Every month, a new episode of the Appropriate Omnivore Podcast is released. All of the guests on the show provide recipes in addition to being interviewed. As World Kombucha takes places on February 21, the guest for February was Hannah Crum of Kombucha Kamp. Hannah Crum discussed the creation of World Kombucha Day, letting listeners know how they can take part. Hannah also talked about the ever expanding market of kombucha and what we can expect with it 10 years from now.
- 2 grass fed lamb shanks
- 1/2 cup of kombucha vinegar
- 2 sprigs of rosemary, chopped
- 3 cloves of garlic, minced
- 2 onions, sliced
- 3 cups of meat stock
- 4 carrots, medium dice
- 1/2 lb of green beans, cut into pieces
- Place the lamb shanks into a dish and cover them with the Kombucha vinegar marinade (aka Old Kombucha), add the rosemary and garlic and roll the shanks around.
- Place in fridge overnight.
- The next day, remove the lamb shanks from the marinade and sear them on all sides in a hot pan until brown and caramelized.
- Remove from pan and place into slow cooker.
- Add the onions to the pan and caramelize, adding 1/2 c of stock at a time to make sure they don’t burn but allow them to caramelize until a dark and rich color (this can take about 10 minutes).
- Add these onions to the slow cooker, add the remaining stock and allow to cook.
- About 1 to 2 hours before dinner, add the carrots and beans and continue cooking.
- Just before eating add salt and pepper to taste.
This recipe was provided by Hannah Crum founder of Kombucha Kamp. Kombucha Kamp’s mission is to “change the world, one gut at a time” by teaching everybody about fermentation and encouraging them to do it an home. More recently Hannah Crum has founded Kombucha Brewers International, a trade association for commercial kombucha brewers. Hannah also published The Big Book of Kombucha with her husband business partner Alex LaGory.