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. 

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. 

Ingredients:
​2/3 cup chopped beets (previously steamed)
1/2 cup organic frozen raspberries
1/2 cup organic frozen ​strawberries
1/4 avocado
1 cup packed organic spinach
1 tablespoon ground flax seeds
3/4 cup Berry Magic Kombucha 
Optional:
2 scoops of your choice of protein powder
1tsp ashwaganda

Instructions:
Combine all ingredients in a high speed blender and blend until smooth.

Top with blackberries, almond slivers and cacao nibs if you like!

If you brew kombucha regularly, it is inevitable that you will reach a point when you have  too many SCOBYs to know what to do with.

One of my favorite things to do with my extra kombucha SCOBYs is to make them into this probiotic rich dessert!

You DO need a dehydrator to make this recipe successfully. I invested in an excalibur and love it, but any  brand of dehydrator will do.

Ingredients:

• 2 cups fruit such as strawberries, pineapple, blueberries, mango, peaches, or pears
• ¼ cup sugar
• 2 cups pureed SCOBY
• Optional: 1 tsp herbs or spices

Instructions

• Combine the fruit and sugar in a medium saucepan.
• Cook over medium heat, stirring frequently, until the fruit and sugar are totally broken down and combined (about 10 minutes)
• Let fruit mixture completely cool.
• Puree two cups of SCOBYs in a high speed blender. ( I have a vitamix)
• Add fruit mixture and blend again until ingredients are throughly combined and have the texture of apple sauce. 
• Spread the mixture onto parchment paper in a layer about ¼ inch thick.
• Set your dehydrator to the lowest setting (95–110°F  or 35– 43°C) and dehydrate for 12 to 36 hours.
• Once the mixture is dried and no longer sticky, gently remove from the parchment paper.
• If the leather is difficult to remove from the parchment paper, stick it in the freezer for 10 to 15 minutes; then peel off.
• Cut the leather into strips or fun shapes. Store in an airtight container or plastic bag at in the refrigerator.
• They do not expire, but might dry out over time.