Kombucha vinegar is an easy way to add bold flavor and big nutrition to your cooking with little effort. Infusing over brewed kombucha with herbs and spices will leave you with a savory vinegar that will take your cooking to the next level without adding extra sodium or seasonings made with fillers, preservatives or additives.
The acid content of vinegar is especially beneficial when it comes to enhancing flavor. A splash of this probiotic rich vinegar can add delicious depth of flavor to dressings, sauces, marinades and broths. Flavored kombucha vinegar can be used as a substitue in a recipe that calls for red, white, or apple cider vinegar. It can be drizzled on salads or wraps as a dressing or added to a pan sauce to develop flavor. If you make bone broth, sprinkle kombucha vinegar over the bones first to draw out minerals and nutrients while enhancing the flavor. Kombucha vinegar makes a great addition to any kitchen, use it generously to enhance flavors and naturally support digestion because of the probiotics and digestive acids that naturally occur in kombucha.
Fermented vinegars have been use for cooking and drinking for centuries, turning up in written accounts all throughout Europe and Asia. Kombucha vinegar is wonderful because of the convenient preparation, complex taste and digestive benefits.
3 simple steps to make kombucha vinegar:
* Use kombucha that has been in F1 for 2 or more weeks.
- Line the bottom of a glass mason jar with assorted herbs of your choosing.
- Fill the jar with your kombucha and seal tightly. Leave it out of the fridge for a minimum of 6 weeks, up to 6 months. The kombucha will continue to take on the flavor of your herbs and spices as long as they are infusing.
- Now, give it a taste! If it’s to your liking strain out the herbs and start cooking with it right away. No need to refrigerate your vinegar. Check out our favorite Kombucha Vinegar Recipes here.