shake · hot sauce
★ STARRED KITCHENPrep 5 minRose Kombucha
Independent adaptation of a publicly published Kim Ji-Hye recipe. Not affiliated with, sponsored by, or endorsed by Kim Ji-Hye.
GREAT ON · COLD JAR FERMENT; PICKLES + SEASONING BASE (~2 L)
Great on Cold jar ferment; pickles + seasoning base (~2 L).
Heat and acid for eggs, tacos, and bowls.
Ratio
Ingredients
- Rose Petals15 g
- Sugarabout 1 cup (190 g)
- Water8¼ cups (2000 ml)
- Scobyhealthy SCOBY + SCOBY starter liquid
Method
- Pour to the lines in order (bottom → top): WATER.
- Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Season to finish: ROSE PETALS (about ¾ tsp), SCOBY (to taste).
- Cap the jar and shake until emulsified.
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Made once. It lives on the table.
You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.
4 kitchens · 2 stars · 3 national awards
- Rose Kombucha★ STARRED KITCHENOn the jar: ROSE
- Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
- Yum Nua DressingNATIONAL AWARD WINNEROn the jar: YUM NUA
- Jaew★ STARRED KITCHENOn the jar: JAEW
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Provenance
Kim Ji-hye. Korean / sustainable. Cited awards include: Michelin 1* (Fiotto, Busan); Michelin Green Star (Fiotto).
Originally published as Rose Kombucha (cold ferment base).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.1× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Kim Ji-hye / Michelin Dining In (Fiotto) (published as “Rose Kombucha (cold ferment base)”). Full citation lives in Provenance.