground
  • a spoonful of liquid honey – additional honey to taste
  • a pinch of coarse sea salt – additional salt to taste
  • olive oil to taste
  • Instructions
  1. Fill a large mason jar 1/3 of the way full with Aqua ViTea Turmeric Sunrise Kombucha
  2. Juice 1/2 of a lemon and add the juice directly into the Kombucha
  3. Press 1 and 1/2 cloves of garlic. Grate 1 thumbtip-sized chunk of fresh turmeric root. Grate 1 thumbtip-sized chunk of fresh ginger root. Combine all three and add them into the Kombucha mixture.
  4. Combine 1 capful (from your Aqua ViTea Kombucha bottle) of whole pink peppercorns and a pinch of red pepper flakes in a mortar and grind until coarse. Add mixture to Kombucha mixture.
  5. A liquid honey and salt to taste. Agitate the Kombucha mixture to incorporate all ingredients by placing the top on the mason jar and shaking or use a whisk.
  6. If you are using the dressing as a marinade skip this step. If you are using the dressing as a vinaigrette for salads or dipping, add olive oil to taste.
  7. Transfer Aqua ViTea Turmeric Sunrise Vinaigrette to serving container or keep in mason jar.

Keep your delicious vinaigrette in the refrigerator to maintain its delightful taste and qualities.