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Kombucha is a fermented elixir brewed all over the world for thousands of years. Probiotics = "Promoting Life!" Drink to your health!
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Hi - I'm Hannah Crum, The Kombucha Mamma and I sell Kombucha cultures and brewing supplies online at www.KombuchaKamp.com No other companies are permitted to sell their wares to the KommUnity. You are welcome to share your extra cultures in the SCOBY Exchange Forum, but may not charge more than the cost of postage.
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Top 5 Uses for Kombucha Vinegar
“Kombucha Tastes Like Vinegar!”
Have you heard this one before? While many first time drinkers say that Kombucha has a distinct vinegar-like flavor, the taste buds of long-time drinkers are often recalibrated to barely register the tartness of properly fermented Kombucha.
However, if allowed to ferment aerobically for a long time (at least 30-60 days or more in a small batch), the resulting liquid will grow more and more sharply sour until it can rightly be classified as Kombucha Vinegar, almost definitely too sour a flavor for sipping by even the most iron-stomached of Kombucha connoisseurs.
If you brew Kombucha for any length of time, at some point you will forget about a batch or just end up leaving a few Kombucha mothers in fermented tea for longer than normal.
Don’t worry, it’s not ruined…In fact, it now has even more uses around the house and can help you brew up quick batch of booch too!
What is Vinegar?
Vinegar has been in use as a flavoring agent, preservative and health tonic for over 10,000 years and can be fermented from nearly any sugar containing fruit. The word vinegar comes from the French “vin aigre,” literally sour wine, and was likely discovered by accident when wine was allowed to go bad in the vat. Sour refers not only to the taste but to the fact that it is fermented.
Not unlike Kombucha, the naturally occuring sugars of the grapes, malt, rice or other base ingredient for the vinegar is fermented into alcohol by yeast. Then bacteria consume the alcohol and convert it to healthy acids including acetic acid. Kombucha, like vinegar, is an acetic acid ferment.
Vinegar is well known to have many uses: from treating wounds, to cleaning, to salad dressing, it’s versatile and useful.
Kombucha and Vinegar: Similar but Different
Latest Activity
Tim Hanson replied to Tim Hanson's discussion When to put your SCOBY out to pasture...."It gets the stringers, I just don't look at them. I bottle everything for a second ferment. Just had a batch of Grape flavored that was really carbonated. A body of mine is a home brewer and he got into kegging his…"
"Thanks Tim. I am gonna give her a chance till the baby gets some bulk to it. Seems to be doing ok.
Does yours get brown stringers hanging from it? I use half brown Sugar half White with a green and black tea mixture. I just have a hard time drinking…"
Tim Hanson replied to Tim Hanson's discussion When to put your SCOBY out to pasture...."Keep her. I am sure your baby is not ready yet to be on her own...."
IMAG0891
"This is my carboy for fermenting wine. You are right, a mother would be stuck for ever in there. Big pain in the rear."
"I am on my second batch with a scooby I was given. The mother is about 4"x4" a inch thick,and seems to want to sink or lay on her side. I have a good baby going.
Should I pitch the mama and keep the baby? Keep her and give her a chance? Or…"
Videos
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Tip: SCOBY Hotel
Added by Hannah Crum 6 Comments 0 Likes
How 2 Make Kombucha w/ Hannah Crum
Forum
When to put your SCOBY out to pasture....
Started by Tim Hanson in Homebrewer's Korner. Last reply by Tim Hanson on Friday. 6 Replies 0 Likes
Is this Mold or Yeast?
Started by KL in Continuous Brewing. Last reply by Hannah Crum May 14. 1 Reply 0 Likes
Malt Syrups?
Started by KL in Homebrewer's Korner. Last reply by Hannah Crum May 14. 1 Reply 0 Likes
How often should I trim SCOBY?
Started by KL in Continuous Brewing. Last reply by Paul Ogland May 11. 2 Replies 0 Likes
SCOBY
Started by Corey in SCOBY Exchange May 8. 0 Replies 0 Likes
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