We are in our final installment of January mindful eating, though I am not suggesting you inaugurate February with a mindless approach to food. Kombucha has been the beverage of choice in my home for the last few weeks but recently, I came across other ways to use it. A Marinade!! It has all necessary attributes and then some. Firstly, carbonation is no stranger to marinades; succulent meats owe some of their success to being bathed in liquids like, coke, sprite and now; kombucha. Secondly, fermentation (hello kombucha) allows for some wicked-good tenderizing. Thirdly, Kombucha also contains sugar and this delicate sweetness lends itself very well to the final cooking stages as it caramelizes and adds color.

This chicken goes well with so many sides; from steamed veggies to salads to rice noodles. The Kombucha is given some more love as it is combined with cherries adding a subtle floral note; a dash of soy sauce for umami and pickled cherry peppers for tang and delicate heat.