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.
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.
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!
