Kombucha Vinegar

KOMBUCHA VINEGAR- Don’t Lament When Your Kombucha Over-Ferments!


I actually stumbled upon kombucha vinegar early on in my kombucha experimenting days.   I had left a batch of kombucha to ferment for too long.  Instead of dumping it, I decided to go ahead with the bottling and second fermentation.   Immediately after trying it, my entire family complained in unison how “vinegary” it tasted.  I ended up drinking the batch on my own, but had to agree with them!

I did some more research and discovered that kombucha vinegar is actually a thing (I didn’t invent it!!!).  This makes sense, as the by-product of the bacterial cultures found in kombucha is acetic acid, which is responsible for the sour and pungent taste of vinegar.  While kombucha vinegar is only about 2% acetic acid (commercial vinegar is between 4-7%), it still has a bite and pleasant, almost fruity flavour.



I now always reserve a bottle or 2 from a finished kombucha brew to “age” to make vinegar.  I use it in my vinaigrettes, as well as in marinades and as a condiment.  In addition to the delicious flavour, kombucha vinegar has the bonus of the enhanced nutrition and probiotics found in kombucha tea. kombucha-vinegar-2


Aside from food, there are other uses for kombucha vinegar.  It is a natural disinfectant and can be used as a cleanser.  Mix 1 cup kombucha vinegar with a few drops of essential oil in a spray bottle.


Kombucha vinegar can also be used as a facial astringent.   It reportedly helps to balance the skin’s pH and also kills bacteria that could clog pores resulting in acne.  I actually saw a skincare line at my local health food store last month that is using kombucha in their products.  Save some money and use your own brew!

Many rave about using kombucha vinegar as a hair rinse, claiming it leaves their hair softer without stripping the natural oils found in our scalp.

There are many more uses for kombucha vinegar.  www.kombuchakamp.com or The Big Book of Kombucha (Hannah Crum & Alex LaGory) are excellent resources for more information.

So, the next time you mistakenly let your kombucha ferment for too long, don’t lament!  There are many fantastic options with this amazing brew!



  1. Reserve an entire batch or portion of finished kombucha
  2.  Place in a jar and cover the top with a coffee filter or dish towel.
  3. Let it sit at room temperature until the desired level of acidity and tartness are reached.
  4. The vinegar can be stored at room temperature.  Refrigerating will slow down the bacteria, reducing the souring of the vinegar. 

Option 2:  (Courtesy of The Big Book of Kombucha: Hannah Crum & Alex LaGory)

  1. Reserve a batch or portion of finished kombucha.
  2. Add 2 teaspoons of sugar per pint of kombucha every 2 weeks for a period of 6 weeks.
  3. The vinegar can be stored at room temperature.  Refrigerating will slow down the bacteria, reducing the souring of the vinegar.

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