Kombucha herbal vinegar

Ingredients for 1 servings:

• 1 liter kombucha, overripe
• 2 garlic cloves
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 tbsp mustard seeds
• 1 tsp peppercorns
• ½ chili pepper(s), dried
• 1 bay leaf

Instructions

Working time approx. 10 minutes; Rest period approx. 42 days; Total time approx. 42 days 10 minutes

Using too sour kombucha – quantities per liter of kombucha herbal vinegar

I’ve been making my own kombucha tea for a few years now. Occasionally, it becomes way too sour. Then I let it stand for up to six weeks so I can make the delicious kombucha herbal vinegar. First, pour the finished, overly sour kombucha tea without the kombucha fungus into a separate preserving jar. Then add all the other ingredients listed above, stir well, and cover the jar with a fine cloth or loosely place the lid on the jar. Please ensure that the carbon dioxide produced by the kombucha tea can escape, otherwise the jar could crack. Now place the jar in a dark, cool corner of the kitchen and let it stand for about six weeks. Stir the vinegar occasionally to ensure the herbs are always covered with liquid, as otherwise mold could form. After about six weeks, you can strain the kombucha vinegar through a cloth. Make sure no particles remain in the vinegar, as otherwise it will become cloudy and spoil. You can now refine the vinegar with honey, syrup, or something similar, if you like, and bottle it. Normally, no new kombucha fungus forms because of the spices, but if a new fungus does form, you should only use it to make vinegar, as it will already have absorbed the flavors of the spices and garlic. The color and aroma of the vinegar vary depending on how the kombucha tea is made. For a light, slightly sweet vinegar, make the kombucha tea with black and rose hip tea (a 1:1 ratio), as shown in the pictures here. This vinegar tastes delicious with winter salads such as chicory, lamb’s lettuce, sugarloaf greens, or other rather bitter salads. Dried or fresh herbs can be used to make the vinegar, as desired. 1 fresh sprig corresponds to about 1 tablespoon of dried herbs. If stored in a cool, dark place, the vinegar will easily keep for 2 years.