For the Japanese, ’Kombucha’ is ‘Kombu-Tea’ which is basically ground Kombu (kelp) powder. Sometimes tea leaves and salt is added. You make the drink by mixing the ‘Kombucha’ powder with hot water. ‘Kombucha’ tastes more like dashi stock. It is totally different from the ‘Kombucha’, a tea-like health drink made form fermented mushrooms originated in Siberia.
I don’t drink ‘Kombucha’ but it is a handy seasoning for cooking as it can instantly add ‘Umami’ from kelp to the dish.
This ‘Pickled Celery’ is my current craze. You can use Instant Kombu (Kelp) Dashi powder instead as it is almost ground kelp.
Celery Stalks 8
Salt 1/4 teaspoon
Sugar 1 tablespoon
Rice Vinegar 2 tablespoons
Kombucha Powder OR Kombu Dashi Powder 1/4 teaspoon
- Slice Celery Sticks diagonally.
- Mix all ingredients, add Celery and combine well, and set aside for a few hours or longer, tossing occasionally, until Celery is well marinated.