Ignored your kombucha and now it’s overly sour? Don’t throw it out!
Turn it into an awesome homemade vinegar that you can use in place of cider vinegar in pretty much any recipe–from sauces to marinades to vinaigrette.
- 1 batch over-fermented, sour komucha
- Ingredients for a new batch of basic kombucha
- 1 clean, sanitized vessel with at least 1 cup capacity
- Prepare ingredients and equipment according to the basic kombucha recipe. Remove 1 cup and set aside in the clean, sanitized vessel.
- When time to transfer the SCOBY from your sour batch to your new batch, cut it in half. Technique: if your splitting the new batch, cut one side in half again.
- Pour 1 cup of the sour kombucha into the new batch and gently transfer half of the SCOBY to the new batch. Let it ferment, checking the taste after 4 or 5 days.
- Add the reserved cup of new tea to the sour batch, recover and let set for 14-21 days. Taste periodically and bottle when it has a strong vinegar taste. Science: Adding some fresh tea re-invigorates fermentation and helps the culture ferment all the way to the vinegar stage.