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.