If you make the doogh recipe I posted earlier this week, you may have some leftover bulgur liquid (depending on what kind of yogurt you use to make your fizzy, minty, dairy drink). If you do, don’t dump it! There are so many things to do with fermented liquids. You’ll find it a useful liquid for there 5 recipes.
Spiced, Fermented Ketchup – Use 1/4 cup of freshly fermented bulgur liquid in place of the sauerkraut juice called for in this recipe. Since the kraut juice is salty and the bulgur liquid isn’t, include a 3/4 teaspoon of salt with the spices.
Strawberry Basil Soda – Alright, so maybe strawberries are kicked for the year (at least where I live). If you’ve got some in the freezer, though, why not make some soda? Sub 1/2 cup of bulgur liquid for the culture (or yeast) in the recipe.
‘So Peach Soda – Since you’re already in soda-making mode, why not whip up a nice batch of this seasonal peach soda, again, with 1/2 cup bulgur liquid in place of whey or yeast.
Bread Kvass – I usually use sourdough starter to kick off my bread kvass, but 1/4 cup of fermented bulgur liquid per quart of kvass would be a very fun substitute with a less yeasty flavor profile.