Mamorplatte weisses Gefaess mit Essig Knoblauchzehen Kraeuter

Kombucha Vinegar - From fermented tea beverage to delicious salad dressing

This is how you can use kombucha that is too sour

The step from fermented tea drink to a delicious vinegar is really not complicated. If you have produced too much kombucha, it does not have to be disposed of immediately. With a little patience, your tea drink will turn into delicious vinegar in 4 to 10 weeks. This tastes similar to apple cider vinegar without further spices. Here, too, there are no limits to the flavours you can create.

How is kombucha vinegar made?

First of all, you simply set up a new fermentation batch. How this works in detail is explained here for fermentation novices.

The tea fungus becomes the vinegar mother for your now at the same time. Kombucha is made from a so-called preparation liquid, tea, sugar and with the help of a tea fungus (symbiosis of yeast and bacteria cultures). During fermentation acid is produced. The longer the fermentation lasts, the more acid is produced. The added sugar ferments more and more with time. To make vinegar from it, it simply has to ferment much longer. Since this process can extend over several weeks, you need a little more patience than the usual fermentation of 7 to 14 days. Normally, between 4 to 10 weeks you will reach proper vinegar maturity.

When is your kombucha vinegar ready?

As with kombucha, it is not possible to make a general statement. We recommend a fermentation of 4 weeks at first. After that, the fine tuning can take place. The liquid should be brought to a PH value of about 2. To do this, you can add one tablespoon of sugar at a time at intervals of 2 weeks over a period of 6 weeks. This helps the tea fungus to ferment and you get the very acidic environment faster. In between you can of course always taste with a small spoon whether the vinegar is tasteful for you.

Refining Kombucha Vinegar with Spices

Bring even more flavor into your vinegar with spices! There are no limits to the flavors. We recommend that you store the refined vinegar for another 2-3 weeks in a closed bottle in a cool and dark place.

Possible ingredients to refine:

  • Tyhmian
  • Mint
  • Oregano
  • Basil
  • Garlic
  • Onions
  • Shallots
  • Lemon peel

Weisser Holzboden Leintuch aufgeschnittene Zitrone Krauter zwei Gefaesse mit Salz und Pfeffer


After making kombucha vinegar, can the scoby used be used for a new kombucha batch?

The tea mushroom can still be used for fermenting more kombucha after this without any problems.

What is the shelf life of the bottled vinegar?

The homemade vinegar will not go bad in the refrigerator, similar to kombucha. We still recommend not storing it for more than 2 years and using it up before that.

KOMBUCHERY Blog Autor Merle

Thanks for reading!
For more of my articles from A, like alcohol-free kombucha cocktails to Z, like lemon ginger kombucha, check out our KOMBUCHERY blog. Let's learn more about kombucha together!

Note: This article is intended for informational purposes only and should not be construed as professional analysis, advice or medical information, but contains the author's personal opinion based on researched literature and personal experience on the subject.

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