What To Do With Kombucha Vinegar?

Has your kombucha just gone sour or vinegary?  you’re probably wondering whether you should still drink it, throw it away, or use it for some other purpose.

Why does my booch taste like that?

If your Kombucha was fermented for too long either because you simply forgot about it or you used the wrong recipe, you will end up with Kombucha vinegar instead of Kombucha tea! 

Vinegar is basically a sour wine that was discovered on accident in the fermentation process, which fortunately has proven to be useful for many things across the household so don’t just throw it away, and here’s why

If you are disappointed with your batch of booch and have more unanswered questions then read on – I will cover the following…

• How does Kombucha vinegar compare to an apple or white vinegar?
• Why does Kombucha become vinegary?
• Can you still drink it?

How to make Kombucha Vinegar?

Here is a step-by-step guide to making kombucha vinegar:

1. Brew kombucha: Brew kombucha according to your usual method, using black tea, sugar, and a kombucha culture.
2. Second ferment: Pour the kombucha into a glass container, add a small amount of added sugar, and cover with a cloth. Leave it at room temperature for 7 to 10 days, until the kombucha becomes bubbly and sour.
3. Bottle: Once the kombucha has reached your desired level of sourness, bottle it in airtight glass containers.
4. Age: Store the bottled kombucha in a warm, dark place for several months, allowing it to further ferment and turn into vinegar.
5. Check: After a few months, check the vinegar to see if it has reached the desired level of sourness. If it needs more time, store it for an additional few months, until it is ready.
6. Strain: Strain the vinegar to remove any leftover yeast and sediment.
7. Bottle: Finally, bottle the kombucha vinegar in airtight glass containers, and it’s ready to use in your favorite recipes!

Why Does Kombucha Turn To Vinegar?

This happens due to the process of fermentation that has been going on for too long.

You can still be safe if you have left your Kombucha to brew for a few days extra, but after a week or more… not so much.

The process of fermentation basically makes your Kombucha more tart and sour.

You will notice the rise in acidity in hot water and you won’t like it! If you wish to fix it, you could, but maybe at some point, you just need to accept the fact that you will have vinegar (apple cider vinegar) in your kitchen instead of fermented tea.

SCOBY, which stands for symbiotic culture of bacteria and yeast, thrives in this sweet environment. 

Yeast usually likes less acid but the beneficial bacteria are responsible for keeping the environment balanced so the yeast doesn’t overpower it.

If your brewing kombucha or Kombucha is left alone for too long, levels of acidity will rise and you will get this vinegary taste or vinegary flavor.

So what can you do now?

You can always try it to make sure it is not too tart and then add more sweetness or a pinch of sugar to achieve a balance in the flavor of extra SCOBYs or kombucha SCOBY.

You can use organic juice or fruits, whichever you personally prefer.

It does not matter if it was on purpose or by accident, now you have created vinegar.

But let’s put a positive spin on it – you now have an easy way to add some spice and nutrition to your meals without having extra ingredients like additives.

Kombucha vinegar will add a lot of flavor to your food and since it is rich in probiotics it will be healthier than the usual spray bottle or a simple bottle of vinegar you can buy in your local shop.

Use the batch that has been in the process of the first fermentation for more than two weeks (1-2 weeks)..

Then choose some herbs to put in the bottom of a jar or a bottle you are using.

Pour your Kombucha on top and make sure your container is closed tightly so no air can come in. Place it in the fridge and keep it there for a month and a half at least.

But you can keep it there for almost six months if you prefer a stronger vinegar taste. 

You’ve now got yourself healthy kombucha brews and Kombucha vinegar you can now use in broth or as a salad dressing – whatever you decide to do with it.

So what is the difference between regular white vinegar and Kombucha vinegar?

Considering our lifestyle today, we definitely need all the help we can get when it comes to getting rid of toxins.

It doesn’t matter if it is the polluted air, nicotine, hot water, acetic acid, alcohol, fat, or metals from beauty products.

These things are all toxic to our organisms and should be cleaned. Brewing yourself a batch of Kombucha vinegar is very easy and so rewarding for your physical health, so give it a try.

You won’t be disappointed!

It is not recommended you drink vinegary Kombucha as you would juice.

It is safe to use in cooking but maybe not for everyday drinking like you would do with regular Kombucha tea.  But you can use it for other things.

If it was stored in the fridge but tastes like vinegar – you can drink it if you enjoy the taste.

Ther is nothing like kombucha too vinegary. Many people think it went bad or just dislike the taste so we bring you some alternatives for its use. Don’t let it go to waste.

Pay attention to your bottle. Since you most likely made this batch at home by yourself, your Kombucha will not be filtered and it is at risk of developing mold and bad bacteria. 

If it isn’t happy with the temperature, this will be the result.

If it is kinda tart but more sweet and fizzy, it should be okay. But if it tastes or smells like something died in it – then don’t drink it.

keep it in the fridge at all times, it is the best advice to save your batch in the long run.

In the fridge, it can last for months and not change its taste, but as soon as you place it at room temperature – let’s just say that’s a no-no.

However, you can use Kombucha vinegar in other places and for other purposes than just in your kitchen.

You can use it as a natural beauty product (facial toner).

Vinegar can help remove product residue from your hair and dead skin cells due to its acidity.

or as simply just keep it to use as an all-natural non-toxic cleaning solution around your home!

You can use it because f its antibacterial properties (antiseptic properties), for your tub, kitchen areas, dishwasher, microwave, drain, and the list goes on!

It is gentle but it cleans the most stubborn stains without the need to be rinsed afterward.