Mamorplatte weisses Gefaess mit Essig Knoblauchzehen Kraeuter

Kombucha Vinegar - From fermented tea beverage to delicious salad dressing

This is how you can use it to make sour kombucha

The step from fermented tea drink to delicious vinegar is really not that complicated. If you've made too much kombucha, it doesn't have to be disposed of straight away. 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 any additional spices. Here, too, there are no limits when it comes to flavors.

How is Kombucha vinegar made?

First of all, you simply set up a new approach to fermentation. How to do this in detail is forFermentation newbies explained here again exactly.

The tea mushroom is now also the mother of vinegar for yours. Kombucha is made from a so-called batch liquid, tea, sugar and with the Support of a tea mushroom (symbiosis of yeast and bacterial cultures). Acid is produced during fermentation. The longer the fermentation, the more acid it creates. The added sugar ferments more and more over time. To make vinegar out of it, it simply has to ferment a lot longer. Since this process can take several weeks, you need a little more patience than with the usual fermentation of 7 to 14 days. Normally, it takes 4 to 10 weeks to reach proper vinegar maturity.

When is your kombucha vinegar ready??

As with Kombucha, this cannot be said in general terms. We recommend a fermentation of 4 weeks initially. Then fine-tuning can take place. The liquid should be brought to a pH of around 2. To do this, you can add a tablespoon of sugar every 2 weeks over a period of 6 weeks. This helps the tea fungus ferment and you get the very acidic environment faster. In between, of course, you can always use a small spoon to see whether the vinegar tastes appealing to you.

Refine the 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

  

FAQs

After the production of Kombucha vinegar, the used Scoby can be used for a new Kombucha approach?

The tea mushroom can then be used for the fermentation of further kombucha without any problems.

How long can the bottled vinegar be kept??

The homemade vinegar, like kombucha, won't go bad in the refrigerator. Nevertheless, we recommend storing it no longer than 2 years and using it beforehand.

KOMBUCHERY Blog Autor Merle 

Thank you for reading!
You can find more of my articles from A, such as non-alcoholic kombucha cocktails to Z, such as lemon- Ginger kombucha, on oursKOMBUCHERY blog. Let's learn more about kombucha together!
Merle from Kombuchery

Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.

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