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Kombucha Vinegar Recipe

6/13/2020

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How to make kombucha vinegar.

Kombucha vinegar is incredibly easy to make by accident and on purpose. Just let a batch of kombucha tea ferment for longer than usual, anywhere from 4 to 10 weeks. 

As your kombucha ferments the sugar is consumed by the bacteria and yeast. The longer you ferment it, the more sour it gets and the higher the acetic-acid content.

Kombucha vinegar is much milder tasting than other vinegars and makes a great addition to salad dressings, sauces, and other recipes that call for vinegar. 
Savory kombucha vinegar with shallots, rosemary, and lemon.
Savory kombucha vinegar with shallots, rosemary, and lemon.
Rosemary Lemon Shallot Kombucha Vinegar:
-1 pint kombucha vinegar.
-1 sprig fresh rosemary.
-1 sliced shallot, peeled.
-1 tbsp lemon zest
-1 tbsp lemon juice

I let this mixture sit in my SCOBY cave (aka my closet) for 2 weeks, strained and then used in my salad dressing recipe!
How to make flavored kombucha vinegar:
-Add 1-3 tablespoons of chopped fresh herbs and spices per 1 quart of kombucha vinegar. If you choose to use dried herbs, just use 2 tsp since they are more concentrated.

-Seal the bottle and let the kombucha vinegar infuse for 1-3 weeks in a dark place. Checking on it periodically to "burp" it to release any CO2 build up by opening and closing the top of the bottle.

-Strain out the flavorings and then you can store the kombucha vinegar in the refrigerator or on your shelf. 

Note that a small SCOBY might form on top, just compost it if that occurs. 
Salad with kombucha vinegar and kombucha salad dressing
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  • Home
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    • Kombucha Flavoring
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    • SCOBY FAQ >
      • Healthy SCOBY Gallery
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    • Tea, Sugar and Starter Tea FAQ
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